Job Summary - The Pastry Chef creates pastry or dessert menus and oversees preparation of dishes. Works closely with Executive Chef to create pastry and dessert menus. Develops new seasonal recipes and menus and keep up with latest trends.

EDUCATION & EXPERIENCE

• Typically requires high school diploma or equivalent. May require a degree or certification in Baking/Pastry.
• Typically requires 0-2 years of experience in volume production of baked goods and pastries.
• Performs work under direct supervision.
• Ability to work as part of a team. Verbal communication skills. Customer/client orientation.
• Detail oriented. Attentiveness. Organizational skills. Design expertise.
• Ability to understand and follow directions.
• Time management skills. Ability to multi-task and prioritize.

• Operate and manage the pastry section of the kitchen, working together with other chefs.
• Develops pastry and dessert menus in keeping with the theme of the restaurant or facility.
• Tests and modifies recipes.
• Trains kitchen staff and oversees preparation of dishes by cooks or bakers.
• Monitors inventory and places orders as needed.
• Ensures all pastry-related activities comply with food safety and handling policies.
• May be responsible for special orders for parties or events.