Pastry Chef

Company Description

Subic Bay Food and Fun, Inc. is a food service and recreation company established in 2007 and operating within the Subic Bay Freeport Zone, a major industrial hub and tourist destination. The company is best known for Rali’s Restaurant, a refined dining venue along the shores of Subic Bay. Rali’s specializes in contemporary European comfort food, using modern techniques and bold yet elegant flavors while honoring classic culinary traditions. Through its restaurant and catering operations, the company is committed to consistently high standards of food, service, and hospitality. Its philosophy emphasizes authenticity, craftsmanship, and creating memorable dining experiences for guests.

Role Description

The Pastry Chef role at Ralis Subic is a full-time, on-site position based in Subic. The Pastry Chef is responsible for planning, preparing, and executing a range of pastries, breads, desserts, and baked goods that align with the restaurant’s culinary vision. Daily tasks include managing production schedules, ensuring consistent quality and presentation, overseeing ingredient sourcing and stock rotation, and maintaining a clean, safe, and organized pastry kitchen. The role involves collaborating with the Head Chef and kitchen team on menu development, seasonal specials, and catering requirements, as well as monitoring portion control, waste reduction, and adherence to food safety and hygiene standards. The Pastry Chef may also train and guide junior team members to uphold the restaurant’s craftsmanship and service standards.

Qualifications

• Strong foundation in Bakery and Baking skills, including pastries, breads, cakes, and plated desserts.
• Proficiency in Food Preparation and Cooking, with the ability to work efficiently in a high-demand kitchen.
• Well-developed Culinary Skills, with attention to flavor balance, texture, and presentation.
• Experience in menu planning, recipe development, and adapting to seasonal ingredients.
• Knowledge of food safety, sanitation practices, and HACCP or equivalent standards.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required in restaurant operations.
• Strong organizational skills, time management, and the capacity to handle multiple tasks simultaneously.
• Previous experience as a Pastry Chef or in a similar pastry-focused role in a restaurant, hotel, or bakery.
• Culinary or pastry arts certification or formal training is an advantage.