Pastry Chef

AI summary

Domeo Resources International is recruiting a Pastry Chef for a luxury hotel in Aba, Abia. The role involves overseeing all pastry, bakery, and dessert production across hotel outlets, banquets, and events, with responsibilities spanning menu development, quality assurance, cost control, and staff supervision. The position reports to the Executive Chef and manages a full pastry team.

• Senior pastry role reporting to Executive Chef with full team supervision
• Covers all hotel outlets including banquets, room service, and events
• Focus on luxury hospitality standards and menu innovation
• Located in Aba, Abia State, Nigeria

Original source description

Pastry Chef at Domeo Resources International ⏲ Aug 12, 2026, 1:03 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 Reports to: Executive Chef / Sous Chef 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 Staff. Department: Kitchen / Pastry & Bakery Production Job Summary 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 is accountable for menu development, product innovation, quality assurance, food safety, inventory management, cost control, staff supervision, budgeting, and operational efficiency. 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 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: Oversee the daily production of breads, cakes, pastries, desserts, chocolates, cookies, tarts, pies, mousses, ice creams, viennoiserie, and specialty confectioneries. Ensure timely production for restaurants, cafés, room service, executive lounges, banquet functions, weddings, conferences, and outdoor catering. Ensure consistency in quality, taste, texture, presentation, and portion sizes. Establish production schedules based on occupancy forecasts, event requirements, and daily operational needs. Maintain efficient workflow within the pastry kitchen. Plan, organize, supervise, and coordinate all pastry and bakery production activities. Menu Development & Product Innovation: Collaborate with the Executive Chef and Food & Beverage Manager on menu engineering and pricing. Conduct regular tasting sessions and quality inspections. Maintain consistency in all pastry and bakery offerings. Ensure products are produced using premium-quality ingredients. Standardize recipes, production methods, and presentation techniques. Conduct recipe testing and product development. Ensure timely delivery of products to all hotel outlets. Ensure all products meet luxury hospitality quality standards. Develop signature cakes, desserts, artisan breads, chocolates, and pastries that enhance the hotel's culinary reputation. Verify freshness, flavour, consistency, appearance, and portion control. Design and develop innovative dessert, pastry, bakery, and confectionery menus. Incorporate international pastry trends while maintaining the hotel's brand identity. Food Production & Quality Assurance Create seasonal dessert menus and festive specialty products. Supervise the preparation, baking, decoration, finishing, and presentation of all pastry and bakery products. Budgeting, Cost Control & Inventory Management: Monitor food cost percentages and departmental expenses. Conduct routine sanitation inspections within the pastry kitchen. Ensure compliance with local health and safety regulations. Banquet, Conference & Event Production Investigate spoilage, wastage, stock variances, and inventory discrepancies. Conduct recipe costing and product profitability analysis. Collaborate with the Conference & Banquet Service Manager for successful event execution. Implement cleaning schedules and sanitation programmes. Recommend cost-saving initiatives without compromising product quality. Food Safety, Hygiene & HACCP Compliance Ensure efficient utilization of ingredients and minimize wastage. Ensure correct labelling, dating, and storage of all products. Monitor inventory levels of pastry ingredients, bakery supplies, packaging materials, and operational consumables. Design customized cakes and dessert displays for weddings and VIP functions. Oversee pastry and dessert production for weddings, conferences, gala dinners, banquets, cocktail receptions, and special events. Ensure timely delivery and attractive presentation of desserts for all events. Maintain proper food storage temperatures and handling procedures. Participate in daily, weekly, monthly, and annual stock counts. Coordinate production schedules based on Banquet Event Orders (BEOs). Prepare and manage the annual pastry department operating budget. Ensure all pastry staff maintain high standards of personal hygiene and grooming. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Team Leadership & Staff Development: Support succession planning within the pastry department. Develop junior pastry chefs through coaching and practical demonstrations. Conduct performance evaluations and identify training needs. Allocate duties and responsibilities: to pastry team members. Promote teamwork, professionalism, creativity, and accountability. Recruit, train, supervise, coach, and mentor pastry kitchen employees. Prepare work schedules and duty rosters. Equipment & Facility Management: Recommend replacement of obsolete or damaged equipment where necessary. Ensure safe operation of machinery and compliance with safety procedures. Monitor ovens, mixers, proofers, refrigerators, freezers, chocolate tempering machines, and other pastry equipment. Ensure proper operation, maintenance, and cleanliness of pastry and bakery equipment. Report equipment faults promptly to the Engineering Department. Coordination with Other Departments: Collaborate with Procurement to source premium-quality ingredients. Coordinate with Engineering regarding maintenance of pastry equipment. Work with Housekeeping and Chief Steward to maintain hygiene and sanitation standards. Work closely with the Executive Chef on culinary planning and production schedules. Liaise with Finance and Cost Control regarding budgeting, inventory, and costing. Coordinate with Sales & Marketing on festive promotions, themed events, and pastry displays. Coordinate with the Food & Beverage Department regarding dessert menus and promotions. Reporting & Administration: Maintain complete documentation for audits and inspections. Monitor departmental KPIs and prepare management reports. Prepare daily, weekly, monthly, and annual pastry production reports. Maintain recipe manuals, production records, inventory records, temperature logs, cleaning schedules, and operational documentation. Report operational issues, equipment failures, and inventory shortages promptly. Compliance & Continuous Improvement: Promote environmentally sustainable production practices. Review pastry production procedures regularly. Ensure compliance with hotel policies, SOPs, statutory regulations, and international food safety standards. Drive continuous improvement in product quality, efficiency, and guest satisfaction. Participate in internal and external audits. Introduce innovative pastry concepts and production techniques. Key Performance Indicators (KPIs) Food Cost Percentage. HACCP compliance score. Timely completion of banquet dessert production. Training completion rate. Guest satisfaction with desserts and bakery products. Staff productivity. Inventory variance. Pastry production efficiency. Equipment downtime. Pastry and dessert quality score. Food waste percentage. Recipe compliance rate. Product consistency. Audit compliance score. Hygiene inspection score. Qualifications & Reqquirements Education: Formal training from a recognized pastry or culinary institution is highly desirable. Bachelor's Degree, Higher National Diploma (HND), Diploma, or Certificate in Pastry Arts, Culinary Arts, Baking & Confectionery, Hospitality Management, or a related discipline. Experience: Minimum of 5–8 years of progressive experience: in pastry and bakery production within luxury hotels, resorts, fine dining establishments, or internationally branded hospitality organizations. Proven expertise in artisan breads, desserts, cakes, chocolates, confectionery, and banquet pastry production. At least 3 years in a supervisory pastry role. Professional Certifications (Preferred): Allergen Awareness Certification. Professional Pastry Chef Certification. Occupational Health & Safety Certification. HACCP Certification. First Aid Certification. Food Safety Level 3 Certification. Skills & Competencies: Dessert Innovation. Chocolate and Confectionery Production. Cake Decoration and Sugar Craft. Attention to Detail. HACCP and Food Safety Compliance. Menu Development. Kitchen Production Software and Microsoft Office. Communication and Interpersonal Skills. Artisan Bread Making. Banquet Dessert Production. Inventory Management. Problem Solving. Time Management. Advanced Pastry and Bakery Production. Food Cost Control. Leadership and Team Development. How to Apply Interested and qualified candidates shoul send their CV and cover letter to: [email protected] using "Pastry Chef_Aba" as the subject of the email. Note: Only shortlisted candidates will be contacted. Application Deadline: 31st August, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abia State Pastry Chef job vacancies in Nigeria