Duties and responsibilities

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes

• Create new and exciting desserts to renew our menus and engage the interest of customers

• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

• Check quality of material and condition of equipment and devices used for cooking

• Guide and motivate pastry assistants and bakers to work more efficiently

• Identify staffing needs and help recruit and train personnel

• Maintain a lean and orderly cooking station and adhere to health and safety standards

 

Qualifications

• Proven experience as Pastry Chef, baker or relevant role

• Great attention to detail and creativity

• Organizing and leadership skills

• Willingness to replenish professional knowledge. Up-to-date it with culinary trends and optimized techniques.

• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition

• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)

• Certificate in culinary arts, pastry-making, baking or relevant field

• Computer literacy and familiarity with restaurant management software, MS Office, POS

• Degree in Culinary & Pastry science or related certificate, food safety training will be considered a MUST

 

Working conditions

The Pastry Chef position requires a person to work in special working conditions.

 

Special working conditions cover a range of circumstances from regular evening and weekend work, shift work, working indoors or outdoors and working with challenging, timing schedules.

 

The Pastry Chef MUST create, fill-in and continually renew the week time-schedule of his team.

 

Collaborate with all other departments for the best results, in the best manner, in good professionalism and good faith.

 

Inform your team of all changes and ingredients of any/every plate-dessert etc. is in the menu of your creation.

 

The Pastry Chef is responsible for explaining, guiding and training his team on all aspects of their individual jobs and responsibilities.

 

The Pastry Chef is responsible for all final products/plates-desserts that are produced and come out from the kitchen’s doors and must always collaborate with the Executive Chef & the Restaurant manager at all times for optimum results.

 

Physical requirements

The Pastry Chef’s position is a mentally and physically demanding position. You will be required to stand for extended periods of time, maybe lift heavy objects, do repetitive tasks with few breaks, and be responsible for the entire pastry department of the kitchen’s equipment (good use according to safety and H.A.C.C.P. standards) and your team\s methods and operations during service and also guiding, directing your pastry team and preparing all schedules for the team.