Job Summary

Perform the duties of a Pastry Chef

  • Minimum Qualification: Vocational
  • Experience Level: Senior level
  • Experience Length: 5 years

Job Description/Requirements

Responsibilities:

  • Demonstrate strong technical skills including both savory cooking and pastries
  • A deep understanding of the science behind different techniques
  • Precise knife cuts
  • Occasionally teach corporate groups and represent the school on TV Programs.
  • Researches dessert recipe concepts.
  • Deliver organized lectures that begin and end on time.
  • Evaluate each student daily, giving constructive feedback and holding each student to an extremely high standard with specific instructions on how to improve their work; record grades daily.
  • Be positive, helpful and engaging with students.
  • Creates and develops new desserts for tasting.
  • Assists in the development and creation of menus to maintain or exceed established criteria, paying special attention to seasonal availability.
  • Provide sound and practical guidance on how to develop a career, and also how to build a business in the food & beverage industry
  • Ensures that all pastry ingredients needed are ordered to the correct quantities, quality and price, conduct regular stock checks
  • Ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
  • Stays appraise of industry and trade trends for the good of the establishment and the profession.
  • Ensures that food preparation equipment, cooking and serving utensils, and the kitchen work areas are orderly, clean and sanitary.
  • Reads and follows menus and recipes and computes basic mathematical calculations.
  • Ensure standard safety precautions to protect students.
  • Demonstrates courteous and cooperative behavior when interacting with students and staff manner that promotes a harmonious and effective workplace environment.
  • Utilizes proper FIFO rotation as well as dating and labeling of all production made.
  • Projects a clean, neat, and professional appearance.
  • Contributes to the efficiency and effectiveness of the unit & service to its customers by offering suggestions and directing or participating as an active member of a work team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.



Required Work Experience, Skills and Education:

  • 5 -10+ years of teaching and/or industry experience, with some supervisory responsibilities. FINE DINING skills required.
  • The knowledge to teach both cuisine/savory and pastry/baking courses is preferred
  • Professional training and/or familiarity with culinary schools preferred
  • Excellent communication skills both written and verbal; strong presentation and interpersonal skills
  • Team player looking to collaborate with other instructors and staff
  • Strong critical thinking and problem-solving skills
  • Working knowledge of Word and Excel

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