Head pastry chef (french pastry specialty)

• 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.
  
• Creating pastries, baked goods, and confections, by following a set recipe.
  
• Developing new recipes for seasonal menus.
  
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
  
• Meeting with customers to discuss details and planning of 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.
  

Requirements

• High school diploma.
  
• Post-secondary training at a culinary institution.
  
• Certificate in culinary arts, pastry-making, baking, or relevant field.
  
• 2 or more years experience working within the food industry as a Pastry Chef, Baker, or relevant role.
  
• Working knowledge of baking techniques and the pastry-making process.
  
• Creative ability with artistic skill in decorating cakes and other desserts.
  
• Keen attention to detail.
  
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
  
• Flexible working hours, including weekends and evenings, when necessary.
  
• Capable of working in a fast-paced, production environment.
  

Benefits