Pastry Chef
Position Circumstances
- Career Category: Hotel/Restaurant, Service & Hospitality
- Schedule:Full-time
- Salary: Negotiable
Location: Taphul village, Sangkat Svay Dangkum, Krong Siem Reap
Main Job Duties
The Pastry Chef serves as the culinary and operational lead for the Pastry & Bakery production unit of the Bayon Pastry Coffee Shop—the social business project implemented by the Bayon Education & Development Organization. This role directly contributes to the NGO's mission of empowering child and youth through quality education, skill development, and career pathways guidance and lifelong learning.
Under the responsibility of the Business Manager, the Pastry Chef is responsible for the overall management of the pastry and bakery production unit, including menu development, kitchen brigade team leadership, food cost control, and production operating systems. He/she also contributes to the business development of the Bayon Pastry Coffee Shop and the overall development of the Bayon Education & Development organization to achieve its missions.
This role is responsible for two primary functions:
- Ensuring the efficient, quality, and profitable production of all pastry, bakery, and cake products to the highest standards of quality, safety, taste, presentation, and hygiene.
- Providing technical expertise and assistance to the Pastry and Bakery instructor team in teaching, training, and continuous improvement of the vocational training programs of the TVET Bayon School, ensuring alignment with the NGO's mission, labor market needs, and national qualification framework requirements.
Duties & Responsibilities:
- Culinary Production, Quality, and Menu Management (Creative & Operational)
- Lead all daily pastry, bakery, and cake production activities, ensuring smooth operations and timely fulfillment of orders (B2C and B2B).
- Design, test, and implement new, innovative menu items and adjust menus seasonally based on ingredient availability and market trends.
- Develop, maintain, and enforce standardized recipes with accurate costing and clear production procedures to ensure product consistency, required yield, and profitability.
- Maintain rigorous food quality, consistency, and visual presentation across all product lines, adhering to strict quality management systems (QMS).
- Oversee Packaging and Storage Protocols to ensure finished products maintain quality, integrity, and presentation during final storage and distribution.
- Manage and ensure strict adherence to Food Safety and Hygiene Standards (HACCP or equivalent) within the pastry lab.
- Operational Planning and Supply Chain Management
- Develop, update and monitor production planning, schedules and resource allocation, based on the demand /sales forecasting in the collaboration with the business manager.
- Implement and monitor on the food cost control system: Update costing sheets, analyze sales performance versus cost, and recommend necessary price adjustments to maximize revenue and minimize waste.
- Raw Materials Management: Establish and maintain strong relationships with suppliers. Implement strict quality control checks for all incoming ingredients (e.g., freshness, moisture content).
- Inventory Control: Track and analyze ingredient and finished product stock. Enforce a First-Expiry, First-Out (FEFO) system for all storage areas to minimize spoilage and waste.
- Logistics and Distribution: Coordinate daily product delivery to the Bayon Pastry Coffee Shop and manage the organized movement of finished goods to the point of sale, ensuring products arrive in perfect condition.
- Team Leadership, Training, and Equipment Maintenance
- Supervise, motivate, and manage the Pastry brigade, ensuring tasks are efficiently scheduled and allocated to meet production targets.
- Conduct regular technical and hygiene capacity building for production staff and implement programs to continually build required knowledge and skills (e.g., on new products or equipment).
- Develop, update and implement and monitor a preventative maintenance plan and schedule for all processing equipment (mixers, ovens, temperers, etc.) to ensure optimal working order, prevent unexpected downtime, and guarantee product consistency.
- Collaborate with the Business Manager to review and improve the B2C/B2B menu/catalog, contributing ideas for business and marketing strategies.
- Prepare and manage the team shift schedule in collaboration with the business manager.
- Vocational Training Support and Institutional Contribution
- Act as a technical expert and mentor for students during their production sessions and internship periods, providing hands-on guidance and reinforcing professional industry standards.
- Assist instructors during student practical training sessions. Provide backup teaching support when an instructor is unavailable.
- Monitor and evaluate the technical skill quality of TVET teachers to ensure the training program aligns with the labor market needs and national qualification framework requirements.
- Support cross-department projects, workshops, and events, and provide input for overall school strategy and sustainability.
Benefits:
- Full-time Unspecified Duration Contract (UDC), with 3 months of trial period.
- Seniority Indemnity Payment
- NSSF & Private Insurance (Health care & Accident)
- Standard working hours 8h per day or 5 days per week (40 hours per week)
- Staff leave (compline with Cambodia Labour Law)
Expected Profile of Candidates
Qualifications:
- High School Diploma in or higher qualification in Pastry & Bakery.
Work History:
- Professional experience in a similar leadership role (Pastry Chef / Sous Chef) within a high-standard pastry or hospitality environment for 5 years as a minimum
Skills & Knowledge:
General & Technical Skills
- Expertise: Proven experience in menu development, recipe costing, and implementing food cost management systems.
- Knowledge: Strong knowledge of pastry/bakery production, innovation, and strict adherence to hygiene and food safety standards.
- Skills: Excellent leadership, organizational, and communication skills.
- Language & IT: Good English level (speaking, reading, writing) and basic computer literacy (Word, Excel).
- Commitment: Demonstrated passion for training and mentoring young people and a strong commitment to the NGO's mission and values.
Kitchen Commis
Position Circumstances
- Career Category: Admin / Supervisory, Hotel/Restaurant, Service & Hospitality
- Schedule:Full-time
- Salary: Negotiable
Schedule: Part–time (4hour/day)
Location: Kok Tachan village, Sangkat Kok Chork, Krong Siem Reap
Main Job Duties
Under the responsibility and reporting to the Pastry & Bakery Chef de Partie, the Kitchen Commis is responsible for the preparation and cooking of all à la carte menu items such as croque-monsieurs, salads, quiches, sandwiches, and other light meals. The role includes ingredient preparation, kitchen organization, and ensuring that orders are delivered efficiently and consistently to high-quality standards.
Duties & Responsibilities:
- Food Preparation and Production: (70%)
- Prepare all à la carte ingredients each morning before service (vegetables, meats, dressings, etc.)
- Cook and assemble orders according to the menu and service standards (croque-monsieurs, quiches, salads, etc.)
- Ensure all dishes are served in a timely and consistent manner
- Follow food safety and hygiene standards in all food handling processes
- Kitchen Organization and Maintenance (20%)
- Keep the kitchen organized and clean throughout the day
- Ensure equipment, tools, and ingredients are properly stored and maintained
- Support with stock control and inform the supervisor of any shortages
- Team work & Other Task that is required by Manager (10%)
- Work closely with the service and pastry teams for smooth coordination during service
- Assist with special events or other tasks as requested by the manager (catering, group service…)
- Attend weekly team meetings and follow-up sessions
Benefits:
- Full Unspecified Duration Contract (UDC), with 3 months of trial period.
- Seniority Indemnity Payment
- NSSF & Private Insurance (Health care & Accident)
- Work schedule: 6:00 a.m. – 3:00 p.m. (1-hour break), 6 days per week.
- Staff leave (compline with Cambodia Labour Law)
Expected Profile of Candidates
Languages:
- English is preferred
Skills & Knowledge:
General & Technical Skills
- 1 to 2 years of successful experience working in a professional kitchen (café, restaurant, or bakery)
- Knowledge of basic kitchen operations and hygiene standards
- Strong interest in working with an NGO and supporting youth training initiatives
- Basic conversational English is preferred
Soft Skills
- Ability to work efficiently and calmly under pressure
- Organized, reliable, and able to manage priorities during service hours
- Team-oriented, with good communication and collaboration skills
