Job Description

Job Title: Pastry Chef Reports to: Executive Chef Job Summary: The Pastry Chef is responsible for the creation, production, and presentation of all pastries, desserts, and breads for the restaurant and banquet operations. They will ensure that all products meet the highest standards of quality, taste, and presentation. Key Responsibilities: Develop, create, and produce a variety of pastries, desserts, and breads, including cakes, cookies, pies, tarts, and breads. Ensure that all products meet the highest standards of quality, taste, and presentation. Oversee the production of pastries, desserts, and breads, including planning, scheduling, and assigning tasks to pastry team members. Maintain inventory of pastry ingredients and equipment. Train and mentor pastry team members. Comply with all food safety and sanitation regulations. Assist with banquet set-ups and break-downs. Collaborate with the executive chef and other culinary team members to develop new menu items. Qualifications: Minimum of 2 years of experience as a Pastry Chef in a high-volume restaurant or hotel. Strong pastry skills, including the ability to create intricate and visually appealing desserts. Excellent organizational and time management skills. Ability to work under pressure and meet deadlines. Strong leadership and communication skills. Food safety certification. Desired Skills: Experience with specialty pastries, such as macarons or soufflés. Certificate in culinary arts, pastry-making, baking or relevant field Experience with banquet and catering operations.