Pastry Chef

Relevant Qualifications

• A minimum of a Diploma in Food Production
  
• Diploma/certificate in pastry production preferred.
  
• A grasp of profit margins
  
• Possess current food handler’s certificate.
  
• 2+years’ experience in pastry production and hospitality arena or 2+ year working experience commercial food preparation background.
  
• Well-versed in preparing food items consistently while adhering to recipe standards
  
• Track record of working efficiently in a fast-paced environment.
  
• Self-motivated and takes own initiative.
  
•  Excellent communication skills.
  

Relevant Qualifications

• A minimum of a Diploma in Food Production
  
• Diploma/certificate in pastry production preferred.
  
• A grasp of profit margins
  
• Possess current food handler’s certificate.
  
• 2+years’ experience in pastry production and hospitality arena or 2+ year working experience commercial food preparation background.
  
• Well-versed in preparing food items consistently while adhering to recipe standards
  
• Track record of working efficiently in a fast-paced environment.
  
• Self-motivated and takes own initiative.
  
•  Excellent communication skills.
  

• Responsible for the creation of dessert menus to maximise profits and minimise loss.
  
• Monitors customer satisfaction.
  
• Create and prepare desserts in accordance with the existent menus;
  
• Develop new ideas for the menus
  
• Decorate cakes and baked goods according to requirements;
  
• Plate desserts for serving;
  
• Create cheese plateaus to complement a meal;
  
• Creates baked goods for specific diets (gluten free, sugar free, diabetes-friendly, etc.);
  
• Inspect the quality of the ingredients and measure them for specific recipes;
  
• Ensure that the kitchen equipment is in good conditions and meets all requirements;
  
• Organises and conducts tasting sessions for the waiting staff and for potential clients when the situation requires it;
  
• Cleans the equipment and utensils and maintains the kitchen is clean and in good order for proper functioning.
  
• Creation of recipes and the preparation of advanced items
  
• Efficiency and production of consistent, quality pastries.
  
• Maintaining or raising the profit margins on pastry items
  
• Estimate food consumption and requisition for production items
  
• Standardise production recipes to ensure consistent quality
  
• Establish presentation technique and quality standards
  
• Assess quality control and adhere to hotels service standards.