Key Responsibilities
1. Pastry Preparation
Prepare cakes, pastries, breads, desserts, and bakery items according to recipes.
Assist in measuring, mixing, shaping, and decorating pastry products.
Ensure ingredients and pastry mise en place are prepared in advance of service.
2. Baking and Production
Produce high-quality baked goods while maintaining consistency in taste and appearance.
Operate baking and pastry equipment safely and efficiently.
Execute pastry production schedules as directed by the Pastry Chef.
3. Stock Management
Monitor pastry ingredient levels and assist with stock control.
Rotate ingredients correctly and ensure proper storage conditions.
Minimize waste through accurate production planning.
4. Hygiene and Safety
Adhere to HACCP, food safety, and sanitation procedures.
Maintain cleanliness of pastry stations, equipment, and storage areas.
Follow all health and safety regulations while handling food products.
5. Team Collaboration
Work alongside the Executive Pastry Chef and senior pastry staff.
Support team objectives and assist during high-volume production periods.
Demonstrate willingness to learn and develop pastry techniques.
6. Quality Control
Ensure pastry products meet company standards for quality, freshness, and presentation.
Conduct visual checks on finished products before service.
Report any equipment malfunctions or product quality issues.
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