Job Description

The CDP - Pastry is responsible for preparing, baking, and presenting high-quality pastries, desserts, and bakery items while ensuring consistency, taste, and presentation. The role involves assisting in menu development, maintaining hygiene and safety standards, and mentoring junior pastry chefs.

Pastry & Dessert Preparation:

• Prepare a variety of baked goods, pastries, cakes, chocolates, and desserts according to standardized recipes.
• Ensure consistency in taste, texture, and presentation of all pastry items.
• Experiment with new flavors, ingredients, and techniques to create innovative desserts.

Quality & Presentation:

• Maintain the highest quality standards in pastry production.
• Ensure all desserts and bakery items are visually appealing and aligned with the restaurant/hotel’s standards.

Kitchen Operations & Hygiene:

• Follow food safety and hygiene regulations (HACCP).
• Maintain cleanliness and organization in the pastry section.
• Ensure proper storage and labeling of ingredients to prevent food wastage.

Team Collaboration & Supervision:

• Assist in training and mentoring Commis and junior pastry chefs.
• Work closely with the Executive Pastry Chef and other kitchen staff to ensure smooth kitchen operations.
• Coordinate with other sections of the kitchen to manage orders effectively.

Inventory & Cost Control:

• Monitor stock levels and assist in ordering pastry supplies.
• Minimize wastage and control portion sizes to maintain food cost efficiency.

Skill set

• Ability to work in shifts
• Good knowledge of different types of pastry
• dessert
• cake decorating.
• Passion for delivering great food and service
• Presentation of food and beverages