Pastry Manager

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
Department: Pastry / Kitchen Operations
Reports To: Executive Chef / Food and Beverage Manager
Industry: Hospitality / Hotel

Job Summary

• The Pastry Manager is responsible for overseeing the preparation, production, presentation, and quality control of pastries, cakes, desserts, confectioneries, and other sweet products within the hotel.
• The role involves supervising pastry chefs and assistants, developing recipes and menus, managing ingredients and inventory, controlling production costs, and ensuring compliance with food safety and hygiene standards.

Key Responsibilities
Pastry Production and Operations:

• Plan, organise, and supervise daily pastry production activities.
• Prepare cakes, pastries, desserts, tarts, pies, cookies, puddings, and other confectionery products.
• Ensure the timely preparation of pastries for restaurants, room service, banquets, conferences, weddings, and special events.
• Develop production schedules based on guest demand, menu requirements, and customer orders.
• Standardise recipes to maintain consistent taste, texture, appearance, and portion sizes.
• Introduce innovative pastry products and seasonal dessert options.
• Ensure that all products meet the hotel's quality and presentation standards.

Staff Management and Supervision:

• Supervise pastry chefs, bakers, decorators, and pastry assistants.
• Assign duties and prepare work schedules according to operational requirements.
• Train staff on pastry techniques, product presentation, equipment use, and hygiene procedures.
• Monitor staff performance, punctuality, productivity, and professional conduct.
• Ensure compliance with departmental policies and standard operating procedures.
• Identify staff training needs and recommend professional development opportunities.

Quality Control and Presentation:

• Inspect all pastry products to ensure quality, consistency, freshness, and attractive presentation.
• Ensure accurate measurements and adherence to approved recipes.
• Monitor baking temperatures, preparation times, product texture, and finishing techniques.
• Ensure appropriate portion sizes and consistent product standards.
• Review customer feedback and implement improvements where necessary.
• Ensure that products are properly labelled and displayed in accordance with hotel standards.

Menu Planning and Product Development:

• Develop pastry menus in collaboration with the Executive Chef and Food and Beverage Manager.
• Create new recipes and improve existing products to meet changing customer preferences.
• Plan dessert selections for restaurant menus, buffets, banquets, and special occasions.
• Recommend seasonal pastries and promotional products.
• Conduct product testing to assess quality, cost, presentation, and customer appeal.
• Ensure that ingredient and allergen information is accurately communicated where required.

Inventory and Cost Control:

• Monitor stock levels of flour, sugar, butter, cream, chocolate, eggs, fruits, flavourings, and other ingredients.
• Prepare ingredient requisitions and coordinate with the Storekeeper and Procurement Department.
• Ensure proper storage and rotation of ingredients using FIFO or FEFO principles, where applicable.
• Monitor ingredient usage, portion control, wastage, and production costs.
• Conduct regular stock checks and report shortages or discrepancies.
• Ensure that perishable ingredients are stored under appropriate conditions.
• Recommend measures to reduce waste without compromising product quality.

Food Safety and Hygiene:

• Enforce strict food safety, sanitation, and personal hygiene standards.
• Ensure proper cleaning and sanitisation of workstations, utensils, mixers, ovens, refrigerators, and other equipment.
• Ensure correct handling, storage, and temperature control of perishable ingredients.
• Prevent cross-contamination and ensure appropriate allergen-handling procedures.
• Ensure staff comply with food safety policies and use appropriate protective clothing.
• Report food safety risks, equipment faults, and product quality concerns promptly.

Equipment and Maintenance:

• Ensure the proper use and maintenance of ovens, mixers, refrigerators, freezers, and pastry preparation equipment.
• Conduct routine checks and report defective equipment to the Maintenance Department.
• Ensure equipment is cleaned and stored properly after use.
• Coordinate preventive maintenance and authorised repairs.
• Ensure that faulty or unsafe equipment is not used until properly inspected and repaired.

Coordination and Reporting:

• Work closely with the Executive Chef, Bakery Manager, Food and Beverage Manager, Restaurant Manager, and Storekeeper.
• Coordinate pastry production for hotel events, guest requests, and departmental requirements.
• Maintain accurate records of production volumes, ingredient usage, wastage, and stock requirements.
• Prepare regular departmental reports for management.
• Respond promptly to complaints relating to pastry quality and presentation.
• Support management in improving operational efficiency, customer satisfaction, and profitability.

Key Performance Indicators (KPIs)

• Performance will be assessed based on:
• Quality, consistency, and presentation of pastry products.
• Timely completion of production schedules and special orders.
• Customer satisfaction and feedback.
• Effective control of ingredient costs and production wastage.
• Compliance with food safety and hygiene standards.
• Staff productivity, discipline, and performance.
• Accuracy of inventory records and ingredient requisitions.
• Innovation and successful introduction of new products.
• Compliance with approved recipes and portion standards.
• Proper use and maintenance of pastry equipment.

Qualifications and Requirements

• A minimum of an OND or HND in Catering and Hotel Management, Culinary Arts, Food Production, or a related field.
• Professional certification in pastry arts, baking, or confectionery will be an added advantage.
• A minimum of 3–5 years of relevant experience in pastry production, preferably in a hotel, restaurant, or upscale bakery.
• Proven experience supervising pastry chefs and kitchen assistants.
• Excellent knowledge of pastry techniques, dessert preparation, cake decoration, and chocolate work.
• Good understanding of food safety, sanitation, portion control, and ingredient management.
• Strong leadership, creativity, organisational, and communication skills.
• Ability to manage production schedules, control costs, and work under pressure.

Required Skills and Competencies:

• Advanced pastry and confectionery skills.
• Cake decoration and dessert presentation.
• Menu development and recipe standardisation.
• Staff leadership and supervision.
• Inventory and cost control.
• Food safety and hygiene management.
• Creativity and attention to detail.
• Production planning and time management.
• Communication and teamwork.
• Problem-solving and decision-making.
• Ability to work under pressure and meet deadlines.

Working Conditions:

• The Pastry Manager will work primarily in the hotel's pastry kitchen
• May be required to work early mornings, weekends, and public holidays
• Extended hours during peak periods, banquets, weddings, and other special events.