Job Brief:
A Pastry Chef will be required to plan production and develop seasonal offerings. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.
Pastry Chef Duties and responsibilities:
• Create new and exciting desserts to renew our menus and engage the interest of customers
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Identify staffing needs and help train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards
• Maintain inventory levels of food products, work records to show production, sanitation and
Cleanliness.
• Follow company and departmental policies and procedures.
• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
• Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
• Ensure excellent quality throughout the dessert offerings.
• Follows proper handling and right temperature of all food products.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures immediately.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.
• Develop seasonal and holiday menus and desserts
• Maintain and order food inventory, including fresh produce, dairy products, meats, and produce
Requirements and Skills:
• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations
• Solid understanding of pastry and baking tools, and equipment
• Excellent pastry and cake decorating skills
• Possess professional disposition with good communication and interpersonal skills.
• Ability to work a variety of shifts including weekends, days, afternoons and evenings.
• Positive attitude and Good communication skills.
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