The Pastry Chef-de-Partie will be responsible of ensuring preparation of quality desserts and confectionaries that are well presented as per the required standards.
Responsibilities for the Pastry Chef Job
Pastry kitchen management
Ensure hygiene standards are maintained at the pastry and the entire kitchen
Controlling of equipment usage to prevent damages
Analyse pastry recipes and assign prices to the menu items
Assist in the mis-en-place of the all confectionaries
Ensure that health and safety standards are adhered to and staff are equipped with the right protective gear always.
Pastry Production Quality
Production of a wide variety of quality pastries and ensuring innovative ways of presentation always
Take note of consumer pastry trends to minimize wastage and increase productivity within the section
Ensure provision of exemplary quality throughout the dessert offerings
Stock level Management
Frequently check stock of consumables to avoid expiries
Regularly make requisitions and give recommendations
Ensure that all stock is well stored and maintained.
People Management
Assist in the training and development of junior pastry chefs, cooks and interns
Perform other requisite duties as directed by the Executive chef.
Qualifications for the Pastry Chef Job
Diploma or Advanced certificate in Food Production from reputable college or university
Certificate in Confectionary /Pastry makingA minimum of two years’ practical experience in a busy pastry kitchen
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