Pastry Chef at Reeds Africa Consult

Responsibilities

• Menu Development: Create and update a diverse and imaginative dessert menu, featuring a range of flavors, textures, and presentations that align with the restaurant's theme and vision.
• Recipe Creation: Develop and refine original recipes for desserts, pastries, and baked goods, ensuring consistent taste and presentation.
• Ingredient Sourcing: Source and select high-quality ingredients, including seasonal fruits, chocolates, nuts, and dairy, to create outstanding pastry offerings.
• Baking and Preparation: Prepare and bake desserts, pastries, and bread items with precision and attention to detail, adhering to established standards and techniques.
• Plating and Presentation: Create visually stunning dessert presentations that reflect the sophistication and elegance of the fine dining experience.
• Quality Control: Ensure that all pastry items meet the restaurant's standards for taste, texture, and appearance before they are served to guests.
• Kitchen Collaboration: Coordinate with the culinary team to align dessert offerings with the overall menu and ensure seamless communication during service.
• Inventory Management: Monitor inventory levels of pastry ingredients, track usage, and coordinate restocking.
• Training and Leadership: Train and mentor junior pastry staff, fostering a culture of skill development and creativity.
• Health and Safety: Maintain a clean and organized pastry station, adhering to hygiene and sanitation standards.