The Head Pastry Chef oversees the pastry production operations at Forno Cultura, providing both culinary and administrative leadership. This role is responsible for maintaining the quality, consistency, and authenticity of all pastry offerings through expert knowledge of artisanal baking techniques and high-volume production processes. In addition to leading recipe development and team training, the Head Pastry Chef manages inventory, ingredient sourcing, vendor relationships, cost control, and equipment maintenance. The position plays a critical role in upholding Forno Cultura’s standards of excellence, tradition, and innovation across all aspects of pastry production.

QUALIFICATIONS & EXPERIENCE

· Minimum 5+ years of experience in pastry production, with at least 2 years in a senior leadership role.
· Deep knowledge of artisanal pastry techniques and European baking traditions.
· Proven ability to scale recipes and maintain consistency in high-volume environments.
· Strong financial and operational management skills, including recipe costing, vendor negotiations, and inventory control.
· Experience with team management, training, and performance development.
· Familiarity with food safety regulations, HACCP, and kitchen best practices.
· Passion for high-quality ingredients, craftsmanship, and culinary innovation.

· Ensure consistency in taste, texture, and presentation across all pastry products.
· Develop, test, and implement new items in line with Forno Cultura’s artisanal philosophy.
· Uphold and enforce quality control measures throughout the production process.