Responsible for planning, preparing, producing, and presenting pastries, desserts, cakes, breads, and other baked products while maintaining quality, food safety, hygiene, and kitchen operational standards.
Responsibilities
- Prepare and produce pastries, cakes, desserts, breads, cookies, pies, tarts, and other baked products
- Develop and execute pastry menus in consultation with the Executive Chef
- Prepare cakes, desserts, and pastries for daily service, special events, and catering functions
- Ensure consistency in taste, texture, portion sizes, and presentation
- Apply baking, decorating, glazing, and finishing techniques
- Develop new recipes and innovative pastry products
- Assist in developing pastry menus based on customer preferences, seasonal availability, and operational requirements
- Prepare ingredient requisitions based on production forecasts and approved menus
- Monitor ingredient usage to minimize wastage and control food costs
- Ensure proper portion control and adherence to standard recipes
- Monitor stock levels and communicate replenishment requirements
- Maintain product quality, freshness, taste, and presentation
- Inspect raw materials and ingredients for quality
- Prepare products according to approved recipes and specifications
- Monitor storage conditions and shelf life of pastry products
- Ensure compliance with food safety standards, HACCP principles, and company hygiene procedures
- Maintain cleanliness and organization of the pastry section, equipment, and workstations
- Ensure proper labelling, packaging, storage, and rotation of ingredients and finished products
- Prevent cross-contamination and maintain appropriate food handling practices
- Use kitchen equipment safely and maintain it in good working condition
Requirements
- Pastry and bakery production skills
- Cake preparation, dessert production, baking, and pastry decoration
- Knowledge of food safety standards and HACCP principles
- Knowledge of kitchen hygiene and food handling requirements
- Menu planning and recipe development skills
- Ingredient requisition, stock monitoring, portion control, and food cost control skills
- Ability to maintain product quality, freshness, taste, and presentation
- Ability to work in a high-volume food production environment
- Ability to maintain clean and organized workstations
Document Requirements
