The Pastry Chef is responsible for managing all pastry, dessert, and baked production within a high-volume film production catering environment. The role ensures consistent delivery of desserts, baked goods, and sweet components across buffet services and concessions while maintaining quality, efficiency, and strict production timelines. Working within a fast-paced, large-scale kitchen operation, the Pastry Chef must plan bulk production effectively, maintain strong organisation, and ensure all delegated tasks are completed to standard and within required service windows. The role also supports purchasing and inventory coordination to ensure uninterrupted pastry production throughout filming schedules.

RESPONSIBILITIES:

1. Pastry Operations & Production Management

• Lead daily pastry production for breakfast, lunch, and dinner buffet services

• Produce desserts, baked goods, and sweet items for both main kitchen and concessions operations

• Plan and organise prep schedules aligned with filming timelines and service demands

• Maintain consistency in recipes, portioning, and presentation across large-volume output

• Coordinate pastry prep to ensure adequate quantities are available for all meal periods

• Assist with purchasing requirements and ingredient forecasting

2. Quality & Product Consistency

• ● Maintain high standards of dessert quality, flavour, and presentation

• ● Ensure all items are produced according to approved recipes and specifications

• ● Conduct daily tastings to verify product quality and consistency

• ● Ensure sufficient backup stock is prepared ahead of service

• ● Respond efficiently to dietary needs or special production requests when required

3. Hygiene & Section Cleanliness

• Maintain strict hygiene standards within pastry and shared BOH areas

• Ensure correct storage, labelling, and handling of pastry ingredients and finished products

• Enforce zero cross-contamination practices, especially allergen management

• Conduct daily sanitation checks of pastry workstations, chillers, and storage areas

• Adhere to cleaning schedules, equipment sanitation, and maintenance tasks

• Ensure 100% PPE compliance within pastry section

4. Team Support & Coordination

• Communicate effectively with Sous Chefs, kitchen team, and purchasing department

• Support main kitchen operations during peak production periods when required

• Participate in kitchen briefings and communicate pastry updates to the team

• Maintain clear communication to avoid service disruptions between pastry, kitchen, FOH, and purchasing teams

5. Waste Control & Ingredient Management

• Minimise wastage through proper storage, rotation, and batch production planning

• Maintain strict FIFO compliance for all pastry ingredients

• Monitor stock levels and report shortages immediately to sous chef

• Complete accurate stock counts and ordering based on supplier delivery schedules

• Ensure correct thawing, storage, and shelf-life management of products

QUALIFICATIONS:

• Formal training in hospitality, food service, or customer service is an advantage.

• Proven track record of patisserie experience

• Excellent communication and interpersonal skills.

• Ability to work efficiently in a fast-paced environment.

Why Join Us?

✔ Be part of a growing and ambitious hospitality operation

✔ Opportunity for career progression and skill development

✔ Work closely with leadership and operations teams

✔ Dynamic, hands-on environment

✔ Competitive remuneration based on experience