The Pastry Chef is a Kitchen appointment and is responsible to the Catering Manager.  S/he will work closely with the Kitchen Supervisors in the performance of his/her duties.

Main 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.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with the Catering Manager and supervisors to discuss details and planning of custom-made desserts and pastries for special school occasions.
• 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.

Pastry Chef Requirements:

• Diploma/Certificate in food and beverage production
• Working knowledge of baking techniques and the pastry-making process
• At least three years’ experience in a high end catering establishment.
• Good knowledge in the culinary arts in Health and Safety in the Kitchen, including hygiene and sanitization.
• Valid Certificate of Good Conduct which should not be more than six months old
• Valid Food Handler Certificate