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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.
Inherent Requirements:
•Matric Certificate
•Diploma or certification in Pastry Arts, Culinary Arts, or a related field
