Pastry Chef at Bridge Talent Management

Role Statement Purpose:

Responsible for the creation, decoration, and presentation of desserts such as cakes, pastries, and pies; ordering ingredients and supplies for the pastry to assist in the production of pastry and bakery products.

Key Responsibilities:

• Ensure pastries and bakeries are prepared in strict adherence and consistency with the set procedures, requirements, and high hygiene standards, and on time.
• Operate and manage the pastry section of a kitchen, working together with the other chefs.
• Prepare a variety of baked goods.
• Decorate and present pastries and baked goods in a tasteful and beautiful way.
• Monitor and order ingredients, supplies, and equipment.
• Meet with customers to discuss custom-made desserts or baked goods for special occasions.
• Ensure the bakery section of the kitchen adheres to health and safety regulations.
• Develop new seasonal recipes and menus and keep up with the latest trends.
• Attend daily shift briefings to kitchen colleagues.
• Promote Health and Safety always.
• Ensure proper hygiene in the pastry area.
• Complete all grooming, spot checks, and temperature control sheets as required.
• Minimize wastage/ spoilage and ensure portion is well followed.
• Complete assigned tasks in an efficient and timely manner.
• Strives to Improve Food Quality.
• Assign and follow–up tasks as dictated by business volumes and supervisors.
• Actively seek tools for self-growth and development.
• Performs any other reasonable duties as required by the department head and the management.

Requirements

• Knowledge of pastries and bakeries
• Have a strong working knowledge of buffet and a la carte
• At least 2 years experience in a similar role
• Food Hygiene and Safety trained
• Strong communication skills
• Enthusiastic and with an outgoing personality who is very guest-driven