Pastry Chef

Responsibilities:

Production & Baking: Prepare cakes, cookies, pies, artisan breads, pastries, and plated desserts using traditional and modern recipes. Decoration & Presentation: Decorate items with icings, glazes, toppings, and custom artistic showpieces. Menu Development: Create new seasonal menus, unique dessert concepts, and custom client orders for special events. Inventory & Budgeting: Monitor stock levels for baking ingredients, place orders within budget, and track food costs. Kitchen Safety & Hygiene: Maintain clean workspaces, inspect equipment, and ensure strict compliance with health and safety standards. Staff Leadership: Train, guide, and supervise junior pastry cooks, bakers, and kitchen assistants.

Requirements:

Minimum qualification of SSCE 2 years of previous experience in a similar role

Remuneration: NGN 70,000