The Pastry Chef is a Kitchen appointment and is responsible to the Catering Manager. S/he will work closely with the Kitchen Supervisors in the performance of his/her duties.
Main Responsibilities
Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
Preparing ingredients and handling baking and other kitchen equipment.
Creating pastries, baked goods, and confections, by following a set recipe.
Developing new recipes for seasonal menus.
Decorating pastries and desserts to ensure beautiful and tasteful presentation.
Meeting with the Catering Manager and supervisors to discuss details and planning of custom-made desserts and pastries for special school occasions.
Monitoring the stock of baking ingredients.
Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
Ensuring their section of the kitchen adheres to safety and health regulations.
Supervising and training staff members, when needed.
Pastry Chef Requirements:
Diploma/Certificate in food and beverage production
Working knowledge of baking techniques and the pastry-making process
At least three years’ experience in a high end catering establishment.
Good knowledge in the culinary arts in Health and Safety in the Kitchen, including hygiene and sanitization.
Valid Certificate of Good Conduct which should not be more than six months old
Valid Food Handler Certificate
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