DUTIES AND RESPONSIBILITIES

Production & Preparation

• Prepare a wide variety of baked goods, including cakes, cookies, pies, breads, and plated desserts.
• Maintain consistency in taste, texture, and appearance across all pastry items.

Menu Development

• Create new, seasonal, and innovative dessert menus that align with the restaurant's concept.
• Test and refine recipes to ensure quality and feasibility for daily production.

Decoration & Presentation

• Apply advanced skills in glazing, piping, and chocolate work to produce visually appealing presentations.
• Plate desserts to a standard that reflects the establishment's brand and quality.

Inventory & Cost Management

• Monitor ingredient supplies and place timely orders to maintain production flow.
• Manage food costs, minimize waste, and ensure proper storage and rotation of ingredients.

Sanitation & Safety

• Ensure the kitchen adheres to all health and safety regulations.
• Maintain a clean, organized, and safe work environment at all times.

Leadership & Training

• Supervise, train, and mentor junior pastry staff or assistants.
• Foster a collaborative and professional team environment within the prep kitchen.

QUALIFICATIONS

• Proven experience as a Pastry Chef or in a similar role.
• Strong knowledge of baking techniques, ingredients, and equipment.
• Creativity and attention to detail in dessert design and presentation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Familiarity with food safety and sanitation standards.

Culinary or pastry certification preferred