Pastry Chef

**Responsibilities**:

- Operate and manage the pastry section of a kitchen, working together with the other chefs.
- Prepare a variety of baked goods.
- Decorate and present pastries and baked goods in a tasteful and beautiful way.
- Monitor and order ingredients, supplies and equipment.
- Meet with guests to discuss custom-made desserts or baked goods for special occasions.
- Ensure the bakery section of the kitchen adheres to health and safety regulations.
- Identify staffing needs, help to recruit new personnel and train them.
- Develop new seasonal recipes and menus and keep up with the latest trends.
- Create and prepare all pastry items as required by the business.
- Prepare, clean and organize ingredients for use in the kitchen.
- Plan the menu of desserts and pastry to complement savory items.
- Oversee a team of junior pastry cooks and other staff members as necessary.
- Maintain up to date knowledge about pastry arts and ingredients.
- Carry out administrative duties to maintain an efficient workspace.

**Job Requirements**:

- At least 4 years of working experience in similar capacity of a 5-star hotel/resort.
- Certificate, Diploma or Degree in Culinary Arts, Patisserie or equivalent.
- Strong knowledge in product preparation, baking techniques and nutritions.
- Sound knowledge of baking with ingredient limitations i.e. pastries that are gluten free, sugarless etc.
- Strong passion for the art of food design.
- Excellent organizational and time management skills.
- Great attention to detail and creativity.
- Great interpersonal and leadership skills.