Chef, Pastry

Job Description

As a Chef, Pastry, you will be responsible for directing and participating in the preparation, seasoning, and cooking of a variety of dishes including salads, soups, fish, meats, vegetables, and desserts. You will additionally plan and price menu items, order supplies, and maintain records and accounts.

Job Duties and Responsibilities

• Develop and maintain creative and exciting menus, ensuring a diverse variety of dishes and maintaining seasonality.
• Prepare a wide variety of delicious, desserts, pastries and baked goods.
• Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
• Your expertise in preparing a variety of mouthwatering desserts and pastries, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers.
• As an ideal candidate, you should have a strong background in culinary arts and a genuine passion for creating sweet and delectable treats.
• Supervise and participate in the preparation, cooking, and presentation of dishes including pastries to ensure consistency and high quality.
• Maintain a high level of food safety and hygiene standards, adhering to relevant guidelines and regulations.
• Plan and price menu items, working within budgetary limitations and considering cost-effectiveness.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Order supplies and manage inventory, keeping stock levels accurate and minimizing waste.
• Train and mentor junior culinary and pastry team members, sharing your knowledge and expertise.
• Collaborate effectively with front-of-house staff and management to ensure a harmonious and efficient operation.
• Continuously strive to improve and enhance the guest dining experience through creativity, innovation, and attention to detail.
• Implement and maintain food portion control and presentation standards.
• Regularly review and update menu offerings, taking into account guest feedback, industry trends, and seasonal availability.
• Complete additional tasks or responsibilities as assigned.

Work Experience

• Manages the activities of service, support, or technician teams.
• Decisions are guided by policies, procedures, and local business plan.
• Receives guidance and oversight from higher-level manager.
• Has 4 to 5 years of work experience.
• Has 3 to 4 years of management experience.

Competencies

Education

• Associate's Degree or Bachelor's Degree in Culinary Arts or a related field is preferred.
• Equivalent combination of education and experience will be considered.

Certifications

• ServSafe Food Handler
• American Culinary Federation (ACF)
• Certified Executive Chef (CEC)
• Certified Sous Chef (CSC)
• Additional certifications may be required or preferred