Job Summary:

Coordinate daily bakery operations, inventory management, food supplies, and food waste control. Operate the pastry section of the kitchen while working closely with the Head Chef and Sous Chef. Responsible for planning production, developing seasonal offerings, maintaining par stocks of pastries and desserts with proper product rotation, and upholding the highest cleanliness and hygiene standards in the pastry and bakery section. Create high-quality pastry dishes according to standard recipes and presentations to maintain quality standards and product consistency.

Key Responsibilities:

● Oversee the preparation process, portioning, presentation, and quality of bakery products.

● Deliver bakery products in accordance with the company’s quality and cost requirements.

● Manage all day-to-day operations of the pastry and bakery section of the kitchen.

● Prepare a wide variety of goods such as cakes, cookies, pies, and bread, following both traditional and modern recipes.

● Produce all baked goods, including but not limited to artisan breads and rolls, muffins, laminated Danish pastries, laminated croissants, and doughnuts.

● Develop, design, and create new and exciting desserts to refresh menus and engage customer interest.

● Recognize superior quality products, presentations, and flavors, ensuring excellent quality throughout the dessert offerings.

● Follow proper handling procedures and maintain the correct temperatures for all food products.

● Decorate pastries and desserts using various types of icings and toppings, ensuring visually appealing food presentations.

● Coordinate the activities of cooks and workers involved in food preparation.

● Verify the quality of raw and cooked food products to ensure compliance with standards.

● Assist in determining food presentation methods and create decorative food displays.

● Monitor stock levels of baking ingredients such as flour and sugar, placing orders as needed within budget constraints.

● Assess the quality of materials and the condition of equipment and devices used for cooking.

● Operate and maintain all department equipment, reporting any problems and maintenance issues, safety hazards, or unsafe practices and procedures to the supervisor immediately.

● Attend all scheduled employee meetings and contribute suggestions for improvement.

● Maintain a positive attitude and the ability to work with a diverse range of people, cooperating with co-workers efficiently and effectively.

● Foster and build mutual trust, respect, and cooperation among team members, serving as a role model to demonstrate appropriate behaviors.

● Guide and motivate pastry assistants and bakers to improve efficiency.

● Maintain cleanliness and organization in all work areas.

● Ensure compliance with food safety and hygiene regulations at all times.

● Perform any other ad-hoc duties as assigned by the superior.

Possess 3 - 5 years of experience in pastry