Pastry Chef

• Prepare and produce pastries, cakes, cookies, tarts, breads, chocolates, and other desserts according to established recipes and standards.
• Create and develop new pastry recipes, desserts, and seasonal menu items.
• Ensure all products meet the required standards for taste, texture, appearance, and presentation.
• Maintain consistency in portion sizes, quality, and product presentation.

• Organize and manage daily pastry production according to operational requirements.
• Prepare mise en place and ensure all ingredients and equipment are ready for production.
• Monitor baking times, temperatures, and production schedules.
• Ensure all pastry equipment, tools, and workstations are properly cleaned and maintained.

• Follow all food safety, sanitation, and hygiene regulations.
• Ensure proper food storage, labeling, rotation, and temperature control.
• Follow FIFO (First In, First Out) procedures to minimize waste and maintain ingredient freshness.
• Maintain a clean, organized, and hygienic pastry kitchen at all times.

• Proven experience in pastry production or a similar role.
• Knowledge of baking techniques, pastry preparation, and dessert presentation.
• Understanding of food safety, hygiene, and kitchen sanitation standards.
• Ability to work efficiently under pressure and meet production deadlines.
• Strong attention to detail, creativity, and organizational skills.
• Ability to work independently and as part of a team.

customer related experience an asset
Ability to work well under pressure in a fast paced environment
Excellent communication skills and a professional presentation
Ability to work cohesively with fellow colleagues as part of a team Your team and working environment: