Pastry Chef

Location: Djibouti
Industry: Hospitality
Duties and Responsibilities
Planning and execution of the dessert menu
Supervision of assistant chefs and cooks
Testing and tasting of recipes and experimentation with new flavors
Measurement and mixing of ingredients
Development of new designs and recipes an creation of signature desserts
Ordering of supplies and equipment and setting time cycles for products
Ensure that proper par stocks of all food items are maintained.
Training and mentoring of staff
Setting and working within a budget
Coordination with the executive chef on complementary flavors
Following the latest trends in culinary arts and artistically creating showpieces or centerpieces
Sound knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
Qualification and Experience
Be holders of a Diploma/Certificate in bakery / pastry from an internationally recognized hotel training institution.
Have at least 2 years’ experience in a similar position, specializing in making cakes, bread and general baking.
Organized and able to work with minimal supervision.
Ability to work on tight production schedules and set quotas for number of items to be produced on a daily basis.