The Pastry chef is responsible for preparing, baking, and decorating a variety of pastries, desserts etc. They ensure the highest quality of products, maintain a clean and organized work environment, and develop innovative recipes to delight customers. A pastry chef may also manage a team of pastry assistants, handle inventory, and oversee kitchen operations related to pastry production.

Key Responsibilities:

Baking & Preparation:
o Prepare and bake a wide variety of pastries, desserts, breads, and other baked goods.
o Decorate and present pastries with precision, creativity, and attention to detail.
o Ensure recipes are followed accurately to maintain consistent quality.

Menu Development:
o Participate in creating new dessert and pastry recipes.
o Collaborate with the culinary team to develop seasonal or specialty menus.
3. Inventory & Supplies:
o Manage inventory for pastry ingredients and supplies.
o Monitor stock levels and place orders to ensure uninterrupted production.
o Minimize waste by efficiently utilizing ingredients.

4. Quality Control:
o Maintain high standards of food quality, taste, and presentation.
o Ensure all baked goods are consistent and meet company or client expectations.
5. Administrative Duties:
o Record recipes, production schedules, and costs.
o Plan production to meet anticipated customer demands.

Requirements:

o Proficiency in baking techniques and decoration methods.
o Creativity and innovation in developing new recipes.
o Strong organizational and time-management skills.
o Knowledge of food safety and sanitation standards.
o Ability to lead and inspire a team.

Please send your resume/CV