Responsibilities:
- Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
- Preparing ingredients and handling baking and other kitchen equipment.
- Developing new recipes for seasonal menus.
- Monitoring the stock of baking ingredients.
- Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
- Ensuring their section of the kitchen adheres to safety and health regulations.
- Supervising and training staff members, when needed.
Requirements:
- 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
- Working knowledge of baking techniques and the pastry-making process.
- Keen attention to detail.
- In-depth knowledge of sanitation principles, food preparation, and nutrition.
- Capable of working in a fast-paced, production environment.
- Able to work on weekend and public holiday.
