Pastry Chef/Baker

Responsibilities:

• Prepare, bake, and decorate a wide variety of pastries, breads, cakes, and other dessert items.
• Ensure all products are consistently produced to the highest quality standards in flavor, texture, and appearance.
• Maintain an organized schedule for proofing, baking, and decorating to meet service deadlines.
• Collaborate with the Head Chef to develop new recipes and seasonal dessert menus.
• Experiment with unique flavor combinations and presentation styles to keep offerings fresh and innovative.
• Stay updated with emerging trends in pastry, baking, and dessert presentation.
• Work alongside the Head Chef to coordinate pastry/baking tasks with the overall kitchen operations.
• Coordinate with sous chefs, line cooks, and front-of-house staff to ensure timely and efficient service.
• Assist with the training and mentoring of junior pastry staff or interns.
• Conduct regular quality checks on ingredients, finished products, and plating presentations.
• Strictly adhere to recipes, production standards, and plating guidelines to ensure consistency.
• Manage inventory of bakery and pastry ingredients, ensuring adequate stock and timely reorder.
• Monitor and control wastage to optimize food costs, collaborating with the Head Chef on budgeting.
• Maintain accurate records of ingredient usage and production outputs.
• Comply with all relevant food health and safety regulations.
• Maintain a clean and organized workspace, including equipment and storage areas.
• Ensure proper handling, storage, and labeling of all food items, including allergen controls.
• Present pastries and desserts in an appealing, creative, and customer-focused manner.
• Work closely with service staff to promptly address any feedback or special requests.
• Participate in regular team meetings and training sessions.
• Suggest improvements in workflow, menu items, or service concepts.
• Keep abreast of new techniques, equipment, and industry trends.

Requirements:

• A diploma or degree in pastry arts, baking, culinary arts, or a related field is preferred.
• Minimum of 3 years experience as a Pastry Chef/Baker or in a similar role.
• Proven experience in high-volume pastry/bakery production is an advantage.
• In-depth knowledge of pastry, dessert, and baking techniques (e.g., lamination, chocolate tempering, sugar work, etc.).
• Strong understanding of flavor profiles, texture, and presentation.
• Ability to scale recipes accurately and manage production timelines.
• Excellent communication and interpersonal abilities to collaborate with the Head Chef and the culinary team.
• Strong problem-solving skills and the ability to adapt to a fast-paced environment.
• Exceptional attention to detail and organizational skills.
• Ability to stand for extended periods, and lift or move up to 50 lbs when necessary.
• Availability to work flexible shifts, including weekends and holidays, based on business needs.

Application Requirements

• Cover Letter: Highlight your interest in the position and what unique qualities you can bring to the team.
• Background Résumé: Provide detailed information on your educational background, relevant work experience, skills, and achievements in pastry or baking.
• Portfolio (Optional but Encouraged): Include images or descriptions of your best pastry/baking creations, if available.

Why Join Our Team

• Professional Growth: You’ll be working closely with our Head Chef, who is committed to ongoing training and development.
• Creative Environment: We encourage innovation, experimentation, and creativity in menu development.
• Competitive Compensation: We offer a competitive salary, benefits, and opportunities for advancement.