Pastry Chef

AI summary

Domeo Resources International is hiring a full-time Pastry Chef in Aba, Abia, Nigeria. The role oversees pastry and bakery production for hotel outlets, including restaurants, banquets, room service, and events, with responsibility for menu development, quality assurance, cost control, and staff supervision.

• Full-time Pastry Chef role in Aba, Abia, Nigeria
• Reports to Executive Chef / Sous Chef
• Oversees pastry production for restaurants, banquets, room service, and events
• Responsible for menu development, quality assurance, and cost control
• Supervises a full pastry and bakery production team

Original source description

Pastry Chef at Domeo Resources International ⏲ Aug 6, 2026, 1:08 PM ⋕ View all Food Services & Catering jobs 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 Chef Location: Aba, Abia Employment Type: Full-time Reports to: Executive Chef / Sous Chef Department: Kitchen / Pastry & Bakery Production Supervises: Assistant Pastry Chef, Pastry Chef de Partie, Demi Chef de Partie (Pastry), Commis Pastry Chefs, Bakers, Apprentice Pastry Chefs, Pastry Assistants, and assigned Pastry Production Job Summary The Pastry Chef oversees pastry production for all hotel outlets, including restaurants, cafés, lounges, executive lounges, room service, banquet and conference facilities, weddings, outdoor catering, and special events. The role is accountable for menu development, product innovation, quality assurance, food safety, inventory management, cost control, staff supervision, budgeting, and operational efficiency. Working closely with the Executive Chef, Food & Beverage Department, Conference & Banquet Team, Procurement, Sales & Marketing, and other departments, the Pastry Chef ensures exceptional guest experiences while maximizing profitability and maintaining world-class culinary standards. The Pastry Chef is responsible for planning, organizing, supervising, and managing all pastry, bakery, confectionery, dessert, and specialty baked goods production within the hotel. The role ensures the consistent preparation and presentation of high-quality pastries, breads, cakes, desserts, chocolates, viennoiserie, and specialty confectioneries that reflect the standards of a superior luxury hotel. Key Responsibilities: Pastry & Bakery Operations Management: Plan, organize, supervise, and coordinate all pastry and bakery production activities. Ensure consistency in quality, taste, texture, presentation, and portion sizes. Ensure timely production for restaurants, cafés, room service, executive lounges, banquet functions, weddings, conferences, and outdoor catering. Establish production schedules based on occupancy forecasts, event requirements, and daily operational needs. Maintain efficient workflow within the pastry kitchen. Oversee the daily production of breads, cakes, pastries, desserts, chocolates, cookies, tarts, pies, mousses, ice creams, viennoiserie, and specialty confectioneries. Menu Development & Product Innovation: Standardize recipes, production methods, and presentation techniques. Maintain consistency in all pastry and bakery offerings. Incorporate international pastry trends while maintaining the hotel's brand identity. Food Production & Quality Assurance Conduct recipe testing and product development. Ensure all products meet luxury hospitality quality standards. Verify freshness, flavour, consistency, appearance, and portion control. Ensure products are produced using premium-quality ingredients. Supervise the preparation, baking, decoration, finishing, and presentation of all pastry and bakery products. Conduct regular tasting sessions and quality inspections. Collaborate with the Executive Chef and Food & Beverage Manager on menu engineering and pricing. Develop signature cakes, desserts, artisan breads, chocolates, and pastries that enhance the hotel's culinary reputation. Ensure timely delivery of products to all hotel outlets. Design and develop innovative dessert, pastry, bakery, and confectionery menus. Create seasonal dessert menus and festive specialty products. Budgeting, Cost Control & Inventory Management: Conduct routine sanitation inspections within the pastry kitchen. Monitor inventory levels of pastry ingredients, bakery supplies, packaging materials, and operational consumables. Oversee pastry and dessert production for weddings, conferences, gala dinners, banquets, cocktail receptions, and special events. Collaborate with the Conference & Banquet Service Manager for successful event execution. Recommend cost-saving initiatives without compromising product quality. Food Safety, Hygiene & HACCP Compliance Ensure all pastry staff maintain high standards of personal hygiene and grooming. Prepare and manage the annual pastry department operating budget. Ensure timely delivery and attractive presentation of desserts for all events. Ensure correct labelling, dating, and storage of all products. Design customized cakes and dessert displays for weddings and VIP functions. Monitor food cost percentages and departmental expenses. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Maintain proper food storage temperatures and handling procedures. Participate in daily, weekly, monthly, and annual stock counts. Investigate spoilage, wastage, stock variances, and inventory discrepancies. Ensure efficient utilization of ingredients and minimize wastage. Conduct recipe costing and product profitability analysis. Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Ensure compliance with local health and safety regulations. Banquet, Conference & Event Production Coordinate production schedules based on Banquet Event Orders (BEOs). Implement cleaning schedules and sanitation programmes. Team Leadership & Staff Development: Promote teamwork, professionalism, creativity, and accountability. Recruit, train, supervise, coach, and mentor pastry kitchen employees. Support succession planning within the pastry department. Prepare work schedules and duty rosters. Allocate duties and responsibilities: to pastry team members. Develop junior pastry chefs through coaching and practical demonstrations. Conduct performance evaluations and identify training needs. Equipment & Facility Management: Ensure safe operation of machinery and compliance with safety procedures. Recommend replacement of obsolete or damaged equipment where necessary. Report equipment faults promptly to the Engineering Department. Ensure proper operation, maintenance, and cleanliness of pastry and bakery equipment. Monitor ovens, mixers, proofers, refrigerators, freezers, chocolate tempering machines, and other pastry equipment. Coordination with Other Departments: Work closely with the Executive Chef on culinary planning and production schedules. Work with Housekeeping and Chief Steward to maintain hygiene and sanitation standards. Coordinate with the Food & Beverage Department regarding dessert menus and promotions. Liaise with Finance and Cost Control regarding budgeting, inventory, and costing. Coordinate with Sales & Marketing on festive promotions, themed events, and pastry displays. Collaborate with Procurement to source premium-quality ingredients. Coordinate with Engineering regarding maintenance of pastry equipment. Reporting & Administration: Review pastry production procedures regularly. Introduce innovative pastry concepts and production techniques. Report operational issues, equipment failures, and inventory shortages promptly. Compliance & Continuous Improvement Promote environmentally sustainable production practices. Participate in internal and external audits. Maintain complete documentation for audits and inspections. Monitor departmental KPIs and prepare management reports. Maintain recipe manuals, production records, inventory records, temperature logs, cleaning schedules, and operational documentation. Drive continuous improvement in product quality, efficiency, and guest satisfaction. Prepare daily, weekly, monthly, and annual pastry production reports. Ensure compliance with hotel policies, SOPs, statutory regulations, and international food safety standards. Key Performance Indicators (KPIs) Inventory variance. Timely completion of banquet dessert production. Staff productivity. Product consistency. Equipment downtime. Pastry and dessert quality score. Hygiene inspection score. Food waste percentage. Training completion rate. HACCP compliance score. Audit compliance score. Recipe compliance rate. Pastry production efficiency. Food Cost Percentage. Guest satisfaction with desserts and bakery products. Requirements: At least 3 years in a supervisory pastry role. Proven expertise in artisan breads, desserts, cakes, chocolates, confectionery, and banquet pastry production. Bachelor's Degree, Higher National Diploma (HND), Diploma, or Certificate in Pastry Arts, Culinary Arts, Baking & Confectionery, Hospitality Management, or a related discipline. 5–8 years of progressive experience: in pastry and bakery production within luxury hotels, resorts, fine dining establishments, or internationally branded hospitality organizations. Formal training from a recognized pastry or culinary institution is highly desirable. Professional Certifications (Preferred): Professional Pastry Chef Certification. Allergen Awareness Certification. Occupational Health & Safety Certification. Food Safety Level 3 Certification. First Aid Certification. HACCP Certification. Skills & Competencies: Attention to Detail. Dessert Innovation. Artisan Bread Making. Food Cost Control. Time Management. Inventory Management. Menu Development. Problem Solving. HACCP and Food Safety Compliance. Advanced Pastry and Bakery Production. Communication and Interpersonal Skills. Leadership and Team Development. Banquet Dessert Production. Cake Decoration and Sugar Craft. Kitchen Production Software and Microsoft Office. Chocolate and Confectionery Production. How to Apply Interested and qualified candidates should send their CV and Cover Letters to: [email protected] using "Pastry Chef_Aba" as the subject of the email. Note: Only shortlisted candidates will be contacted. Application Deadline: 13th August, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abia State Pastry Chef job vacancies in Nigeria