Duties and responsibilities          

• Monitors customer satisfaction.
• Create and prepare desserts in accordance with the existent menus;
• Develop new ideas for the menus
• Decorate cakes and baked goods according to requirements;
• Plate desserts for serving;
• Create cheese plateaus to complement a meal;
• Creates baked goods for specific diets (gluten free, sugar free, diabetes-friendly, etc.);
• Inspect the quality of the ingredients and measure them for specific recipes;
• Ensure that the kitchen equipment is in good conditions and meets all requirements;
• Organizes and conducts tasting sessions for the waiting staff and for potential clients when the situation requires it;
• Cleans the equipment and utensils and maintains the kitchen is clean and in good order for proper functioning.
• Creation of recipes and the preparation of advanced items
• Efficiency and production of consistent, quality pastries.
• Maintaining or raising the profit margins on pastry items
• Estimate food consumption and requisition for production items
• Standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Assess quality control and adhere to hotels service standards.

Key Requirements Skills, experience and qualification

• A minimum of a Diploma in Food Production
• Diploma/certificate in pastry production preferred.
• A grasp of profit margins
• Possess current food handler’s certificate.
• 2+years’ experience in pastry production and hospitality arena or 2+ year working experience commercial food preparation background.
• Well-versed in preparing food items consistently while adhering to recipe standards
• Track record of working efficiently in a fast-paced environment.
• Self-motivated and takes own initiative.
• Excellent communication skills