Pastry Chef at Brites Management

DUTIES AND RESPONSIBILITIES

• Manage the pastry section, liaising with the executive and sous chefs to ensure a successful working environment.
• Creating new and exciting desserts to renew our menus and engage the interest of customers
• Ensure all pastries and desserts are prepared and presented to the highest standards of quality, consistency, and taste.
• Monitor stocks for baking ingredients and make appropriate orders within budget
• Ensure the bakery section of the kitchen adheres to health and safety regulations.
• Check quality of material and condition of equipment
• Identify staffing needs, help to recruit new personnel and train them
• Meet with customers to discuss custom made dessert or baked goods for Special occasions
• Work closely with kitchen staff to ensure smooth operations and effective communication.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Degree in hospitality or related course
• 5 years of experience, 2 years in leadership
• Creativity to design new and unique menu items to attract customers
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition