Summary of Objective

• As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef.
• A Pastry Chef will also be required to plan production and develop seasonal offerings. Responsible to create high quality pastry dishes with the standard receipes 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.

Job Functions and Responsibilities

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• 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.
• Work with the Executive chef to create new and exciting desserts to renew hotels menus and engage the interest of customers
• Ensure excellent quality throughout the dessert offerings.
• Follows proper handling and right temperature of all food products.

Requirements

• Candidates should possess an SSCE / GCE / NECO qualification with 2 – 10 years work experience.