Pastry Chef

Soul Kitchen Co. is a fast-growing, 100% plant-based restaurant that goes beyond serving food—it's a lifestyle movement. As a multi-industrial lifestyle brand, we carry a proud legacy of gastronomic innovation, redefining how plant-based dining can be both exciting and fulfilling.

Guided by our health-focused philosophy, we craft dishes that nourish the body while celebrating flavor, creativity, and sustainability. More than a restaurant, we aim to inspire the community to embrace mindful living—encouraging choices that are good for people, the planet, and future generations.

At Soul Kitchen Co., every meal is an invitation to join us in building a healthier, more sustainable world, one delicious bite at a time.

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The Pastry Chef is responsible for the preparation, creation, and presentation of all pastry, desserts, and bakery items in accordance with the company's standards of quality, consistency, and portion control.

DUTIES AND RESPONSIBILITIES

A. Production & Quality Control

• Plan, prepare, and produce a wide variety of desserts, pastries, cakes, breads, and other baked goods.
• Ensure consistency and high quality in all pastry items following standard recipes and presentation guidelines.
• Innovate new dessert and pastry recipes aligned with seasonal ingredients and current market trends.
• Oversee daily pastry operations including preparation, baking, and finishing.
• Monitor and control portion sizes, garnishing, and overall product presentation.

B. Inventory & Cost Management

• Monitor inventory levels of baking ingredients and supplies to prevent overstocking or shortages.
• Conduct regular stock checks and ensure accurate inventory records.
• Ensure proper storage, labeling, and rotation of ingredients to maintain freshness and prevent spoilage.
• Work closely with the purchasing team to ensure cost-effective procurement of ingredients.

C. Sanitation & Food Safety

• Maintain cleanliness and orderliness of the pastry kitchen and storage areas.
• Ensure compliance with food safety and sanitation standards in accordance with local health regulations.
• Train pastry staff in proper hygiene, handling, and storage of food products.
• Regularly check kitchen equipment and coordinate maintenance or repair as needed.

D. Team Management & Training

• Supervise and guide pastry team members in daily production.
• Provide training, mentoring, and performance feedback to ensure skill development and efficiency.
• Foster a positive and professional working environment within the kitchen team.

E. Collaboration & Menu Development

• Suggest creative concepts for special events, promotions, and seasonal offerings.
• Collaborate with front-of-house staff to ensure dessert presentation meets customer expectations.

QUALIFICATIONS

Education: Graduate of Culinary Arts, Baking and Pastry, or related course.

Work Experience: Minimum of 3 years of professional experience as a Pastry Chef or in a similar role. Experience in menu development, cost control, and pastry kitchen operations preferred.

Skills and Competencies

• Strong knowledge of baking techniques, pastry arts, and food safety standards.
• Creative flair with attention to detail in flavor, texture, and presentation.
• Excellent leadership, time management, and organizational skills.
• Ability to work under pressure and meet production deadlines.
• Proficiency in using bakery tools, mixers, ovens, and other pastry equipment.

Personal Attributes

• Passionate about pastry and dessert creation.
• Highly motivated, disciplined, and quality-driven.
• Strong sense of responsibility and teamwork.
• Adaptable and open to continuous learning and innovation.

Job Types: Full-time, Permanent

Pay: Php16, Php18,000.00 per month

Benefits:

• Employee discount
• Health insurance
• Promotion to permanent employee

Work Location: In person