Description

Pastry Chef Duties and Responsibilities:

• 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, rolls, muffins, laminated Danish, laminated croissants, and doughnuts etc. 
• Able to develop, design, and create new ideas and items for the restaurant, Lodges, and Club Events. 
• Create new and exciting desserts to keep members engaged and interested. 
• Ensure excellent quality throughout the dessert offerings. 
• Follow proper handling and temperature control 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. 
• Check the quality of raw and cooked food products to ensure that standards are met. 
• Assist in determining how food should be presented and create decorative food displays. 
• Attend all scheduled employee meetings and come prepared with thoughtful and pertinent suggestions for improvement. 
• 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. 
• Maintains cleanliness and organization in all work areas. 
• Ensure compliance with food hygiene and Health and Safety standards. 

Requirements

Job Qualifications:

• Proven skill in baking, pastry preparation and decoration.
• Extensive knowledge of health and safety procedure for kitchens and food preparation areas.
• Excellent attention to detail.
• Excellent time management skills.
• Ability to work autonomously, but also with a team. 
• A food handlers certificate. 
• Ability to work some evenings a plus.