The role holder is responsible for creating, preparing, and presenting a wide variety of high-quality pastries, desserts, and baked goods for the restaurant and hospital main kitchen.
Duties and Responsibilities
Menu Development: Collaborate with the head chef team to develop and update pastries menus that align with the restaurant’s requirements.
Recipe Creation and Execution: Create and execute recipes for pastries, desserts, cakes, breads, and other baked goods, ensuring consistency and quality.
Production and Presentation: Timely preparation, plating, and presentation of pastries and desserts that meet established standards.
Innovation and Creativity: Stay current with industry trends and techniques, experimenting with new flavors, ingredients, and presentations.
Customer Service; Ensure that all special requests from clients have been served accordingly, for optimum customer satisfaction.
Knowledge Requirement
Formal Culinary Training: Completion of a culinary arts program with a focus on pastry and baking.
Experience: Proven experience as a pastry chef or in a similar role, preferably in a high-volume or fine dining establishment for over 2 years.
Technical Skills: Strong understanding of pastry and baking techniques, including dough preparation, cake decorating, and chocolate work.
Creativity and Passion: Artistic flair and a passion for creating visually appealing and delicious desserts.
Organization and Time Management: Ability to prioritize tasks, manage time effectively, and work under pressure in a fast-paced environment.
Communication: Excellent communication and interpersonal skills.
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