Pastry Chef
Position Purpose:
Create high quality pastry items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Perform baking traditional confectionary and assist in production. Maintain highest cleanliness and hygiene standard in the pastry and bakery section.
Duties and responsibilities:
Example of Duties Essential Functions70 % Assist in managing the daily preparation and production of all pastry food according to airline specification and DO & CO standards. Monitor wastage and complete assigned tasks within the given time in order to meet strict deadlines. Demonstrate creative baking techniques such as prepping, melting, measuring, tempering, baking, whipping, icing, layering, juicing and decorating.15 % Review menu specifications and ensure all pastry team members are following the guidelines. Maintain food cost levels through purchasing and wastage control. Motivate, train and develop team members' skills and assist Pastry Sous Chef and Executive Pastry Chef as assigned.10 % Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to their manager and the hygiene and food safety team Supportive Functions Ensure adequacy of supplies at the cooking stations Store ingredients and food items according to food safety standards and follow the guidance of the executive pastry chef and Pastry Sous ChefHelp to maintain a climate of smooth and friendly cooperation Other duties as assigned. Organizational Relationships Assistant Pastry ChefPastry Cook and Helpers Pastry Mixer
Qualifications:- Specific Knowledge, Skills, Abilities
- Proactivity and self-organization
- Capable to work independently as well as in a team environment
- Excellent planning and coordination skills
- Team leader qualities and outstanding communication skills
- Dedication and attention to detail with regards to customer service
- Solution seeker and effective decision maker
- Hands-on in order to make sure all flights kitchen ready times are completed
- The ability to manage quickly to overcome any deficiencies in the transportation department
- Proficient computer skills (Particularly Microsoft Word, Excel, Outlook, etc.)Flexibility (different shifts – day, night, weekends, holidays)
Education & Experience:
Minimum of 3 year of experience in Pastry/ Bakery preferably with large production volume managing a team of at least 3 members.
Full Knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times.
Certificate in culinary arts, pastry-making, baking or relevant field
Acknowledgment
I have received, reviewed and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.
