Pastry Chef

Job Description: 
A Pastry Chef is responsible for preparing, cooking and serving pastries in a cafe, restaurant or other food service settings. Pastry Chefs create desserts, confectionery and other sweet dishes such as cakes and pies. They typically work in restaurants, although cafes, coffee shops, bakeries and other food retailers may have a Pastry Chef on their staff. Pastry Chefs prepare recipes according to the existing menu and come up with ideas for new products and testing recipes for making them. They use different techniques to bring variety to their menu. Pastry Chefs in large businesses may work with a team to prepare dishes in bulk, whereas smaller establishments typically have a single Pastry Chef working alongside other kitchen staff. 

Responsibilities: 

• Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Creating new and exciting desserts to renew our menus and engage the interest of customers
• Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc.
• Create new and exciting desserts to renew our menus and engage the interest of customers
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements: 

• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field

 Work schedule- shifts

• 5 days per week
• 9 hours per shift with a total of 1-hour break.

Remarks

When working in CY Public Holidays the payment per working day will be extra paid. Training will be provided

Monthly Salary         

• Accommodation is to be provided by the company covering all utility bills

 Other requirements

• From any European country                                                                                                                                                                 

All applications must include a personal CV and should be sent to: [email protected]

All CVs will be treated in strict confidence.