Job Description

A pastry chef creates and prepares a variety of desserts, pastries, and baked goods, requiring a combination of culinary expertise, creativity, and artistic skill. Key responsibilities include developing recipes, designing menus, and decorating cakes and other confections. The role also involves managing inventory, ordering supplies, adhering to strict hygiene and safety standards, and potentially supervising other kitchen staff. Key responsibilities

Menu and recipe development:

Create and design a variety of pastries, desserts, and baked goods, sometimes creating new recipes or updating existing ones.

Food preparation and decoration:

Prepare, cook, and decorate items like cakes, cookies, pies, and chocolates to high standards of quality and presentation.

Inventory and supply management:

Monitor stock, order ingredients and supplies, and ensure all necessary equipment is available.

Sanitation and safety:

Follow all food health, safety, and hygiene regulations, including proper food labeling, dating, and temperature checks.

Kitchen operations:

Assist with the acceptance and storage of deliveries, maintain a clean and organized workspace, and potentially assist other kitchen sections when needed.

Team leadership (for senior roles):

Train and supervise junior staff, manage a kitchen station, and contribute to achieving overall kitchen objectives like food cost targets.
Essential skills and qualifications

Culinary skills:

Proficiency in a wide range of baking and pastry techniques, including working with chocolate, sugar, ice cream, and plated desserts.

Creativity and artistic ability:

The talent to create visually appealing and innovative desserts and cakes.

Attention to detail:

Precision is critical, especially with weighing ingredients and timing.

Knowledge of food safety:

A strong understanding of sanitation principles and regulations is mandatory.

Time management and pressure handling:

The ability to work efficiently in a fast-paced environment to meet deadlines.

Physical stamina:

The ability to stand for extended periods and lift objects up to 40 pounds.

Education and experience:

A high school diploma and/or formal training at a culinary institution is often required. Experience in a similar role is highly beneficial.
Job Types: Full-time, Permanent

Pay: ?40,000.00 - ?60,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person