Pastry Chef at Corporate Staffing

Responsibilities

• Prepare and bake pastries in accordance with set standard recipes
• He/she must create personalized desserts to end a meal, plate them accordingly for serving and create special drink suggestions to go along with the dessert.
• Recording Supply Use.
• He/she will be asked to keep track of what supplies the kitchen uses to aid in re-ordering supplies as necessary.
• Clean and prepare baking station.
• He/she will be responsible for his/her own station, ensuring that all items are appropriately cleaned and ready for use before and after each shift.
• Create baked goods for specific diets (gluten free, sugar free, diabetes-friendly, etc.)
• Inspect the quality of the ingredients and measure them for specific recipes;
• Ensure that the kitchen equipment is in good conditions and meets all requirements;
• Organize and conduct tasting sessions for the waiting staff and for potential clients when the situation requires it.
• Maintain Sanitation Standards. He/she will be responsible for ensuring that the kitchen meets sanitation standards as set by the Head Chef and local regulatory bodies.
• He/she will be in charge of the kitchen equipment provided for him/her including the oven.
• Observe safety precautions when handling kitchen equipment.
• Perform any other duties assigned by the chef from time to time

Qualifications & Experience

• Diploma in Food & Beverage Production or a formal training in culinary arts or related field
• At least 4-5 years’ experience in a professional kitchen.
• Ability to multitask and work efficiently under pressure.
• Awareness and understanding of culinary trends.
• Knowledge of health and safety regulations and food handling procedures.
• Strong desire to progress within the kitchen environment.
• Shows initiative and has a desire to learn and to share their own knowledge with co-workers.
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the required standards.
• Interpersonal skills to interact with a variety of other people, such as wait staff, dishwashers, management and sometimes customers.
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike.
• Ability to work in remote a area