Product Quality & Consistency: Ensure all pastries, desserts, and bakery items are consistently produced to the highest quality standards across all locations.

Menu & Product Development: Create and evolve pastry menus, cookie flavours, and seasonal specials in collaboration with the Executive Chef and brand teams.

Innovation: Research and implement new pastry techniques, trends, and flavour profiles to keep offerings fresh and exciting.

Standardisation: Develop and maintain standardised recipes, preparation methods, and visual presentation guidelines across all venues.

Production Planning: Oversee pastry production planning to meet demand efficiently while minimising waste.

Inventory & Procurement: Manage ordering and inventory of pastry supplies, ensuring stock levels are maintained and aligned with quality and cost standards.

Equipment Oversight: Recommend and assist in the procurement of suitable pastry equipment, ensuring all tools are maintained in excellent working condition.

Leadership & Development: Lead, train, and inspire pastry teams across all locations. Create development plans for team members to foster internal growth.

Recruitment & Support: Collaborate with HR on hiring, onboarding, and retaining top pastry talent across the business.

Culture: Promote a positive, inclusive, and quality-driven kitchen environment.

Compliance: Ensure all pastry areas operate in compliance with food safety standards and health regulations.

Sanitation & Cleanliness: Implement daily hygiene and safety checks across all pastry sections.

Franchise Oversight: Maintain quality control for all international locations and franchise partners, conducting regular reviews and updates.

New Openings: Lead pastry operations for new venue launches, including menu rollout, kitchen setup, and team training abroad if needed.

Experience: Proven track record as a Head or Executive Pastry Chef, preferably in a multi-site setting.

Product Expertise: Skilled in both plated desserts and bakery production (cookies, cakes, ice cream/soft serve).

Technical Knowledge: Deep understanding of baking and pastry equipment selection and setup.

Quality Focus: Strong background in product consistency and new product development (NPD), including international quality assurance.

Leadership: Experience managing and growing high-performing teams.

Creative, passionate, and hands-on

Strong time-management and organisational skills

Open to travel, especially for new openings and quality audits abroad

Adaptable to working across multiple projects and locations

Excellent communication and collaboration skills

Genuine love for high-quality, simple ingredients and flavour combinations

Competitive Salary and performance-based bonus

50% staff discount across all BVC Group venues + CODE app discounts

Professional development and leadership training programs

Extra holiday days for length of service (up to 5)

Long-service rewards

Enhanced maternity/paternity pay

Private health insurance

Product Quality & Consistency: Ensure all pastries, desserts, and bakery items are consistently produced to the highest quality standards across all locations.

Menu & Product Development: Create and evolve pastry menus, cookie flavours, and seasonal specials in collaboration with the Executive Chef and brand teams.

Innovation: Research and implement new pastry techniques, trends, and flavour profiles to keep offerings fresh and exciting.

Standardisation: Develop and maintain standardised recipes, preparation methods, and visual presentation guidelines across all venues.

Production Planning: Oversee pastry production planning to meet demand efficiently while minimising waste.

Inventory & Procurement: Manage ordering and inventory of pastry supplies, ensuring stock levels are maintained and aligned with quality and cost standards.

Equipment Oversight: Recommend and assist in the procurement of suitable pastry equipment, ensuring all tools are maintained in excellent working condition.

Leadership & Development: Lead, train, and inspire pastry teams across all locations. Create development plans for team members to foster internal growth.

Recruitment & Support: Collaborate with HR on hiring, onboarding, and retaining top pastry talent across the business.

Culture: Promote a positive, inclusive, and quality-driven kitchen environment.

Compliance: Ensure all pastry areas operate in compliance with food safety standards and health regulations.

Sanitation & Cleanliness: Implement daily hygiene and safety checks across all pastry sections.

Franchise Oversight: Maintain quality control for all international locations and franchise partners, conducting regular reviews and updates.

New Openings: Lead pastry operations for new venue launches, including menu rollout, kitchen setup, and team training abroad if needed.

Experience: Proven track record as a Head or Executive Pastry Chef, preferably in a multi-site setting.

Product Expertise: Skilled in both plated desserts and bakery production (cookies, cakes, ice cream/soft serve).

Technical Knowledge: Deep understanding of baking and pastry equipment selection and setup.

Quality Focus: Strong background in product consistency and new product development (NPD), including international quality assurance.

Leadership: Experience managing and growing high-performing teams.

Creative, passionate, and hands-on

Strong time-management and organisational skills

Open to travel, especially for new openings and quality audits abroad

Adaptable to working across multiple projects and locations

Excellent communication and collaboration skills

Genuine love for high-quality, simple ingredients and flavour combinations

Competitive Salary and performance-based bonus

50% staff discount across all BVC Group venues + CODE app discounts

Professional development and leadership training programs

Extra holiday days for length of service (up to 5)

Long-service rewards

Enhanced maternity/paternity pay

Private health insurance