Pastry Cook at Tangaza University College

DEPARTMENT: Cafeteria
REPORTS TO: Cafeteria Manager

POSITION SUMMARY

Responsible for Preparing, baking and serving nutritious, quality bakery and pastry products.

PRIMARY DUTIES AND RESPONSIBILITIES (Detailed JD will be given on appointment)

1. Prepare and bake pastries in accordance with set standard recipes.
2. To ensure bakery products and pastries are served and kept at the right temperature.
3. Ensure that stock rotation and FIFO strictly followed and adhered to.
4. Observe safety precautions when handling kitchen equipment.
5. Ensure that waste is kept at minimal levels by using creative culinary and bakery methods.
6.  To observe kitchen hygiene set standards during food preparation and follow HACCP.
7. To execute food control standard in dispensing the established food and pastries portion.
8. Preparation of all pastries and snack for functions, fresh fruit cuts, salads, desserts and tea snacks.
9. Perform and ensure opening and closing duties are done accordingly.
10. Provide guidance to interns and kitchen stewards.
11. Take kitchen responsibilities in the absence of the head chef
12. Perform any other duties assigned by the chef from time to time.

QUALIFICATIONS AND EXPERIENCE

1. Diploma in Food production and beverages or its’ equivalent
2. 3 years’ experience as a pastry cook preferably in an institution of higher learning
3. Food handling health certificate

SKILLS, ABILITIES AND COMPETENCIES

1. Knowledgeable of food safety regulations.
2. Ability to work in a fast paced environment and can multi task.
3. Attention to detail, creativity, passion and sense of business.
4. 4. Commitment to quality.