Pastry Manager at Domeo Resources International (DRI)

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Pastry Manager

Location: Ozubulu, Anambra
Employment Type: Full-time

Main Functions

• The Pastry Manager is responsible for overseeing all pastry and bakery production operations, ensuring the consistent delivery of high-quality baked goods and desserts.
• The role involves planning, organizing, and managing daily pastry production activities, maintaining quality standards, controlling costs, and ensuring efficient utilization of resources.
• The Pastry Manager must be creative, detail-oriented, and capable of leading a team in a fast-paced food production environment while maintaining strict hygiene and safety standards.

Role Responsibilities
Pastry Production Planning and Scheduling:

• Develop and implement daily and weekly pastry production plans.
• Coordinate baking schedules to meet customer demand and business targets.
• Ensure timely preparation and availability of all pastry products.
• Adjust production schedules based on sales trends and operational needs.

Pastry Operations Management:

• Oversee daily pastry and bakery operations to ensure efficiency.
• Supervise preparation, baking, and presentation of all pastry items.
• Ensure proper use of baking equipment, tools, and ingredients.
• Monitor workflow to minimize delays and wastage.

Quality Control and Assurance:

• Ensure all pastry products meet established quality and presentation standards.
• Conduct regular quality checks on ingredients and finished products.
• Maintain consistency in taste, texture, and appearance.
• Address product defects and implement corrective measures.

Menu Development and Innovation:

• Create and develop new pastry recipes and menu offerings.
• Innovate to improve existing products and introduce seasonal specials.
• Monitor market trends and customer preferences.
• Ensure menu variety aligns with business objectives.

Inventory and Cost Management:

• Monitor inventory levels of baking ingredients and supplies.
• Control costs related to raw materials, production, and wastage.
• Coordinate with procurement to ensure timely supply of ingredients.
• Maintain proper storage and handling of all materials.

Team Supervision and Leadership:

• Supervise pastry chefs, bakers, and kitchen assistants.
• Assign tasks and monitor staff performance.
• Train team members on baking techniques, hygiene, and safety standards.
• Promote teamwork, discipline, and high productivity.

Health, Safety, and Hygiene Compliance:

• Ensure strict adherence to food safety and hygiene regulations.
• Maintain a clean and organized pastry kitchen environment.
• Conduct regular sanitation checks and enforce hygiene practices.
• Ensure compliance with all regulatory and company standards.

Equipment and Maintenance Management:

• Ensure proper use and maintenance of baking equipment.
• Report and address equipment faults promptly.
• Coordinate routine servicing to avoid downtime.

Documentation and Reporting:

• Maintain accurate production and inventory records.
• Prepare daily and periodic production reports.
• Track key performance indicators such as output, wastage, and efficiency.
• Provide reports and recommendations to management.

Process Improvement and Efficiency:

• Identify areas for improving production efficiency and quality.
• Implement best practices in pastry production.
• Drive continuous improvement initiatives within the unit.

Experience/Qualifications

• Bachelor’s Degree or HND in Food Science, Hospitality Management, Culinary Arts, or related fields
• 4 - 7 years of experience in pastry or bakery production
• Proven experience in a supervisory or managerial role in a bakery or food production environment
• Strong knowledge of baking techniques, ingredients, and equipment
• Certification in culinary or pastry arts is an added advantage.

Competencies/Skills:

• Strong knowledge of pastry and bakery production techniques
• Excellent creativity and attention to detail
• Strong planning and organizational skills
• Leadership and team management ability
• Good problem-solving and decision-making skills
• Knowledge of food safety and hygiene standards
• Ability to work under pressure and meet deadlines
• Proficiency in inventory management and basic computer applications.

Behavioural Qualities/Other Competences:

• Creative and innovative mindset
• High level of discipline and professionalism
• Strong attention to quality and presentation
• Results-oriented and proactive approach
• Effective communication and interpersonal skills
• Ability to lead and motivate a team.

Application Closing Date
5th April, 2026.