Pastry Chef

Position objective

Directly responsible for all kitchen functions, creating menu, submitting technical sheets, preparation and maintenance of quality standards; sanitation and cleanliness; training of staff on methods of cooking, preparation, plate presentation, portion control. Contributes to the profitability of the restaurant and the company.

Key responsibilities:

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Create new and exciting desserts to renew our menus and engage the interest of customers.
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Guide and motivate pastry assistants and bakers to work more efficiently.
• Identify staffing needs and help recruit and train personnel.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Assist in the day-to-day operations of a bakery or pastry kitchen.
• Collaborate with the head baker on daily tasks and schedules and oversee other pastry chefs or kitchen staff in the absence of the head pastry chef.