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Salary: Agreement
Work form: Full time
Posting Date: 09/11/2023
Deadline: 09/12/2023

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Job Description
Collaborate with the head chef or executive chef to plan, develop, and create a diverse menu of pastries, desserts, and baked goods.
Prepare and bake a wide range of pastries, cakes, bread, and desserts, including specialty items like croissants, macarons, tarts, and chocolates.
Decorate and present pastries and desserts with creative and visually appealing designs, using techniques such as glazing, fondant, piping, and chocolate work.
Maintain high standards for taste, texture, and presentation of all pastries and desserts. Ensure that each dessert adheres to the restaurant's specifications.
Oversee the organization and cleanliness of the pastry section of the kitchen. Coordinate with other kitchen staff to ensure the efficient operation of the entire kitchen.
Monitor and manage inventory for ingredients and supplies specific to pastry and dessert preparation. Place orders as needed and report inventory levels to the sous chef or head chef.
Adhere to health and safety regulations, including food safety and hygiene standards. Maintain cleanliness in the pastry section and ensure a sanitary kitchen environment.
Contribute to the development of new pastries and desserts, suggesting menu improvements, and seasonal changes. Showcase creativity and innovation in dessert presentation and preparation.
Manage the timing of pastry preparation to ensure that pastries and desserts are ready for service in a timely manner. Coordinate with other kitchen sections to ensure dessert components are ready for plating.
Address any issues or challenges that may arise during service, such as unexpected shortages or changes to menu items.
A minimum of 3 year(s) of working experience is required.
Candidates must be at least a high school graduate.
Male applicants are preferred for this role.
Must have a hotel and fine dining experience.
Holds a degree or diploma in pastry arts or a related culinary field from a reputable culinary school.
Must have several years of experience in a professional kitchen, with a strong background in pastry and dessert preparation. Prior experience as a Pastry Cook or Chef de Partie in the pastry section is preferred.
Should have strong baking and pastry skills, proficiency in creating a variety of desserts, and knowledge of different pastry techniques.
Has the ability to develop and create new dessert recipes and bring innovative ideas to the pastry section is valuable.
With strong attention to detail is for achieving consistent taste and presentation in pastries and desserts.
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Placement Fee
Please be reminded that as per POEA regulations, the placement fee is up to a maximum of one (1) month's salary.
For manpower pooling only. No fees in any form and/or purpose will be collected from the applicants. Beware of illegal recruiters and human traffickers.

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