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Pastry Chef

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Pastry Chef

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Title

Pastry Chef

Job Description

Post Body

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods. Your skill in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes.

The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations. They must adhere to health and safety standards to provide clients with the best possible serving.

The goal is to enhance customer satisfaction so that we can maintain and expand our clientele.

Pastry Chef

Responsibilities

  • Plan, implement and manage daily operations
  • Prepare menus
  • Suggest new menu items
  • Understand visitors' preferences and make suggestions based on findings
  • Prepare a wide variety of goods such as cakes, cookies, pies, bread
  • Decorate pastries using different icings, toppings so that they are appealing to the eye
  • Monitor supplies and ingredients necessary for daily operations
  • Check quality of material and condition of equipment
  • Train, guide and motivate pastry assistants
  • Identify staffing needs and help recruit and train personnel
  • Maintain a clean cooking station
  • Adhere to health and safety standards
  • Keep abreast with the latest food and industry trends

Pastry Chef

Requirements

  • High school diploma.
  • Post-secondary training at a culinary institution.
  • Certificate in culinary arts, pastry-making, baking, or relevant field.
  • 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
  • Working knowledge of baking techniques and the pastry-making process.
  • Creative ability with artistic skill in decorating cakes and other desserts.
  • Keen attention to detail.
  • In-depth knowledge of sanitation principles, food preparation, and nutrition.
  • Flexible working hours, including weekends and evenings, when necessary.
  • Capable of working in a fast-paced, production environment.
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