Pastry and Bakery Manager (Inflight Catering)

We are seeking a dynamic Pâtissier Professional, to create and produce desserts, pastries, and baked goods while managing the pastry department in a professional fast paced catering environment. 

RESPONSIBILITIES: You will be responsible for:

• Operational Management
• Ensure that the baking, pastries and desserts are prepared as per specification taking  into account, taste, quality, garnishing, and presentation.
• Ensure that all bread products are packed as per specifications and further ensure plating of desserts and pastries are as per  specification and client requirement.
• Ensure that the daily box times are met.
• Ensure that monthly rosters are done accurately and timeously.
• Ensure significant input on all client new menu development
• Ensure that all items are prepared as per Clients Service Level Agreement
• Must have significant input in food cost reduction
• Demonstrated ability to innovate and develop creative menus and recipes.
• Monitor ingredient usage and production yields.
• Drive continuous cost-saving initiatives without compromising quality.
• Ensure that all CCP records are completed as per HACCP procedure
• Support initiatives from management in the creation of rational processes within your  area to control labour costs and reduce food cost
• Work closely with other departments to ensure effective menu change support and consistent quality.
• Ensure that any substitutions made is approved in advance and Commercial is notified accordingly.
• Train and instruct new employees in the department and promote the continuous  development of employees in the department
• Support menu developments, creation of recipes and menu presentations
• Conduct regular quality audits and product evaluations.
• Prepare accordingly for all internal and external audits.
• Ensure accurate inventory and procurement is done.
• Ensure that your department has the correct/relevant equipment required to perform daily activities
• Ensure correct menu specifications, material and recipes are available at all times
• Monitor stock levels and forecast ingredient requirements.
• Work closely with Purchasing to ensure product availability.
• Manage supplier specifications and quality standards.
• Manage the handling, cleaning and care of equipment and work places and report any defects or necessary repairs immediately to Production Management and Maintenance department
• Ensure portion control
• Maximizing yield and minimizing wastage to improve food cost
• Conduct quality and taste checks
• Review and improve recipes for efficiency and quality.
• Ensure timely delivery of all bakery and pastry products.
• Maintain consistency in recipes, presentation and product quality.

Qualifications

• Grade 12
• Culinary Diploma or recognised Professional Pastry Qualification.

Experience

• 5–8 years’ experience in bakery and pastry production.
• Minimum 3 years’ experience in a supervisory or management role.
• Proven experience in large-scale catering, food manufacturing, hospitality, or similar high-volume production environments.
• Strong knowledge of bakery and pastry production techniques, processes, and quality standards.
• Working knowledge of HACCP, ISO 22000, and food safety management systems.
• Computer literate, with strong Excel, stock management, and production reporting skills.

Key Competencies

• Strong leadership and team management skills.
• Excellent planning and organisational abilities.
• Production and operational management.
• Strong food safety and quality focus.
• Budget and cost control.
• Effective problem-solving and decision-making.
• High attention to detail.
• People development and coaching.
• Continuous improvement mindset.
• Customer-focused approach.