Pastry Chef

Requirements:

• Working experience as a pastry chef for at least 3-4 years
• Training in any approved pastry chef institution
• Ability to create new pastries, desserts, and breads that are both attractive and palatable
• Good knowledge of ingredients useful for pastry making
• Ability to direct and supervise other members of staff in the kitchen to ensure compliance with organization’s standards
• Ability to identify required skills and capabilities in prospective kitchen staff
• Good leadership skills, including good interaction with subordinates and superiors in the organization
• Good sense of judgment required for accurate task assignment to subordinates
• Ability to motivate subordinates, especially when they are under pressure

Main Duties: 

• Keep the kitchen organized and clean
• Supervise subordinates in the kitchen
• Prepare kitchen budgets and present them to the organization’s management for perusal and possible approval
• Order all supplies required in the kitchen for making pastries
• Know of new developments and emerging pastry making ideas to improve on the organization’s profit making
• Prepare menu items for dessert
• Prepare baked foods, such as bread, alongside pastries and desserts
• Research and also develop recipes
• Clean all utensils and equipment used for baking and making pastries in the kitchen
• Conduct and Organize tasting sessions for the potential customers and waiting staff any time there is such requirement
• Inculcate into kitchen staff members new standards imposed by the management
• Ensure all utensils and equipment utilized in the kitchen are in the best working conditions
• Decorate baked foods and cakes in accordance with the organization’s requirements
• Closely inspect the measure and quality of ingredients used for each preparation
• Liaise with ingredient suppliers and choose carefully the ingredients required for baking needs

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