Pastry Chef at Flexi-Personnel

Duties and Responsibilities

• Planning and execution of the dessert menu
• Supervision of assistant chefs and cooks
• Testing and tasting of recipes and experimentation with new flavors
• Measurement and mixing of ingredients
• Development of new designs and recipes an creation of signature desserts
• Ordering of supplies and equipment and setting time cycles for products
• Ensure that proper par stocks of all food items are maintained.
• Training and mentoring of staff
• Setting and working within a budget
• Coordination with the executive chef on complementary flavors
• Following the latest trends in culinary arts and artistically creating showpieces or centerpieces
• Sound knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.

Qualification and Experience

• Be holders of a Diploma/Certificate in bakery / pastry from an internationally recognized hotel training institution.
• Have at least 2 years’ experience in a similar position, specializing in making cakes, bread and general baking.
• Organized and able to work with minimal supervision.
• Ability to work on tight production schedules and set quotas for number of items to be produced on a daily basis.