Pastry Head

Surrey Hills Grocer is an expanding brand that aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.

On top of the Australian cafe and restaurant concept, we also have Spanish, Taiwanese and Japanese restaurant concepts.

1. Kitchen Operations

• Oversee the daily operations of the pastry kitchen to ensure smooth and efficient production.
• Plan and organise daily production schedules based on business demands.
• Ensure all products are prepared consistently according to approved recipes and presentation standards.
• Monitor product quality and freshness throughout the day.
• Coordinate production and deliveries to multiple outlets where applicable.

2. Product Development

• Create and develop new pastries, desserts, breads, cakes, and seasonal menu items.
• Improve existing recipes based on customer feedback and operational efficiency.
• Conduct product testing and standardise recipes before implementation.
• Work closely with Management and Operations on menu planning and promotional items.

3. Quality Assurance & Food Safety

• Maintain the highest standards of food quality, taste, and presentation.
• Ensure compliance with SFA food hygiene regulations and company SOPs.
• Monitor cleanliness and hygiene within the pastry kitchen.
• Ensure proper food storage, stock rotation (FIFO), and temperature control.
• Conduct regular quality checks and corrective actions where necessary.

4. Team Leadership & Training

• Lead, supervise, and motivate the pastry team to achieve operational excellence.
• Plan staff schedules and manpower allocation.
• Train and coach pastry chefs and kitchen assistants on recipes, techniques, and SOPs.
• Conduct performance coaching and identify training needs.
• Foster teamwork and maintain a positive working environment.

5. Inventory & Cost Control

• Monitor ingredient usage and minimise wastage.
• Manage inventory levels and ensure timely ordering of ingredients and supplies.
• Conduct regular stock counts and inventory reconciliation.
• Control food costs while maintaining product quality.
• Work with suppliers to ensure quality products and competitive pricing.

6. Operational Excellence

• Ensure all equipment is properly maintained and report any maintenance issues.
• Continuously improve kitchen workflow and production efficiency.
• Support outlet operations during peak periods when required.
• Assist Management in implementing new operational initiatives and SOPs.

7. Compliance & Administration

• Ensure compliance with company policies, workplace safety, and food safety regulations.
• Maintain production records, recipe documentation, and inventory reports.
• Participate in management meetings and provide recommendations for operational improvements.
• Perform any other duties assigned by Management. Requirements
• Minimum 4 years of relevant experience in a pastry kitchen, with at least 1–2 years in a supervisory or leadership role.
• Strong knowledge of pastry, bakery, dessert, and bread production techniques.