Pastry Chef | Asian Cuisine

Pastry Chef – Fine Dining Asian Cuisine (Michelin Star Recognition) Location: San Francisco Base Salary Range: $100,000 – $125,000 per year DOE DESCRIPTION Under the general direction of the Executive Chef, the Pastry Chef oversees all pastry operations within a Michelin-recognized, Asian fine dining restaurant. This role requires both artistic creativity and technical mastery — balancing traditional Asian flavor profiles with modern pastry and plated dessert techniques. The Pastry Chef is responsible for leading the pastry team, conceptualizing and executing desserts and bread programs, maintaining the highest standards of quality and consistency, and mentoring staff in the craft of fine pastry production and presentation. Development, Preparation & Execution of Pastry Program Develop, test, and implement seasonal dessert menus, petit fours, and bread offerings that reflect the restaurant's culinary vision and Asian-inspired flavor philosophy. Ensure all pastry products are consistently prepared and presented in accordance with the restaurant's recipes, portioning, and service standards. Collaborate closely with the savory kitchen to maintain harmony between dessert courses and tasting menu progression. Partner with the Beverage Director to create complementary pairings that enhance the guest experience. Place and manage orders with purveyors, ensuring sourcing of premium, seasonal ingredients with an emphasis on quality and sustainability. Maintain strict quality control, overseeing production from mise en place through plating during service. Uphold food safety, sanitation, and allergen awareness protocols at all times. Participate in menu tastings, R&D sessions, and creative development to continuously refine the pastry identity of the restaurant. Training, Development & Team Leadership Manage, train, and inspire the pastry team to achieve technical precision, creativity, and consistency in all production. Establish and maintain pastry standards, recipes, plating guides, and SOPs to ensure excellence across all stations. Create a positive, educational, and collaborative work environment that encourages professional growth and innovation. Provide daily feedback, guidance, and performance evaluations to staff. Partner with the HR and culinary leadership teams on hiring, onboarding, scheduling, and disciplinary actions as necessary. Lead regular training sessions on pastry technique, ingredient knowledge, and the art of balance in flavor, texture, and presentation. Operational & Financial Management Oversee inventory management, cost of goods, and waste reduction within the pastry department. Ensure accuracy in ordering, production planning, and storage to optimize efficiency and minimize loss. Collaborate with the Executive Chef and Finance team to meet budget goals and maintain profitability without compromising artistry or quality. Maintain a clean, organized, and safe kitchen environment that meets or exceeds local, state, and federal standards. Requirements Minimum 4+ years of pastry leadership experience in a fine dining or Michelin-starred restaurant. Strong foundation in Asian ingredients, techniques, and flavor composition Ability to fuse classical pastry technique with contemporary, minimalist presentation and Asian aesthetic. Exceptional organization and time management, with the ability to balance R&D, production, and service demands. Commitment to precision, innovation, and genuine hospitality. Skilled communicator with strong leadership and interpersonal abilities. Financial and operational understanding of cost control, purchasing, and scheduling. Creative problem-solving and decision-making skills under pressure. Compensation + Benefits Base Salary: $100,000 – $125,000 (DOE) Comprehensive Benefits Package Including: Medical, Dental, and Vision coverage Paid Time Off 401(k) Bonus & Relocation Assistance Visa sponsorship available Equal Employment Opportunity We are an equal opportunity employer committed to fostering a workplace that celebrates creativity, collaboration, and inclusion.