Description:
- Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
- Preparing ingredients and handling baking and other kitchen equipment.
- Checking the quality of raw materials and weighing ingredients
- Creating pastries, baked goods, and confections, by following a set recipe.
- kneading, maturing, cutting, moulding, mixing, and shaping dough and pastry goods.
- Preparing pastry fillings
- Developing new recipes for seasonal menus.
- Decorating pastries and desserts to ensure beautiful and tasteful presentation.
- Meeting with customers to discuss details and planning custom-made desserts and pastries for special occasions, such as weddings.
- Monitoring the stock of baking ingredients.
- Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
- Ensuring their section of the kitchen adheres to safety and health regulations.
- Supervising and training staff members, when needed.
- Check the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations.
- Monitoring oven temperatures and product appearance to determine baking times
- Coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls, and pastry products.
- Glazing buns and pastries, and decorating cakes with cream and icing
- Operating machines which roll and mould dough and cut biscuits.
- Emptying, cleaning, and greasing baking trays, tins, and other cooking equipment
25 Mar 2025;
from:
uworkin.com