Pastry Chef

A Pastry Chef at a commissary is responsible for the large-scale production of baked goods and desserts for multiple locations, including preparing ingredients, executing recipes, decorating pastries, and managing inventory and supplies for the pastry department. They must also ensure high-quality standards, maintain a clean and safe work environment, train junior staff, and contribute to menu development for various outlets.

Key Responsibilities

• Production & Execution:

• Prepare and bake a wide variety of items, such as cakes, cookies, pies, and bread, using both traditional and modern recipes.

• Follow strict quality, presentation, and food safety standards for all products.

• Inventory & Procurement:

• Monitor and manage stocks of ingredients like flour, sugar, and other baking supplies.

• Place orders for new ingredients, supplies, and equipment within budget.

• Menu & Creativity:

• Develop new, exciting, and seasonal dessert recipes and menus to keep offerings fresh.

• Collaborate with the Executive Chef on menu planning and overall department goals.

• Staff & Team Leadership:

• Guide, motivate, and train pastry assistants and other junior staff members.

• Ensure a positive and collaborative work environment within the pastry department.

• Hygiene & Safety:

• Maintain a high standard of cleanliness and orderliness at the workstation.

• Adhere to strict food safety, health, and sanitation regulations.

• Quality Control:

• Conduct regular tastings and evaluations to ensure consistency in taste, texture, and appearance.

• Ensure all products meet the standards of taste, texture, appearance, and portion size.

• Equipment & Maintenance:

• Check the quality and condition of baking equipment and devices.

• Report any defects in equipment or kitchen facilities to senior management.

Qualifications:

• Must possess at least a Bachelor's Degree in Food Science and/or a Graduate of Culinary Arts
• At least 3 years working experience in the preparation and designed of baked products
• Preferably with work experience in a commissary set-up
• With experience in Manpower handling
• Have a thorough knowledge of baking and presentations
• Passionate in Pastry Arts with proven ability to follow recipes and instructions accurately
• Computer literacy; working knowledge on quality systems and food safety is a must have
• Must be willing to work at Santolan, Pasig City