Pastry Chef

Job Position - CDP (Bakery & Pastry)

Category - F&B Production

Responsible To HOD

Salary - Upto 3 lakh/annum

Job Definition - Proven experience working as a pastry chef in a fast-paced kitchen environment
• Able to follow recipes and instructions accurately
• Good knowledge of pastry arts and ingredients
• Confident culinary techniques and skills
• Good sense of planning and preparation for the day ahead
• Diligent and meticulous in making and receiving orders
• Strong organizational and time management skills
• Punctual and discipline to ensure optimal work performance
• Physically able to stand for long hours every day in a hot kitchen

Duties and Responsibilities
• Create and prepare all pastry items as required by the business
• Prepare, clean and organize ingredients for use in the kitchen
• Come up with recipe ideas from scratch
• Plan the menu of desserts and pastry to complement savory items
• Ensure the kitchen is clean and sanitized at all times
• Oversee a team of junior pastry cooks and other staff members as necessary
• Maintain up to date knowledge about pastry arts and ingredients
• Carry out administrative duties to maintain an efficient workspace
• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
• Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
• Create new and exciting desserts to renew restaurant menus and engage the interest of customers
• Ensure excellent quality throughout the dessert offerings.
• Follows proper handling and right temperature of all food products.
• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
• Able to recognize superior quality products, presentations and flavors.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• Ensure compliance with food hygiene and Health and Safety standards.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.

In addition to the above-mentioned duties and job functions any other assignment given by the immediate superior or the management will have to be carried out