Job Description & Requirements
A Pastry Chef manages the production of pastries, cakes, and other baked goods, ensuring quality and presentation standards are met. They are involved in recipe development, inventory management, and potentially training junior staff, while adhering to food safety and hygiene regulations.
Here's a more detailed breakdown of the job description:
Key Responsibilities:
- Production:Preparing and baking a variety of pastries, desserts, and cakes, including breads and specialty items.
- Quality Control:Ensuring consistent quality, freshness, and appealing presentation of all baked goods.
- Recipe Development:Creating new recipes and adapting existing ones, potentially focusing on seasonal flavors or special requests.
- Inventory Management:Overseeing ingredient orders, managing stock levels, and maintaining a clean and organized workspace.
- Training and Supervision:Mentoring and guiding junior bakers or pastry assistants in their roles.
- Food Safety:Maintaining high standards of hygiene and safety in the kitchen, following established procedures.
- Menu Planning:Collaborating with the management team to plan menus and promotional items.
- Customer Interaction:In some cases, interacting with customers to discuss custom orders or special requests.
Skills and Qualifications:
- Baking Expertise: Proficiency in various baking techniques, pastry making, and cake decoration (e.g., fondant, buttercream, piping).
- Creativity and Artistic Flair: A keen eye for detail and the ability to create visually appealing desserts.
- Organizational Skills: Ability to manage multiple tasks, orders, and inventory effectively.
- Adaptability: Ability to work in a fast-paced environment and adapt to changing demands.
- Communication Skills: Effective communication with team members and potentially customers.
- Food Safety Knowledge: Understanding of food safety and hygiene regulations.
In the context of bakers, this role may also involve:
- Traditional Desserts: Incorporating knowledge and skills related to making traditional
- Cultural Sensitivity: Understanding and respecting cultural preferences and dietary needs of customers.
1.Daily reporting and tallying of outlet sales.
2. Able to create pastries, buns and cakes.
3. Experience in bakery.
4. Able to work in hot environment with ovens.
5. Daily ordering of raw materials.
6. Daily preparation of required sauces.
7. Daily baking of required pastries.
8. Able to comply with all food hygiene and safety requirements.
9. Come up with ideas or new menu items
All are Welcome
