About this role
The Pastry Manager oversees all pastry production, quality control, presentation and safety standards for desserts, cakes and confectioneries in the hotel. The role includes supervising pastry staff, developing menus and recipes, managing ingredients and costs, and ensuring compliance with food safety. It reports to the Executive Chef or Food and Beverage Manager and is based in Anambra, with work in the hotel kitchen and during events. The position requires experience in pastry production, leadership and strong organisational skills. The employer provides hospitality and hotel services within a hotel setting and related operations.
What you would do
- Plan, organise and supervise daily pastry production activities.
- Prepare cakes, pastries, desserts, tarts, pies, cookies and other confectionery goods.
- Ensure timely preparation for restaurants, room service, banquets and events.
- Develop production schedules based on demand and orders.
- Standardise recipes for consistent quality and portions.
- Innovate with new pastry products and seasonal options.
- Supervise pastry staff and assign duties and rosters.
- Train staff on techniques, equipment use and hygiene.
- Inspect products for quality, freshness and presentation.
- Monitor temperatures, times, texture and finishing techniques.
What they are asking for
- Minimum OND or HND in Catering and Hotel Management, Culinary Arts, Food Production or related field.
- Professional pastry, baking or confectionery certification is an advantage.
- 3 to 5 years of relevant pastry experience, preferably in hotel/restaurant or upscale bakery.
- Proven supervisory experience of pastry staff.
- Strong knowledge of pastry techniques, dessert prep, cake decoration and chocolate work.
- Understanding of food safety, sanitation, portion control and ingredient management.
- Strong leadership, creativity, organisational and communication skills.
- Ability to manage schedules, costs and work under pressure.
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