About this role
The Pastry Manager will oversee the preparation, production, presentation and quality control of pastries and related desserts in a hotel setting. The role includes supervising pastry staff, developing recipes and menus, managing ingredients and costs, and ensuring food safety and hygiene standards. The position reports to the Executive Chef or Food and Beverage Manager and is based in Ozubulu, Anambra, within a hospitality operation. It involves coordinating pastry production for restaurants, room service, banquets, and special events. The employer, Domeo Resources International, provides HR and management consultancy and operates in the hospitality sector.
What you would do
- Plan and supervise daily pastry production activities
- Ensure timely preparation of pastries for various hotel outlets and events
- Standardise recipes and maintain consistent quality and portions
- Develop pastry menus and seasonal dessert options
- Supervise and train pastry staff on techniques, hygiene and equipment use
- Monitor inventory, usage and costs; implement waste reduction measures
- Inspect products for quality, presentation and correct labelling
- Ensure compliance with food safety and allergen handling procedures
- Coordinate pastry production for events and guest requests
- Prepare departmental reports and support management decisions
What they are asking for
- 3–5 years of relevant pastry production experience, preferably in hotel, restaurant or upscale bakery
- OND or HND in Catering and Hotel Management, Culinary Arts, Food Production or related field
- Professional certification in pastry arts, baking or confectionery is a plus
- Knowledge of food safety, sanitation, portion control and ingredient management
- Experience supervising pastry chefs and kitchen staff
- Strong leadership, organisation, creativity and communication skills
- Ability to manage production schedules and control costs
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