Pastry Chef: The ideal candidate needs to thoroughly enjoy making delectable cakes, breads and other treats, and aim rise the pastry standards.

Overview:

The Pastry Chef will be in charge of the baking aspect of all of the kitchens and restaurants within the group, as well as any pastry-based components to meals.
The Pastry Chef is responsible for keeping their teams well co-ordinated and organised when working with them and ensure that they remain inspired and motivated.
The Pastry Chef will work hand in hand with the relevant Restaurant’s Chef and Kitchen Managers to pair and prepare breads and desserts, order supplies and make sure that they’re well-stocked, as well as create recipes and change current recipes accordingly.
Enforcing the compliance of food safety standards, and maintaining records will be essential parts of fulfilling this role
Education and experience requirements:

The Pastry Chef needs to hold a relevant qualification and have 2 years’ experience

Duties and responsibilities:

The Pastry Chef will need to be creative and be in charge of creating new and innovative desserts and breads that will increase sales and customer traffic at the various restaurants and kitchen units.
Knowledge of the most suitable ingredients with a combination of the most cost-effective solutions will be essential to getting the job done successfully.
The Pastry Chef will need to have leadership skills as they will be in charge of the teams that they will have to coordinate and work with at the various restaurants and kitchen units. The Chef will also need to assign tasks and reach set goals and targets along with the relevant teams.
The Pastry Chef will also need to have a knack for hiring the right people and keep employees motivated in high pressure environments.
Hand-Eye co-ordination is essential - Pastry chefs work with knives, icing bags and other precision tools and need to have excellent technique when cutting and preparing food.
Strong senses of smell and taste are imperative. Delicious food will increase the number of guests, and pastry chefs are the last line of defense when it comes to making sure each food item is safe, prepared correctly and is tasty.
Time Management Skills are imperative to fulfilling this role as kitchens get busy quickly, and food can get ruined easily if time is not managed correctly. Great time management will help with the avoidance of burned or spoiled food, angry customers as well as unnecessary increases in wastage.
The Pastry Chef must understand the restaurant business. This means balancing expenses with profits, managing staff, minimizing waste, and more.