Assistant Pastry Chef

Job Summary

The Assistant Pastry Chef assists in the preparation, production, baking, and presentation of pastry and bakery products while maintaining the required standards of quality, consistency, cleanliness, food safety, and proper production procedures.

Duties and Responsibilities

• Assist in the preparation and production of various pastry and bakery products.
• Prepare and produce different types of bread and buns, including hamburger buns, hotdog buns, sandwich buns, dinner rolls, and other related products.
• Accurately measure and prepare ingredients according to approved recipes and production standards.
• Perform proper mixing, kneading, fermentation, proofing, shaping, baking, cooling, and storage of bread and pastry products.
• Ensure consistency in the size, weight, texture, taste, color, and appearance of finished products.
• Monitor dough preparation, proofing time, oven temperature, and baking time to achieve consistent product quality.
• Assist in planning and completing daily production based on restaurant requirements, orders, and par levels.
• Assist in recipe preparation, testing, and improvement as directed by the Pastry Chef or Head Chef.
• Monitor the availability, quality, and freshness of baking ingredients.
• Properly label, store, and rotate ingredients and finished products.
• Minimize food and production waste through proper handling and portion control.
• Maintain cleanliness and sanitation of the pastry/bakery area, equipment, tools, and storage areas.
• Properly operate and care for mixers, ovens, proofers, scales, and other bakery equipment.
• Follow food safety, sanitation, personal hygiene, and company standards at all times.
• Report ingredient shortages, equipment problems, and product quality concerns to the immediate supervisor.
• Assist in maintaining proper inventory and production records when required.
• Coordinate with other kitchen sections to ensure timely preparation and availability of bakery and pastry products.
• Assist the Pastry Chef or Head Chef in other kitchen and pastry-related duties as needed.
• Perform other related duties as may be assigned by management.

Qualifications

• At least 1–2 years of experience in pastry, bakery, or bread production, preferably in a hotel, resort, restaurant, or commercial bakery.
• Experience in preparing bread, buns, and other yeast-based products is highly preferred.
• Knowledgeable in dough preparation, fermentation, proofing, shaping, and baking techniques.
• Familiarity with commercial kitchen and bakery equipment.
• Knowledge of food safety, sanitation, and proper food handling practices.
• Good attention to detail and consistency in product quality.
• Physically fit and able to work in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Willing to work on shifting schedules, weekends, and holidays.

Pay: Php15,600.00 - Php17,000.00 per month

Benefits:

• On-site parking
• Staff meals provided

Work Location: In person