You lead the pastry kitchen. Recipes, daily production, decoration, training, and quality control all flow through you. Our product is rum cake, not bread — your craft is bizcochería, jarabes, glaseados, and cake decoration. You set the standard the whole team meets.
What you're actually doing
Producing the signature recipes daily, batch by batch. Decorating cakes for special orders, events, and corporate gifting. Training Specialists and Auxiliaries in pastry technique. Logging every batch in FSMS. Owning final QA sign-off as QA Lead. Developing new recipes with ownership.
Responsibilities
- Produce signature recipes daily, batch by batch, to the established standard
- Maintain the production log with per-batch data (weight, moisture, aroma)
- Supervise the rum-syrup soak process and log volumes
- Decorate cakes for special orders, events, and corporate gifting
- Develop the brand's visual decoration language and maintain its consistency
- Lead recipe development in collaboration with ownership
- Train Specialists and Auxiliaries in pastry and decoration technique
- Final QA sign-off as QA Lead in FSMS
- Maintain MINSA compliance and HACCP cleanliness in the pastry area
Requirements
- Complete technical degree (INATEC or equivalent recognized institution) in pastelería, repostería, or bizcochería
- 5+ years professional experience in pastelería or repostería
- Demonstrable mastery of decoration techniques: royal icing, fondant, ganache, piping, sugar work
- Experience leading or training a kitchen team
- Current MINSA card required before day one
- Portfolio of 3–5 photos of cakes you have personally decorated, submitted with application
Complete technical degree (INATEC or another recognized institution) in at least one of these specialties: pastelería, repostería, or bizcochería. Training only in panadería does not qualify for this role. Our product is rum cake, not bread — we are looking for people with mastery in sponge cakes, syrups, glazes, and pastry techniques.