Pastry Chef

POSITION SUMMARY:
Prepare and present a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
RESPONSIBILITIES:
- Prepare and present baked pastries including the preparation of:
- Savoury products from chou short and puff
- Bake and fill a variety of sweet pate dishes
- Handling and storage of commodities
- Chou pastry dishes
- Baked pastries
- Gateau pithiviers
- Prepare and present yeast raised pastries including the preparation of:
- Croissants
- Brioche
- Savarins and babas
- Kuchen
- Danish pastries
- Prepare and present afternoon tea items including:
- Flans and pies
- Those suitable to be served for afternoon tea in a hotel
- Prepare and present desserts including:
- Specialty desserts
- Frozen desserts
- Hot desserts
- Cold desserts
- Prepare and present gateaux, tortes and cakes including:
- Finish and decorate them
- Traditional gateaux, torten and cakes
- Prepare a range of cheesecakes
- Design, prepare, cover and decorate cakes for festive occasions
- Prepare for service and serve them to guests
- Prepare marzipan work:
- Prepare a range of molded flowers and figures
- Manipulate marzipan to cover cakes
- Prepare modeling marzipan
- Prepare Petits Fours:
- Clean the kitchen and equipment.
- Complete the other tasks and jobs which assigned by the leader.
- Prepare a range of petits fours secs
- Work with Executive Chef in manpower planning and management needs.
- Maintain hygienic standards and practices.
- Prepare a range of petits fours glaces
- Maintain personal hygiene.
- Work with Executive Chef in the preparation and management of the Department’s budget.
- Maintain a hygienic kitchen.

ABILITIES / KEY COMPETENCIES / SKILLS:
- Problem solving, reasoning, motivating, organizational and training abilities.
- Alcohol awareness certification and / or food service permit or valid health / food handler card as required by local government agency.
- Good communication skills.
EDUCATION / CERTIFICATES / EXPERIENCE:
- Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.
- 5- year experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary / kitchen operations experience with specialized training in pastry.

- Salary: Negotiate
- Competitive Benefit

Cập nhật gần nhất lúc: 2024-08-29 08:00:03