PASTRY CHEF

Responsibilities: Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment. Preparing ingredients and handling baking and other kitchen equipment. Developing new recipes for seasonal menus. Monitoring the stock of baking ingredients. Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget. Ensuring their section of the kitchen adheres to safety and health regulations. Supervising and training staff members, when needed. Requirements: 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. Keen attention to detail. In-depth knowledge of sanitation principles, food preparation, and nutrition. Capable of working in a fast-paced, production environment. Able to work on weekend and public holiday