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.