Job Description

About Us

BABA ROMA is a casual dining cafe known for its exceptional variety of patisserie, pastry & bakery delights. Our menu also features a range of elegant comfort food options for a delightful dine-in experience, and an extensive selection of convenient grab-and-go offerings. We pride ourselves on delivering outstanding gastronomic experiences, and we are seeking experience, who shares our commitment to excellence and are ready to take the brand to a new height.

Executive Pastry Chef - Central Kitchen

Department: Pastry Department

Reports to: Director

Job Responsibilities

1. Accountable for the overall success of the daily kitchen operations.

2. Exhibits Pastry skills by personally performing tasks while leading the staff and managing all food-related items.

3. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.

4. Supervise all the kitchen areas to ensure a consistent, high-quality product is produced.

5. Manage the quality check and Maintain consistency in products.

6. Responsible for guiding and developing staff including direct reports.

7. Areas of responsibility comprise overseeing all food preparation areas

8. Research and implement the latest trends, technologies, and techniques to stay ahead of industry standards.

9. Conduct feasibility studies and ensure each concept aligns with customer expectations and operational capabilities.

10. Optimize recipes for efficiency, quality, and consistency in mass production settings.

11. Work closely with sales, operations, procurement, and external suppliers to ensure seamless concept development and product launches.

12. Train and mentor kitchen staff, sharing expertise in food techniques, and product development.

13. Standardize recipes to maintain consistency in taste, portion size, and quality across large-scale production.

14. Conduct menu engineering analysis to identify cost-effective ingredient substitutions while maintaining exceptional customer satisfaction.

15. Tailor menus and dining experiences for diverse regional and international audiences, incorporating cultural influences and consumer preferences.

16. Monitor and analyze menu performance to make data-driven recommendations for continuous improvement.

17. Manage budgets for concept development activities, ensuring financial viability while maintaining quality standards.

18. Implement best practices in Lean Management, Occupational Health & Safety, and Quality Assurance.

Requirements:

1. Bachelor's degree in Hotel Management, or Food Engineering (preferred).

2. Minimum 5 years of Pastry Chef and product development experience in a high-volume production facility.

3. Strong knowledge of food ingredients, industrial raw materials, and food science.

4. Proven project management skills in food innovation.

5. Expertise in recipe development, physical evaluation, and menu engineering.

6. Proficiency in Lean Management, digital recipe management systems, and inventory software.

7. Strong leadership, collaboration, and communication skills.

8. Fluent in English, with the ability to manage multiple projects simultaneously.

Job Type: Full-time

Experience:

Pastry Chef: 4 years (Required) Central Production facility: 4 years (Required) * menu engineering: 4 years (Required)