Log In
Sign Up
Main Responsibility
- As a Junior Pastry Chef, you are responsible for creating a variety of baked goods and desserts, ensuring quality, consistency, and innovation.
- Duties & Responsibilities
- Prepare and design a wide variety of high-quality pastries, desserts, and other baked goods for the restaurant menu.
- Develop new and exciting pastry and dessert options for seasonal menus and special events.
- Monitor food quality and presentation, ensuring consistency with the standards set by the Head Chef, and correcting any issues as needed.
- Assist in developing and testing new pastry and dessert menu items, considering seasonal ingredients, customer preferences, and trends.
- Work with the Head Chef on special menus for events, promotions, and seasonal changes.
- Follow and enforce FIFO (First-In-First-Out) procedures for food storage and rotation to ensure freshness and minimize waste.
- Conduct regular inventory checks and place orders for ingredients and tools as needed.
- Minimize kitchen waste and control food costs through effective portion control and reducing spoilage.
- Uphold all hotel and company rules, regulations, and policies, including health and safety standards.
Experience and skills:
- Minimum of 2-years’ experience as a dedicated pastry chef
- Excellent knowledge of food and beverage service standards.
- Exceptional knowledge of pastry techniques and dessert preparation.
- Inventory Management
- Interpersonal skills
- Ability to work under pressure
- Cost-control awareness
Creative and artistic skills, with a passion for developing unique pastries and desserts.
