Chef Pastelero(a)

 The Pastry Chef is responsible for creating high-quality pastries, desserts, and baked goods. This role involves designing innovative recipes, managing pastry kitchen operations, and ensuring consistent quality and presentation. The ideal candidate is creative, detail-oriented, and passionate about baking and dessert artistry. 

• Production & Creativity
  
  
  • Prepare a wide variety of baked goods including cakes, cookies, tarts, and breads.
  • Design and test new dessert recipes and seasonal menus.
  • Ensure presentation and taste meet high standards.
• Kitchen Management
  
  
  • Oversee pastry kitchen operations, including inventory and ordering supplies.
  • Maintain cleanliness and compliance with food safety regulations.
  • Coordinate with other kitchen staff to ensure smooth service.
• Quality Control
  
  
  • Monitor consistency and quality of all pastry items.
  • Train and supervise junior pastry staff or assistants.
• Cost & Waste Management
  
  
  • Manage portion control and minimize waste.
  • Work within budget constraints while maintaining quality.

Qualifications:

• Degree or diploma in Culinary Arts, Baking, or Pastry (preferred).
• Minimum of 3–5 years of experience in a professional pastry kitchen.
• Strong knowledge of baking techniques, ingredients, and equipment.
• Creativity and attention to detail in presentation and flavor.
• Ability to work under pressure and manage multiple tasks.

Preferred Skills:

• Experience with international pastry styles and techniques.
• Knowledge of dietary restrictions (gluten-free, vegan, etc.).
• Strong leadership and communication skills.
• Certification in food safety and hygiene.