Pastry Chef

About the role

We are seeking a skilled Pastry Chef to lead daily pastry and bakery production for our reputable restaurant in Accra. You will work closely with the Executive Chef and service teams to deliver high‑quality desserts, breads, and cakes that meet menu standards and guest expectations.

Key responsibilities

• Plan and execute daily pastry and bakery production according to approved menus, event requirements and demand forecasts.
• Prepare, bake, finish, decorate and present pastries, desserts, breads, cakes and related products to agreed standards.
• Standardise recipes, yields, portions, presentation and production methods to ensure consistent quality and cost control.
• Monitor ingredient quality, storage conditions, stock levels, expiry dates and requisition needs for the pastry section.
• Control wastage and use ingredients, equipment and labour efficiently.
• Maintain a clean, organised and food‑safe pastry section, ensuring correct labelling, temperature control and allergen handling.
• Collaborate with the Executive Chef, Sous Chef and service teams on menus, seasonal products, special events and guest requests.
• Train or guide junior pastry staff when assigned and support consistent production standards.
• Report equipment faults, supply shortages and quality concerns promptly.

Required profile

• Certificate, diploma or equivalent professional qualification in Pastry Arts, Baking or Culinary Arts.
• At least three years of relevant pastry‑production experience in a professional kitchen, bakery or hospitality operation.
• Strong knowledge of baking techniques, dessert preparation, finishing, decoration and safe food handling.
• Demonstrated creativity, attention to detail and ability to produce consistently under time pressure.
• Good production planning, organisation, stock‑control and teamwork skills.

Required skills

• Baking
• Pastry decoration
• Food safety
• Production planning
• Stock control

What we offer

• Attractive salary package.
• Opportunities to work on diverse menus, seasonal products and special events.
• Professional development in a reputable hospitality environment.
• Early or late production shifts with availability for weekends, public holidays and functions.