Pastry Chef

Detailed Responsibilities

• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools as intended, properly and safely.
• Maintains high standards of sanitation and cleanliness throughout the pastry section at all times.
• Requisitions all products and supplies needed for the pastry section.
• Precisely follows all pastry recipes to ensure consistent high quality: measures ingredients using scales, measuring cups and spoons.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Ensures proper rotation and that all products are used by expiration date.
• Checks productions schedules.
• Establish priority items for the day.
• Follows proper plate presentation and garnish set up for all dishes.
• Perform other tasks as assigned by the head Chef.

CANDIDATE PROFILE

Qualification:

• Minimum high school education
• Culinary Arts Diploma/Certification

Experience:                    

• At least 3 years of experience as a pastry cook in a retail, club, hotel, restaurant or institutional setting.