Job Description

• Assist with the preparation and production of pastries, cakes, desserts, and following recipes and quality standards under the guidance of senior chefs.
• Assist in the preparation of ingredients, including washing, peeling, chopping, and measuring, following recipes and established standards
• Support the cooking and plating of dishes, ensuring they meet quality and presentation standards
• Follow instructions from the Chef de Partie and other senior kitchen staff to complete tasks efficiently and accurately
• Maintain cleanliness and organization of assigned workstations, including proper sanitation of equipment and utensils
• Monitor and manage inventory levels of ingredients and supplies, ensuring proper storage and rotation
• Assist in stock control and ordering as needed to ensure availability of necessary ingredients
• Adhere to food safety and hygiene standards, ensuring all procedures are followed for safe food handling and preparation
• Conduct regular checks to ensure food products are prepared according to quality and presentation standards
• Work collaboratively with other kitchen staff to ensure smooth and efficient kitchen operations
• Communicate effectively with team members and contribute to a positive work environment
• Participate in training and development programs to enhance culinary skills and knowledge
• Seek feedback from senior staff to continuously improve performance and contribute to personal growth within the team

Qualifications

• Pastry making, minimum of 1-2 years of experience
• Culinary diploma or equivalent qualification in culinary arts preferred
• Proficiency in fundamental pastry techniques and food preparation.
• Basic knowledge of cooking techniques and kitchen operations
• Strong attention to detail and commitment to maintaining high standards of food quality and safety
• Ability to work efficiently in a fast-paced environment while managing multiple tasks
• Good organizational skills with the ability to follow instructions and work as part of a team
• Passion for culinary arts with a desire to develop a career in the hospitality industry
• Reliable, punctual, and able to work flexible hours, including evenings, weekends, and holidays
• Positive attitude and strong work ethic, with a willingness to learn and adapt
• Basic math skills for recipe conversions and inventory management
• Physical stamina to stand for long periods.
• Excellent communication skills and ability to work in a diverse team environment
• Flexibility to adapt to changing menu items and seasonal ingredients