Bakery Manager/Head Pastry Chef

You have experience working in a commercial kitchen on a Cruise Liner or the hotel sector. You can design menus, develop recipes, manage inventory, coach, train and manage staff, and ensure compliance to approved systems and processes. Please see details below.

Background and Context

If you are a qualified Chef normally employed in the Cruise Tourism Sector or the Hotel Sector, we are looking for you to fill the position of Head Pastry Chef/Bakery Manager in Barbados.

If hired, you will be joining the team of one of the leading companies in the food distribution sector in Barbados with a long history of success, creativity, and innovation. You must be an excellent, progressive culinary professional with strong leadership skills to be considered for this key role. You must also have an appreciation for quality, innovation, and value as you play a key leadership role on the company’s management team. You must demonstrate technical competence, lead and inspire other team members, and be able to train and coach team members. If you have experience in the Cruise Tourism or Hotel Industry, that would be a definite plus.

Role Summary

The Bakery Manager/Head Pastry Chef will lead and manage the bakery section of the kitchen. He/she will have responsibility for creating high quality pastry dishes in accordance with approved guidelines. The Bakery Manager/Head Pastry Chef will be required to maintain quality and consistency of products, design menus, develop recipes, procure ingredients, manage inventory, coach, train and manage staff, and ensure compliance to all approved systems and processes.

Responsibilities Summary

• Prepare a variety of cakes, cookies, pies, pastries, breads, croissants, and desserts following traditional and modern recipes and techniques.
• Design menus and develop new recipes for desserts, pastries and breads; review, upgrade and update menus and recipes.
• Conduct research aimed at developing more effective systems and methods in relation to food preparation methods and cost saving initiatives.
• Ensure that menu pricing is calculated correctly in order to maximize profit.
• Ensure that all pastry items are attractively decorated and displayed.
• Train and orient staff re: recipes, food preparation best practices, the correct use of equipment, department goals, objectives and regulations, good portion control and pleasing presentation of items.
• Manage the effective use and proper maintenance of all assigned equipment.
• Attend and participate in training sessions and activities.
• Manage staff effectively re: performance monitoring, performance appraisal, adherence to health and safety rules, regulations, and standards.
• Conduct ongoing research and seek more effective ways to perform food preparation duties and develop cost saving initiatives.
• Develop strategic goals and objectives to achieve overall company goals and objectives.
• Maintain housekeeping, sanitation, and good hygienic practices in compliance with store policy and local health regulations.

Requirements

• An approved qualification from a recognised Culinary Institute in food preparation and/or pastry making.
• A minimum of two (2) years’ experience in a managerial/supervisory position.
• Experience in managing a commercial-sized kitchen.
• Experience in managing a team of 10 or more persons.
• Excellent communication skills.
• A creative and innovative thinker.
• Budget-management skills and experience.
• A strong sense of urgency and results-orientation.

To Apply

Please email your application and CV

For the attention of Rohan Malone, Senior Associate – Talent Acquisition

Closing date for applications is February 1, 2022