Pastry Chef

A pastry chef creates, bakes, and decorates a variety of pastries, desserts, and other sweet goods, managing the pastry section of a kitchen, and overseeing ingredient ordering, recipe development, staff training, and adherence to hygiene standards. They are responsible for the quality, presentation, and timely production of all sweet items on a menu, requiring strong creativity, technical skill, and leadership abilities to ensure customer satisfaction. Key Responsibilities

• Creation & Production: Develop and produce a range of pastries, cakes, cookies, breads, and other confections using both classic and modern techniques.
• Recipe Development: Create new and seasonal dessert recipes to keep menus fresh and exciting, sometimes collaborating with head chefs to align with the overall menu concept.
• Decoration & Presentation: Decorate baked goods using various techniques, such as piping and glazing, to ensure visually appealing and high-quality presentations.
• Ingredient Management: Monitor inventory of baking ingredients, order new supplies and equipment, and ensure the sourcing of top-quality products within budget.
• Kitchen Management: Manage the pastry section of the kitchen, ensuring organization, cleanliness, and adherence to food safety and hygiene standards.
• Staff Training: Train and mentor junior chefs, bakers, and kitchen staff on pastry techniques and proper kitchen etiquette.
• Customer Interaction: Meet with customers for special occasions like weddings to discuss and plan custom-made desserts.

Job Types: Full-time, Permanent

Pay: Php14, Php16,000.00 per month

Benefits:

• Company Christmas gift
• Flexible schedule
• Flextime
• Opportunities for promotion
• Paid training
• Pay raise
• Staff meals provided

Work Location: In person