Pastry Chef

Share
Job description

Pastry Chef

Roles and Responsibilities

  • A pastry chef is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods.
  • 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 pastries especially for seasonal or holiday menus.
  • Decorating pastries and desserts to ensure beautiful and tasteful presentation.
  • 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.
  • Training staff members, when needed. High School Diploma or equivalent.
  • At least two years experience working within the food industry as a Pastry Chef, Baker, or relevant role.
  • Creative ability with artistic skill in decorating cakes and other desserts.
  • Working knowledge of baking techniques and the pastry-making process.

Skills: Attention to detail and in-depth knowledge of sanitation principles, food preparation, and nutrition.
Role: Pastry Chef

Industry Type: FMCG, Foods, Beverage

Functional Area: Hotels, Restaurants

Employment Type: Full Time, Permanent

Role Category: Food & Beverage

Education

UG :Graduation Not Required

Apply Now