Pastry Chef

• Operate and manage the pastry section of a kitchen, working together with the other chefs
  
• 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 the menu and engage the interest of customers
  
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
  
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• Check quality of material and condition of equipment and devices used for cooking
  
• Maintain a clean and orderly cooking station and adhere to health and safety standards
  
• Ensure cleanliness and hygiene in the bakery premises.
  
• Maintain and control inventory of baked items.
  
• Replenish food items according to the customers demand and needs.
  
• Identify staffing needs, help to recruit new personnel and train them
  

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Requirements

Minimum of High School Diploma