We are looking for a creative Pastry Chef to be part of our R&D Team. The incumbent is responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.

• 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
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, bake goods, and confections, by following a set recipe.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed and within budget.
• Reviews the proposed equipment, utensil needs/upgrades, maintenance, and care.
• Test, review and set a standard for commissary production, processes and products, raw materials, and equipment.
• Supervising and training staff members, when needed.

Job Types: Full-time, Permanent
Pay: Php35,000.00 - Php40,000.00 per month

Benefits:

• Employee discount
• Health insurance
• Life insurance
• Opportunities for promotion
• Promotion to permanent employee

Schedule:

• 8 hour shift

Supplemental Pay:

• 13th month salary
• Overtime pay

• 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
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, bake goods, and confections, by following a set recipe.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed and within budget.
• Reviews the proposed equipment, utensil needs/upgrades, maintenance, and care.
• Test, review and set a standard for commissary production, processes and products, raw materials, and equipment.
• Supervising and training staff members, when needed