Position Title: Pastry & Bakery Chef

Department: Culinary / Pastry

Reports To: Executive Chef

Location: Lusaka, Zambia

Position Summary

The Pastry & Bakery Chef is responsible for overseeing all pastry and bakery operations within the hotel, ensuring exceptional quality, consistency, creativity, and cost control across all outlets. This role leads the pastry team, develops menus and products for restaurants, all‑day dining, banquets, room service, and special events, while maintaining the highest standards of hygiene, presentation, and guest satisfaction.

Key Responsibilities

• Lead all pastry and bakery operations across hotel outlets including restaurants, all‑day dining, banquets, lounges, and room service.
• Develop, execute, and update dessert, bakery, and pastry menus in line with hotel brand standards and seasonal availability.
• Ensure consistent quality, flavour, presentation, and portion control for all pastry and bakery products.
• Create and maintain standardized recipes and technical sheets, ensuring accuracy in yield, cost, and production.
• Oversee daily production planning to meet operational demands efficiently.
• Train, mentor, and evaluate pastry, bakers, and commis staff.
• Maintain strict compliance with food safety, hygiene, and sanitation standards (HACCP).
• Supervise purchasing, inventory management, storage, and proper handling of raw materials.
• Monitor and control food cost, labour cost, waste, and productivity.
• Collaborate with Executive Chef and F&B teams on menu engineering, events, promotions, and guest experiences.
• Drive innovation in desserts and baked goods while maintaining operational feasibility.
• Represent the pastry department during tastings, audits, and internal meetings.