Assistant Pastry Chef

Job Summary

The Assistant Pastry Chef supports the Pastry Chef de Partie in the preparation and production of high-quality pastries, desserts, breads, cakes, and other baked goods for the Country Club's restaurants, cafés, banquets, and special events. The role ensures consistency in product quality, maintains food safety standards, and contributes to the efficient operation of the pastry kitchen.

Key Responsibilities

• Assist in the preparation and production of pastries, cakes, breads, desserts, cookies, and other baked goods according to standard recipes.
• Prepare ingredients by measuring, mixing, weighing, and portioning accurately.
• Support the production of pastry items for daily restaurant operations, banquets, buffets, and special events.
• Decorate and finish cakes, pastries, and desserts under the guidance of the Pastry Chef de Partie.
• Ensure consistency in product quality, taste, texture, and presentation.
• Maintain cleanliness and organization of the pastry kitchen, equipment, utensils, and workstations.
• Properly store ingredients and finished products following food safety standards and the First-In, First-Out (FIFO) inventory method.
• Monitor inventory of pastry ingredients and report shortages or damaged supplies to the immediate supervisor.
• Assist in receiving and organizing deliveries of bakery and pastry supplies.
• Follow all food safety, sanitation, and HACCP standards.
• Collaborate with the bakery and kitchen teams to ensure timely production and service.
• Perform other duties assigned by the Pastry Chef de Partie, Sous Chef, or Executive Chef.

Qualifications

• Graduate of Culinary Arts, Baking and Pastry, Hotel and Restaurant Management, or a related vocational course. TESDA certification in Bread and Pastry Production is an advantage.
• At least 1 year of experience in pastry, bakery, or dessert production in a hotel, resort, country club, restaurant, bakery, or similar establishment. Fresh graduates with relevant culinary training may also be considered.
• Basic knowledge of pastry preparation, baking techniques, cake decoration, and dessert production.
• Familiarity with commercial kitchen equipment and bakery tools.
• Knowledge of food safety, sanitation, and HACCP standards.
• Strong attention to detail and commitment to quality.
• Ability to work efficiently in a fast-paced kitchen environment.
• Physically fit and able to stand for extended periods and lift baking ingredients and equipment.
• Willing to work on shifting schedules, weekends, holidays, and extended hours during events.
• Honest, dependable, and a team player.

Benefits:

• Opportunities for promotion
• Paid training

Work Location: In person