HEAD OF PASTRY CHEF

Overview: The Head of Pastry Chef specializing in Japanese sweets and pastries is responsible for overseeing the creation and production of all desserts and pastries in the kitchen, with a strong focus on both traditional and modern Japanese confectionery techniques. This role requires an advanced level of skill, creativity, and deep knowledge of Japanese culinary traditions, ingredients, and techniques. The successful candidate will lead a team to produce innovative dessert menus, ensuring the highest standards of quality, presentation, and taste. Key Responsibilities: Menu Development & Innovation: Curate seasonal dessert menus, blending traditional Japanese sweets (wagashi, dorayaki, anmitsu, wagashi, matcha-based confections, etc.) with modern twists, creating a unique and elevated dining experience. Incorporate Japanese ingredients such as matcha, yuzu, azuki beans, black sesame, and other seasonal items into innovative desserts that balance both Japanese and global pastry trends. Constantly explore new ideas that honor traditional Japanese techniques while introducing contemporary approaches, staying ahead of industry trends. Team Leadership & Management: Lead, mentor, and develop the pastry team, fostering a culture of continuous learning, technical mastery, and creativity. Ensure that the team masters traditional Japanese pastry techniques while embracing innovation, creating an environment of craftsmanship and growth. Delegate tasks effectively to maintain the smooth running of daily operations, ensuring the production of exceptional desserts with consistent quality. Quality Control & Precision: Oversee the production of all Japanese sweets and pastries, ensuring impeccable quality, taste, and presentation at all times. Maintain consistency across recipes, portion sizes, and presentation techniques, ensuring that every dessert meets the established standards. Enforce strict hygiene, cleanliness, and food safety protocols to ensure the highest standards in the pastry kitchen. Ingredient Procurement & Cost Management: Work with suppliers to source the finest traditional Japanese ingredients, ensuring authenticity and quality for all pastry items. Manage inventory and ensure that ingredients are stored and handled appropriately, maintaining efficiency in the kitchen. Control costs effectively, balancing quality with budgetary constraints, while minimizing waste and maximizing the use of seasonal ingredients. Collaboration with Front and Back-of-House: Collaborate closely with the Executive Chef, kitchen team, and front-of-house staff to ensure a harmonious and cohesive menu offering. Educate front-of-house staff about the unique aspects of Japanese sweets, ensuring that they can confidently describe and recommend the desserts to guests. Customer Interaction & Feedback: Engage with guests to gather feedback on the dessert offerings, adjusting and refining the menu based on their responses. Ensure that desserts meet customer dietary needs and preferences, including options for gluten-free, vegan, or other special requests. Event Planning & Special Projects: Lead the creation of custom desserts for events, catering, or special promotions that highlight Japanese confectionery culture. Develop unique dessert experiences, such as Japanese sweet-tasting menus or themed events, to introduce guests to the world of Japanese desserts. Required Qualifications & Skills: A deep knowledge and technical mastery of Japanese sweets (wagashi, matcha-based desserts, dorayaki, anmitsu, etc.), with at least 5 years of experience as a pastry chef, including leadership roles. Expertise in working with traditional Japanese ingredients (matcha, azuki beans, yuzu, black sesame, etc.) and methods. A refined sense of taste and aesthetic judgment, with an ability to produce visually stunning desserts that delight the senses. Strong leadership, mentoring, and team management skills, with a track record of inspiring and developing a high-performing team. Experience in managing ingredient procurement, inventory, and cost control. In-depth knowledge of food safety, hygiene standards, and relevant regulations. Preferred Skills & Experience: Experience working in a Michelin-starred or high-end restaurant, particularly one with a focus on Japanese or fusion cuisine. Fluency in Japanese, or at least a deep understanding of Japanese culinary terminology and cultural references, is highly desirable. Ability to engage with guests in a way that showcases both technical expertise and passion for Japanese sweets. Personal Attributes: An unwavering attention to detail, particularly in flavor balance, texture, and visual presentation. A deep respect for traditional Japanese pastry arts and a passion for elevating them in new, innovative ways. Strong interpersonal and communication skills, with an ability to work collaboratively across departments and engage with guests in a friendly, knowledgeable manner. A dedicated and driven individual who thrives in a fast-paced, creative environment.