Overview

Our Pastry Chef is a skilled culinary professional who specializes in creating a wide variety of delicious desserts, pastries, breads, and sweet goods.

They have expertise in baking techniques, recipe development, and pastry decoration.

This role will pay a salary of $65,000 to $80,000.

For FT roles : Benefits : Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

About the Venue

Brûlée Catering is a Philade lphia-based, full-service catering company that launched in 2003 and has become the region’s premier caterer, bringing a depth and breadth of experience to private events which no other Philadelphia brand can offer.

With serving over 3,000,000 guests since our inception, we are confident to call ourselves the authority in the Philadelphia catering scene.

Responsibilities

• Preparing a wide variety of goods : This includes cakes, cookies, pies, bread, and other delectable treats, following both traditional and modern recipes.
• Creating new and exciting desserts : Our Pastry Chef will contribute to menu innovation by developing fresh and enticing dessert options that engage customers.
• Decorating pastries : Using different icings, toppings, and artistic techniques to ensure visually appealing presentations.
• Maintaining equipment : Regularly inspecting and maintaining kitchen tools and appliances.
• Guiding and training staff : Sharing expertise with other team members.
• Ensuring compliance with sanitation and safety standards : Upholding health and safety protocols in the kitchen.
• Stocking checking and ordering ingredients
• Weighing and measuring ingredients
• Decorating pastries and other desserts using a variety of different sauces, toppings and other items
• Contributing ideas to the menu
• Keeping accurate records
• Recruiting, hiring and training Assistants or Junior Chefs
• Operating a variety of kitchen equipment
• Maintaining a clean and hygienic work environment

Qualifications

• 3-5 years of proven skill in baking, pastry preparation and decoration
• Extensive knowledge of health and safety procedures for kitchens and food preparation areas
• Excellent attention to detail
• Exceptional time management skills
• Ability to work autonomously, but also with a team
• A food hygiene certificate or any food handling or preparation qualification
• Ability to calculate costs and manage a budget
• Experience of working in a kitchen environment and baking commercially.
• Experience of working in kitchens where they will have had the opportunity to use a wide range of commercial cooking equipment.

Applicants who have completed apprenticeships will have gained experience in a kitchen environment.

• Prefer candidates to have attended culinary school and have completed courses such as Qualifications and Credit Framework (QCF) Diploma in Patisserie or a City and Guilds NVQ Diploma in Food Production and Cooking Pastry.
• Prefer candidates to have completed internships under experienced professionals and to have received on-the-job training in the techniques and methods used to create a selection of dishes and desserts.

Last updated : 2024-04-27