Head Pastry Chef

3 days ago

Valencia City, Philippines The VITO Consulting Group Inc. Full time $40,000 - $60,000 per year

JOB RESPONSIBILITIES:

  • Manage the daily operations of the pastry commissary kitchen
  • Ensure the consistent production of high- quality pastries, desserts, and baked goods for distribution to various outlets or locations
  • Oversee the kitchen staff, maintain hygiene and safety standards, support menu development, and ensure efficient use of ingredients and labor
  • Stay current with all bakery and dessert trends in the industry and ensure they are reflected in final products
  • Implement and make sure that the set standards are being met consistently, regarding all finished products and buffet/outlet standards
  • Work closely with the Head of Purchasing and Cost Control to stay informed about any issues affecting kitchen production
  • Monitor the staff's attendance, ensuring that all section of the Pastry commissary kitchen is efficiently manned
  • Assist in creating systems and procedures to achieve an orderly and organized operation
  • Ensure that all his staff meets the required production output of the day
  • Implement and maintain orderly, organized and systematic operation of the Pastry/Bakery Section
  • Report any concerns regarding equipment and ensure that all requisitions for the section is done correctly, and by the set time, according to business needed before approving them
  • Report any Engineering issues and ensure that the correct paperwork are completely filled out
  • Ensure strict implementation of the Kitchen's opening and closing procedure
  • Identify training opportunities within the section to enhance and develop the culinary knowledge and skills of the team
  • Monitor inventory, assist with ordering, and ensure optimal use of raw materials to reduce waste
  • Ensure compliance with all health, hygiene, and food safety regulations
  • Maintain proper storage, labeling, and rotation of products according to FIFO standards

QUALIFICATIONS:

  • Formal culinary or pastry education preferred
  • Minimum 3 to 5 years of experience in a pastry kitchen, with at least 1 to 2 years in a managerial role
  • Strong knowledge of classic and modern pastry techniques, can work with Sugar, Breads and Chocolate showpieces
  • Experience in high-volume production or commissary kitchen settings is highly desirable
  • Excellent leadership, organizational skills and oral and written communication skills
  • Knowledge of food safety and HACCP standards
  • Computer Literate
  • Must be willing to work in Valencia, Bukidnon

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