Pastry Chef

Qualifications:

·         Diploma or degree in Culinary Arts, Baking and Pastry Arts, or a related field.

·         Professional training or certifications in pastry, bakery production, or food safety are a plus.

·         Previous work experience in a hotel, resort, restaurant, bakery, or comparable food service operation.

·         Demonstrated knowledge of pastry production, bakery operations, dessert presentation, and production planning.

·         Previous supervisory or leadership experience is preferred.

Technical Competencies

·         Knowledge of classical and contemporary pastry and baking techniques.

·         Proficiency in cake preparation, bread production, dessert plating, chocolate work, and buffet dessert presentation.

·         Understanding of standardized recipes, food costing, inventory control, and production forecasting.

·         Knowledge of food safety, sanitation, allergen control, and proper food storage.

Ability to operate pastry and bakery equipment safely and efficiently