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