The Pastry Chef is responsible for creating a variety of desserts, pastries, and other baked goods that delight customers and enhance the culinary offerings of the establishment. This role is crucial in maintaining high standards of quality and creativity in the pastry department.
- Design and create new dessert menus.
- Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
- Decorate pastries using different icings, toppings etc. to ensure beautiful and exciting presentation.
- Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
- Check quality of material and condition of equipment used for cooking.
- Guide and motivate pastry assistants to work more efficiently.
- Identify staffing needs and help recruit personnel when needed.
- Proven experience as Pastry Chef or relevant role in a restaurant or hotel setting.
- Great attention to detail with creativity in dessert presentation techniques.
- In-depth knowledge of sanitation principles, food preparation techniques, baking methods & nutrition guidelines
- Ability to work under pressure while maintaining high standards.
The performance evaluation focuses on customer satisfaction with pastry offerings through feedback scores; efficiency in production processes; innovation demonstrated by new menu items introduced each quarter; adherence to budgetary constraints without compromising quality standards
Customer Satisfaction
Achieve high ratings on customer feedback regarding taste & presentation.
Innovation
Introduce at least two new menu items per quarter.
Cost Management
Maintain ingredient costs within allocated budgets
Reports to
Executive Chef
Collaborates with
Kitchen Staff, Restaurant Manager
Leads
Pastry Assistants
- Ovens
- Mixers (stand mixers)
- Baking sheets/pans
Culinary degree or equivalent experience required; 3-5 years' experience working as a Pastry Chef preferred.
