Company Overview

JP Pepperdine Group spices up dining with quality food, service, and atmosphere. Founded in 1966 with Jack's Place Steakhouse, it now includes Eatzi Gourmet divisions, delivering fresh concepts and memorable experiences for great value.

Job Summary

Lead daily bakery and pastry production to deliver high-quality products that meet company standards and customer expectations while managing team performance and operational efficiency.

Responsibilities

Oversee daily pastry and bakery production to ensure timely delivery of products
Prepare and produce bread, puff pastries, pizza dough, curry puffs, and other bakery items following recipes and quality standards
Decorate cakes according to company standards and customer requirements to ensure appealing presentation
Maintain consistent product quality, freshness, and presentation through regular quality checks
Plan and prioritize daily production schedules and urgent orders to meet demand efficiently
Supervise and guide bakery and pastry team members to maintain production standards and teamwork
Implement proper food storage and stock rotation practices to minimize wastage and ensure food safety
Monitor food and labor costs to stay within allocated budgets and optimize resource use
Maintain accurate production schedules, recipe cards, and product presentation standards for operational consistency
Conduct monthly stock inventory to track supplies and manage procurement needs
Ensure kitchen equipment and work areas are clean, sanitized, and well maintained for safety and hygiene
Report equipment faults and maintenance issues promptly to the Head Pastry Chef for resolution
Comply with food safety, hygiene, health, and safety regulations to maintain a safe working environment
Collaborate with Sales and Customer Service teams to fulfill daily bakery, pastry, and cake orders accurately
Assist the Head Pastry Chef with new product development and recipe research and development (R&D)
Train and mentor bakery and pastry staff to uphold consistent production quality and standards

Required competencies and certifications

Diploma or relevant qualification in Baking and Pastry
3-4 years of relevant work experience in a bakery or pastry kitchen
Proficient in large-scale production of bread, puff pastry, and pizza dough for corporate and outlet orders
Knowledge of cake decoration and finishing, baking techniques, recipes, professional bakery equipment, food safety, hygiene, and proper food storage practices
Strong baking skills with attention to detail and product presentation
Ability to work independently and take ownership of assigned duties
Ability to supervise and guide bakery and pastry team members effectively
Ability to assess product quality, freshness, and consistency
Good teamwork, communication, and organizational skills
Willingness to work six days a week and public holidays as required

Chef de Partie (Pastry)