Summary from listing
The Pastry Chef manages a small outlet with a limited menu, supervising and training junior cooks, pastry helpers, and trainees. Responsibilities include maintaining recipes and food quality, overseeing stock, cleanliness, safety, cost control, waste, schedules, and compliance with food standards, while coordinating operations and supporting team development. The role also covers events and banquet preparation, menu and new-product development, and requires a Culinary Arts degree or equivalent, strong pastry and food-safety knowledge, and availability for overtime, holidays, and weekends.
