What are the responsibilities and job description for the FWC MIA - Pastry Chef position at DO & CO AG?
Job Description
Job title
Pastry Chef
Reports to
Executive Pastry Chef
Position Purpose:
Create high quality pastry items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Perform baking traditional confectionary and assist in production. Maintain highest cleanliness and hygiene standard in the pastry and bakery section.
Duties And Responsibilities
Example of Duties
Essential Functions
Average
Percent
of Tim e
70 % Assist in managing the daily preparation and production of all pastry food according to airline specification and DO & CO standards. Monitor wastage and complete assigned tasks within the given time in order to meet strict deadlines. Demonstrate creative baking techniques such as prepping, melting, measuring, tempering, baking, whipping, icing, layering, juicing and decorating.
15 % Review menu specifications and ensure all pastry team members are following the guidelines.
Maintain food cost levels through purchasing and wastage control. Motivate, train and develop team members’ skills and assist Pastry Sous Chef and Executive Pastry Chef as assigned.
10 % Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to their manager and the hygiene and food safety team
Supportive Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.
Positions directly reporting to this position:
Specific Knowledge, Skills, Abilities
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Vision Demands
Required
None
Under 1/3
1/3 to 2/3
Over 2/3
No special vision requirements
Physical Activities
Stand
X
Close vision (clear vision at 20 inches or less)
X
Walk
X
Distance vision (clear vision at 20 feet or more)
X
Sit
X
Color vision (ability to identify and distinguish colors)
X
Use hands to finder, handle, load, or feed
X
Peripheral vision
X
Reach with hands and arms
X
Depth perception
Climb or balance
X
Ability to adjust focus
Stoop, kneel, crouch, or crawl
X
Talk
X
Noise Level
Exposure
Hear
X
Very quiet
Taste
X
Quiet
Smell
X
Moderate
X
Weight and Force Demands
Up to 10 pounds
X
Loud
Up to 25 pounds
X
Very Loud
Up to 50 pounds
X
Up to 100 pounds
X
More than 100 pounds
X
Mental Functions
Compare
X
Analyze
X
Communicate
X
Copy
X
Coordinate
X
Instruct
X
Compute
X
Synthesize
X
Evaluate
X
Interpersonal Skills
X
Compile
X
Negotiate
X
Work Environment
Wet or humid conditions (non-weather)
X
Work near moving mechanical parts
X
Work in high, precarious places
X
Fumes or airborne particles
X
Toxic or caustic chemicals
X
Outdoor weather conditions
X
Extreme cold (non-weather)
X
Extreme heat (non-weather)
X
Risk of electrical shock
X
Work with explosives
X
Risk of radiation
X
Vibration
X
Acknowledgment
I have received, reviewed and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.
Job title
Pastry Chef
Reports to
Executive Pastry Chef
Position Purpose:
Create high quality pastry items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Perform baking traditional confectionary and assist in production. Maintain highest cleanliness and hygiene standard in the pastry and bakery section.
Duties And Responsibilities
Example of Duties
Essential Functions
Average
Percent
of Tim e
70 % Assist in managing the daily preparation and production of all pastry food according to airline specification and DO & CO standards. Monitor wastage and complete assigned tasks within the given time in order to meet strict deadlines. Demonstrate creative baking techniques such as prepping, melting, measuring, tempering, baking, whipping, icing, layering, juicing and decorating.
15 % Review menu specifications and ensure all pastry team members are following the guidelines.
Maintain food cost levels through purchasing and wastage control. Motivate, train and develop team members’ skills and assist Pastry Sous Chef and Executive Pastry Chef as assigned.
10 % Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to their manager and the hygiene and food safety team
Supportive Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.
- Ensure adequacy of supplies at the cooking stations
- Store ingredients and food items according to food safety standards and follow the guidance of the executive pastry chef and Pastry Sous Chef
- Help to maintain a climate of smooth and friendly cooperation
- Other duties as assigned.
Positions directly reporting to this position:
- Assistant Pastry Chef
- Pastry Cook and Helpers
- Pastry Mixer
Specific Knowledge, Skills, Abilities
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
- Proactivity and self-organization
- Capable to work independently as well as in a team environment
- Excellent planning and coordination skills
- Team leader qualities and outstanding communication skills
- Dedication and attention to detail with regards to customer service
- Solution seeker and effective decision maker
- Hands-on in order to make sure all flights kitchen ready times are completed
- The ability to manage quickly to overcome any deficiencies in the transportation department
- Proficient computer skills (Particularly Microsoft Word, Excel, Outlook, etc.)
- Flexibility (different shifts – day, night, weekends, holidays)
- Minimum of 3 year of experience in Pastry/ Bakery preferably with large production volume managing a team of at least 3 members.
- Full Knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times.
- Certificate in culinary arts, pastry-making, baking or relevant field
Vision Demands
Required
None
Under 1/3
1/3 to 2/3
Over 2/3
No special vision requirements
Physical Activities
Stand
X
Close vision (clear vision at 20 inches or less)
X
Walk
X
Distance vision (clear vision at 20 feet or more)
X
Sit
X
Color vision (ability to identify and distinguish colors)
X
Use hands to finder, handle, load, or feed
X
Peripheral vision
X
Reach with hands and arms
X
Depth perception
Climb or balance
X
Ability to adjust focus
Stoop, kneel, crouch, or crawl
X
Talk
X
Noise Level
Exposure
Hear
X
Very quiet
Taste
X
Quiet
Smell
X
Moderate
X
Weight and Force Demands
Up to 10 pounds
X
Loud
Up to 25 pounds
X
Very Loud
Up to 50 pounds
X
Up to 100 pounds
X
More than 100 pounds
X
Mental Functions
Compare
X
Analyze
X
Communicate
X
Copy
X
Coordinate
X
Instruct
X
Compute
X
Synthesize
X
Evaluate
X
Interpersonal Skills
X
Compile
X
Negotiate
X
Work Environment
Wet or humid conditions (non-weather)
X
Work near moving mechanical parts
X
Work in high, precarious places
X
Fumes or airborne particles
X
Toxic or caustic chemicals
X
Outdoor weather conditions
X
Extreme cold (non-weather)
X
Extreme heat (non-weather)
X
Risk of electrical shock
X
Work with explosives
X
Risk of radiation
X
Vibration
X
Acknowledgment
I have received, reviewed and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.