Qualifications and Skills

• Proficiency in pastry arts with a strong ability to create a variety of pastries, bread, and desserts.
• Expertise in cake decorating with attention to intricate details and artistic presentation.
• Skill in chocolate tempering, able to produce high-quality confections and garnishes.
• Experience in bread baking, executing artisan techniques with precision.
• Proficiency in plating techniques, ensuring aesthetically pleasing and appetizing presentations.
• Knowledge of dough lamination processes to produce croissants, puff pastries, and danishes.
• Ability to develop menu items that are innovative and align with current culinary trends.
• Comprehensive understanding of food safety standards to maintain a clean and safe kitchen environment.

Roles and Responsibilities

• Design and execute a variety of pastry dishes with artistic presentation and high standards of quality.
• Collaborate with the team to develop innovative and appealing dessert menus.
• Maintain inventory of baking supplies, ensuring freshness and availability for production.
• Monitor and ensure the application of food safety and health regulations in all culinary processes.
• Provide training and guidance to junior kitchen staff, fostering an environment of learning and improvement.
• Work closely with the service team to ensure timely and precise delivery of pastry items.
• Manage operational efficiency by optimizing the use of resources and time management.
• Continuously explore culinary trends to introduce new techniques and flavors into the menu.