Pastry Chef Duties and Responsibilities:

  1. Assist with theĀ day-to-day operations of the pastry and bakery section of the kitchen.
  2. Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
  3. Able to produce all baked goods including but not limited to breads and rolls, muffins, danish, croissants and doughnuts etc.
  4. Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
  5. Create new and exciting desserts to engage the interest of customers
  6. Ensure excellent quality throughout the dessert offerings.
  7. Follows proper handling and right temperature of all food products.
  8. Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
  9. Checks the quality of raw and cooked food products to ensure that standards are met.
  10. Assists in determining how food should be presented and creates decorative food displays.
  11. Check quality of material and condition of equipment and devices used for cooking.
  12. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
  13. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
  14. Able to recognize superior quality products, presentations and flavors.
  15. Maintains cleanliness and organization in all work areas.

Prerequisites:

  • Good knowledge of different types of pastry, dessert, cake decorating.
  • Posses professional disposition with good communication and interpersonal skills.
  • Ability to work a variety of shifts including weekends, days, afternoons and evenings.
  • Positive attitude and Good communication skills.

Education:

High school diploma or 3 years experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Experience:

Minimum of 2 years of experience in pastry cooking or Pastry Chef experience with high volume food production.