Detailed Responsibilities
Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools as intended, properly and safely.
Maintains high standards of sanitation and cleanliness throughout the pastry section at all times.
Requisitions all products and supplies needed for the pastry section.
Precisely follows all pastry recipes to ensure consistent high quality: measures ingredients using scales, measuring cups and spoons.
Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Ensures proper rotation and that all products are used by expiration date.
Checks productions schedules.
Establish priority items for the day.
Follows proper plate presentation and garnish set up for all dishes.
Perform other tasks as assigned by the head Chef.
CANDIDATE PROFILE
Qualification:
Minimum high school education
Culinary Arts Diploma/Certification
Experience:
At least 3 years of experience as a pastry cook in a retail, club, hotel, restaurant or institutional setting.
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