The Head Bakery & Pastry Chef is responsible for leading the full bakery and pastry production, including breads, viennoiserie, pastries, cakes, desserts, laminated doughs, and seasonal products. The role requires a creative and hands‑on chef who can manage daily production, develop new products, maintain consistency, control quality, train the team, manage costing and wastage, and ensure all bakery and pastry items meet the brand’s premium standards.

Minimum 6–8 years of bakery and pastry experience, with at least 2–3 years in a senior leadership role. Experience in premium bakeries, cafés, hotels, patisseries, or high‑end restaurants is preferred. Strong knowledge of bread production, sourdough, fermentation, laminated dough, viennoiserie, pastries, cakes, desserts, costing, inventory control, hygiene standards, and team training is required. The candidate must be creative, detail‑oriented, organized, able to lead product...