Pastry Chef

The Pastry Chef is primarily responsible for the creation of a variety of cakes, cookies, pastries and pies, and the creation of other baked goods as well as overseeing the Pastry Department in the restaurant.

Job Summary:

Our client is currently seeking Pastry Chefs in the Port of Spain area:

The Pastry Chef is primarily responsible for the creation of a variety of cakes, cookies, pastries and pies, and the creation of other baked goods as well as overseeing the Pastry Department in the restaurant.

The Pastry Chef must also demonstrate strong leadership qualities with attention to detail in elevating and sustaining a competitive edge and is also accountable for the quality and consistency of all pastry products produced and served.

Job Requirements:

• Advanced Culinary Certificate or Degree, preferably in pastry arts.
• Over 2 years of experience in reputable culinary environments

Duties and Responsibilities:

The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary:

• Hands-On Quality Control: Actively oversees the production of all bakery items in the Pastry Department, ensuring that quality, presentation, and consistency meet the company's standards.
• Leadership: Serve as a manager and team leader for the Pastry Department, working closely with and maintaining good relationships with culinary team members and other departments.
• Industry Knowledge: Stay updated with the latest trends and advancements in the pastry and baking industry.
• Inventory Management: Track the stock of baking ingredients like flour and sugar, create lists for replenishment, and coordinate with the Pastry Chef or Inventory Coordinator to place orders as needed.
• Pastry Preparation: Prepare and bake a diverse range of fresh pastries, cakes, cookies, pies, and breads according to the production plan and restocking lists, adhering to established recipes.
• Menu Review: Review and adjust menu items as necessary to keep offerings fresh and aligned with customer preferences.
• Recipe Development: Contribute to creating and updating standardized recipes for menu items to ensure accuracy and consistency.
• Production Planning: Prepare the appropriate quantities of bakery and pastry items based on forecasts and ensure timely delivery to the designated areas for guest service.
• Task Delegation: Effectively assign tasks to optimize labour use, ensuring that daily production goals are met efficiently and in an organized manner.
• Communication: Report deviations from standards to the Executive Chef, Sous Chefs, Lead Cooks, Cooks, and utility staff, and ensure accurate information is passed on to the next shift.
• Equipment Maintenance: Ensure kitchen equipment is clean, operational, and report or prepare work orders for necessary repairs, while handling equipment safely.
• Sanitary Environment: Maintain a sanitary, clean, organized, and safe environment for both employees and guests at all times.
• Regulation Compliance: Enforce and adhere to health, safety, and sanitation regulations according to health department and risk management standards.

Other duties as assigned:

• Ability to be present at work for assigned schedules.
• Ability to handle multiple tasks and works well in environment with time constraints.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure and stand for long periods of time.
• Must have problem solving abilities, be self-motivated and organized.
• Working knowledge of baking with ingredient limitations/special dietary requirements (gluten-free, sugarless etc)
• Commitment to quality service, and food and beverage knowledge.