Pastry Chef

Responsibilities:

Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.

Preparing ingredients and handling baking and other kitchen equipment.

Creating pastries baked goods and confections by following a set recipe.

Developing new recipes for seasonal menus.

Decorating pastries and desserts to ensure beautiful and tasteful presentation.

Meeting with customers to discuss details and planning of custommade desserts and pastries for special occasions such as weddings.

Monitoring the stock of baking ingredients.

Ordering new supplies ingredients and equipment for the pastry section when needed and within budget.

Ensuring their section of the kitchen adheres to safety and health regulations.

Supervising and training staff members when needed.

Pastry Chef Requirements:

Postsecondary training at a culinary institution.

Certificate in culinary arts pastrymaking baking or relevant field.

1 year experience working within the food industry as a Pastry Chef Baker or relevant role.

Working knowledge of baking techniques and the pastrymaking process.

Creative ability with artistic skill in decorating cakes and other desserts.

Keen attention to detail.

Indepth knowledge of sanitation principles food preparation and nutrition.

Flexible working hours including weekends and evenings when necessary.

Capable of working in a fastpaced production environment.

Remote Work :

No