Pastry Chef
2 weeks ago
**Key Responsibilities**:
- **Menu Development and Innovation**:
- Create and update dessert menus, incorporating seasonal ingredients and customer preferences.
- Develop and test new recipes for pastries, cakes, bread, and specialty desserts.
- Collaborate with the Head Chef to align pastry offerings with the restaurant’s theme and menu.
- **Production and Preparation**:
- Prepare and bake pastries, cakes, cookies, bread, and other baked goods to the highest quality.
- Maintain consistency in taste, texture, and presentation.
- Manage large-scale production for catering events or high-demand periods.
- **Inventory and Cost Management**:
- Monitor inventory levels for ingredients and order supplies as needed.
- Control costs by minimizing waste and ensuring proper portion sizes.
- Source high-quality ingredients while maintaining budget constraints.
- **Supervision and Training**:
- Supervise and train assistant pastry chefs and kitchen staff.
- Delegate tasks to ensure efficiency and maintain high standards during production.
- Conduct regular performance evaluations and provide feedback to team members.
- **Quality and Presentation Standards**:
- Ensure all baked goods meet established taste and aesthetic standards.
- Create visually appealing presentations for desserts and display items.
- Stay updated on pastry trends and techniques to incorporate into the menu.
- **Health and Safety Compliance**:
- Enforce hygiene and sanitation standards in the pastry kitchen.
- Ensure compliance with food safety regulations and handle inspections.
- Maintain and clean pastry tools, equipment, and workstations.
**Experience**:
- Same Position: 5 years (required)
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