Job Title

We’re building the first luxury African fusion patisserie. Want to make history with us?Hi, I’m Annabel, the founder of BEKIRI.BEKIRI is a love letter to African heritage, a challenge to what luxury can look like, and a bold culinary brand that blends elegance, story, and flavour like nothing else on the market.We’re launching soon in a prestigious London location. But more than that, we’re building a legacy brand. I’m looking for a founding Head Pastry Chef to help make that vision real. Someone who wants to be known for changing the conversation in high-end culinary art.Who You AreYou’re an artist, an architect, a perfectionist. You’ve trained in high-end kitchens, understand flavour at the molecular level, and have the creative confidence to do something the world hasn’t seen.You don’t just want a job. You want ownership. You want to take a swing at something original and be the one who brought it to life. You want to lead, not follow.If you’ve been waiting for your moment, this is it.The Role: Founding Head Pastry ChefThis is a zero-to-one role. You will:Design and lead the production of BEKIRI’s existing core menu: refined, bold, and deeply rooted in Pan-African inspirationTranslate BEKIRI’s aesthetic into plated form: high taste, high designOwn R&D, kitchen testing, and the evolution of each productDefine workflows, training systems, and standards from scratchSet the gold standard in kitchen culture, hygiene, and consistencyBuild relationships with top-tier, sustainable suppliersRecruit, train, and inspire a future pastry team as we growYou’ll work closely with me as your co-pilot and brand steward, bringing together storytelling, design, and culinary excellence under one roof.What We’re Looking ForProven experience in high-end patisserie, fine dining, or boutique bakery environmentsObsessive about flavour, detail, and innovationMastery of baking science, artistic plating, and elegant finishHigh personal standards and discipline. Quality is non-negotiableEntrepreneurial mindset: you take initiative, you solve problems, you push the boundariesA love for African cuisine and flavours is a major plusCulinary degree or Michelin background is a bonus, but not required if your work speaks for itselfLogisticsFreelance to start (15-20 hours/week ad hoc), with flexibilityWill scale to full time after launchEvening and weekend availability may be neededStart date: When we find the right person. We’re ready when you are.How to ApplyEmail your CV, a few photos or portfolio of your pastry work, and a short note sharing why this mission speaks to you to: is a unique chance to define something new, beautiful, and lasting. If that excites you, I can’t wait to meet you.