About the Role
We are seeking an experienced and highly skilled Senior Pastry Chef to lead pastry production, develop original recipes, train team members, and create a premium range of modern pastries and visually distinctive desserts for our Central Kitchen. ¿Tiene las siguientes habilidades, experiencia e impulso para tener éxito en este puesto? Descúbralo a continuación. The adecuado candidate must combine strong technical expertise with creativity, leadership, product development skills, and the ability to produce consistent, high-quality products at scale. We are looking for a chef who can do more than execute recipes: someone who can develop new products, train others, improve production processes, and bring innovative pastry concepts to life.

Key Responsibilities
1. Modern Pastry & Viennoiserie
* Produce high-quality croissants, pain au chocolat, Danish pastries, and other viennoiserie products.
* Demonstrate advanced skills in lamination, dough fermentation, proofing, shaping, and baking.
* Create modern cakes, entremets, tarts, choux pastries, plated-style desserts, and contemporary individual pastries.
* Develop visually striking products suitable for premium presentation, photography, and social media.
* Balance flavor, texture, appearance, and product consistency. 2. Recipe Development & Innovation
* Develop original recipes and introduce new pastry products.
* Standardize recipes with exact measurements, yields, preparation methods, baking parameters, storage instructions, and shelf-life specifications.
* Conduct product trials and refine recipes based on taste, appearance, cost, and production feasibility.
* Adapt products for central kitchen production, batch preparation,



storage, transportation, and final presentation.
* Maintain recipe documentation and product specifications. 3. Training & Team Leadership
* Train junior pastry chefs and kitchen staff in pastry techniques and production standards.
* Demonstrate correct preparation, lamination, finishing, decoration, and presentation methods.
* Establish clear operating procedures and quality-control standards.
* Evaluate team performance and provide practical coaching.
* Organize production schedules and delegate tasks efficiently. 4. Central Kitchen Operations
* Plan production quantities and manage batch consistency.
* Monitor ingredient usage, waste, portion control, and product quality.
* Maintain equipment, workstation organization, and food safety standards.
* Ensure proper storage, labeling, traceability, and stock rotation.
* Collaborate with management and other kitchen departments on new product launches. Requirements
* Minimum 6 years of relevant professional pastry experience.
* Demonstrated expertise in modern pastry and viennoiserie.
* Strong practical knowledge of croissants, laminated dough, fermentation, and baking.
* Proven ability to develop, document, test, and standardize recipes.
* Previous experience training or supervising kitchen staff.
* Experience with high-volume production or a central kitchen is highly desirable.
* Strong understanding of food safety, hygiene, storage, and shelf-life management.
* Excellent attention to detail, time management, and problem-solving skills.
* Creative mindset with the ability to develop attractive, commercially viable products. xqysrnh
* Ability to work independently and lead by example.

📌 Senior Pastry Chef (Soria)
🏢 CIS College
📍 Soria