Pastry Chef

Position Responsibilities:

  • Prepare and produce pastry, desserts and sweet related dishes for all event menus
  • Coordinate and discuss pastry development with Executive Chef
  • Lead, motivate and manage pasty team members, providing them with opportunities for training and development
  • Organize the activities of the team – providing guidance and support in their daily work
  • Maintain a high quality control standard at all times
  • Ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene
  • Ensure your work area is clean and tidy
  • Ensure all dishes are served at the correct portion size, quality and temperature
  • Take responsibility for the receipt and safe storage of deliveries, checking that goods are correct and of good quality and noting /resolving any discrepancies
  • Gather list of items required for production and hand it to Executive Sous Chef for ordering and purchasing
  • Attend and participate in all-office weekly meeting when event logistics and menus are discussed
  • Work at catering events if skills/talents are required
  • Reliable transportation


Skills & Experience:

  • Minimum 4 years of pastry experience
  • Catering/bulk pastry baking and assembly experience preferred
  • High-End pastry development skills
  • Teamwork mentality
  • High energy and personable personality


Description of Package:

  • Kitchen hours of operations: 6AM-2PM (Dependent upon Production Load)
  • Event hours dependent on calendar needs
  • Hourly wage will be discussed upon application approval