Executive Pastry Chef – Macarons

About the role

The Social House is looking for an Executive Pastry Chef to lead and shape its pastry and bakery experience, especially at The Living Room, turning it into a destination for exceptional French‑inspired pastries.

Key responsibilities

• Lead and oversee the entire pastry and bakery operation, ensuring high standards of quality, taste, texture, presentation and consistency.
• Develop a distinctive French‑inspired pâtisserie offering, including croissants, viennoiserie, artisan breads, cakes, tarts, entremets, petits gâteaux and chocolate products.
• Create seasonal collections, festive ranges and limited‑edition concepts while maintaining strict cost, waste and portion control.
• Build and maintain production systems, standard recipes, yields, portion sizes and visual standards.
• Coach, train and develop the pastry team, transferring technical knowledge across the crew.
• Collaborate with the Executive Chef, procurement, commercial and marketing teams to drive menu innovation and revenue‑generating pastry experiences.

Required profile

• Proven leadership experience in a high‑volume pastry or bakery operation.
• Strong understanding of classic French pastry techniques combined with creativity for contemporary flavours.
• Ability to manage inventory, control food costs and ensure food safety and hygiene compliance.
• Excellent teamwork and communication skills to work closely with culinary and non‑culinary departments.

Required skills

• Expertise in French pastry techniques (croissants, laminated pastries, viennoiserie, entremets, etc.).
• Recipe development, standardisation and documentation.
• Cost control, portioning and waste management.
• Food safety and hygiene standards compliance.