Job summary The Assistant Pastry Chef will be responsible for preparing a wide variety of pastry items such as Biscuits, cookies and other confections as required by the company following modern recipes.

Key skills and qualifications

  • Responsible for preparing, cleaning and organizing ingredients for use in the production area.
  • Prepare, clean and organize ingredients for use in production.
  • Ensure the Biscuit Moulding Machines are clean at all times
  • Work with the help of a Pastry Chef other staff members as necessary
  • Help in Mixing and carrying of Dough to the Moulding machine
  • Assist in operating and managing the pastry section of production and liaising with the Production Team to ensure a successful working environment.
  • Preparing ingredients and handling, baking and other production equipment.
  • Creating pastries, baked 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.
  • Ensuring their section adheres to safety and health regulations.

Pastry Chef Requirements:

  • Certificate in Catering, Hospitality, Hotel Management or Food science and Nutrition.
  • 1-2 or more years’ experience working within the food industry doing a similar 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.
  • Able to follow recipes and instructions accurately.
  • Good knowledge of pastry arts and ingredients
  • Strong organizational and time management skills
  • Punctual and discipline to ensure optimal work performance
  • Physically able to stand for long hours every day in during production.
  • The ideal candidate should have a working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.). A male applicant is highly preferred.