Pastry CDP

Key Responsibilities:

• Pastry Production:
  • Prepare and execute a variety of pastry dishes, including cakes, pastries, cookies, tarts, and other desserts according to the restaurant's high standards.
  • Ensure all pastries are prepared in a timely and efficient manner, maintaining consistent quality and presentation.
  • Follow the recipe standards and specifications while also offering creativity and innovation in dish development.
• Team Leadership:
  • Lead and mentor junior pastry staff, guiding them through daily tasks, ensuring consistency in products, and promoting a collaborative environment.
  • Assign tasks to the pastry team, ensuring that all responsibilities are clearly understood and executed.
  • Train junior pastry chefs in pastry techniques, presentation, and kitchen procedures, fostering their professional growth.
• Menu Development:
  • Assist in the creation of new and seasonal dessert menus, offering suggestions for new recipes or twists on traditional items.
  • Collaborate with the Head Pastry Chef and culinary team to ensure the pastry menu aligns with the overall concept and vision of the restaurant.
  • Ensure all desserts and pastries are aligned with the restaurant’s style and guest expectations.
• Quality Control:
  • Maintain high standards of cleanliness and organization in the pastry section to ensure efficiency and safety.
  • Regularly check the quality of pastries and ingredients to ensure that they meet the restaurant’s quality standards.
  • Inspect pastry items during preparation and service to ensure consistency in size, presentation, and flavor.
• Inventory and Ordering:
  • Assist with the management of pastry section inventory, ensuring that all necessary ingredients are stocked and that waste is minimized.
  • Coordinate with the purchasing team to order supplies and ensure proper storage of pastry items and ingredients.
  • Keep track of ingredient stock levels and advise management when reordering is necessary to avoid shortages.
• Health and Safety Compliance:
  • Adhere to all food safety and sanitation regulations, including proper handling, storage, and disposal of ingredients.
  • Ensure that all equipment and tools in the pastry section are well-maintained and clean.
  • Follow strict hygiene standards to maintain a safe working environment for the team and guests.
• Communication:
  • Communicate effectively with other kitchen departments, including the line chefs and kitchen manager, to ensure smooth and coordinated service.
  • Report any issues related to pastry production, equipment, or staff to the Executive Pastry Chef or management.
  • Collaborate with the front-of-house team to ensure the timely and accurate delivery of pastry items to guests.

Qualifications:

• Experience:
  • Minimum of 1 years of experience working in a professional pastry kitchen or fine dining restaurant.
  • Proven expertise in pastry techniques and preparation, including knowledge of various pastry styles, decorating, and finishing.
  • Experience in leading or mentoring junior pastry staff is preferred.
• Skills and Knowledge:
  • Advanced knowledge of pastry techniques, ingredients, and presentation.
  • Strong attention to detail with the ability to produce high-quality, precise pastry dishes.
  • Ability to work in a high-paced, dynamic kitchen environment while maintaining high standards of consistency and excellence.
  • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
• Physical Requirements:
  • Ability to stand for long periods during a shift in a fast-paced kitchen environment.
  • Ability to lift up to 30 pounds (e.g., bags of flour, heavy trays, and equipment).
  • Physical endurance to handle the demands of working in a busy kitchen, including bending, reaching, and using hands for fine motor tasks.
  • Ability to work under pressure, maintain focus, and ensure high-quality execution during busy service periods.

Work Environment:

• The Pastry Chef de Partie will work in a high-energy, professional kitchen environment.
• The role requires adherence to health and safety regulations, ensuring cleanliness and safe operation of all kitchen equipment.
• Must be able to work flexible hours, including evenings, weekends, and holidays, based on the restaurant’s needs.