Pastry Chef

·        Manage overall pastry section including baking, cooking to ensure all food are in finest quality and presentable

·        Prepare all menu items following recipes and yield guides, according to departmental standards

·        Know of new developments and emerging pastry making ideas to improve on the organization’s profit making

·        Prepare kitchen budgets and present them to the organization’s management for perusal and possible approval

·        Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times

·        Liaise with ingredient suppliers and choose carefully the ingredients required for baking needs

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

·        Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely

Qualifications

• Direct experience in Pastry, Bakery or related field
• Strong working knowledge of baking techniques and pastry with creative mindset
• Certificate in culinary arts, pastry-making, baking, or relevant field.
• At least 5 years of working experience as a commercial chef
• Capable of working in a fast production environment