POSITIONS OVERVIEW

Position

Number of Staff

Responsibilities

Requirements

Pastry Cook

2

Responsible for managing the pastry unit, ensuring the preparation and presentation of high-quality pastries and desserts according to established standards.

Responsibilities

• Oversee and manage a pastry unit (bread, cakes, desserts preparation), ensuring efficient workflow and adherence to standards.
• Maintain cleanliness and organization within the section, adhering to hygiene and sanitation standards. Same here HACCP protocols.
• Prepare and bake pastries, desserts, and baked goods according to recipes and standards, ensuring consistency in taste, presentation, and portion control as well as timely delivery.
• Utilize various baking techniques and equipment to prepare high-quality pastry items.
• Ensure strict compliance with food safety and hygiene standards within the pastry section.
• Maintain proper storage and handling of ingredients and finished pastry items.
• Follow food safety and hygiene standards (HACCP and RSB requirements).
• Ensure that all equipment is cleaned and sanitized.
• Monitor inventory levels of ingredients and supplies within the pastry section.

Equipment Handling

• Operate baking equipment (ovens, mixers, proofers, etc.) safely and efficiently.
• Report faults or maintenance needs to the supervisor.
• Ensure proper cleaning and sanitizing of all pastry tools and equipment.

Qualifications and experience required.

• Certificate or diploma in Pastry, Bakery, Culinary Arts, or related field.
• 1–3 years of experience in a pastry/bakery kitchen (hotel, restaurant, café, or food production facility)
• Knowledge of pastry techniques, baking methods, and ingredient functionality.

• Oversee and manage a pastry unit (bread, cakes, desserts preparation), ensuring efficient workflow and adherence to standards.
• Maintain cleanliness and organization within the section, adhering to hygiene and sanitation standards. Same here HACCP protocols.
• Prepare and bake pastries, desserts, and baked goods according to recipes and standards, ensuring consistency in taste, presentation, and portion control as well as timely delivery.
• Utilize various baking techniques and equipment to prepare high-quality pastry items.
• Ensure strict compliance with food safety and hygiene standards within the pastry section.
• Maintain proper storage and handling of ingredients and finished pastry items.
• Follow food safety and hygiene standards (HACCP and RSB requirements).
• Ensure that all equipment is cleaned and sanitized.
• Monitor inventory levels of ingredients and supplies within the pastry section.
• Operate baking equipment (ovens, mixers, proofers, etc.) safely and efficiently.
• Report faults or maintenance needs to the supervisor.
• Ensure proper cleaning and sanitizing of all pastry tools and equipment.

• Knowledge of pastry techniques, baking methods, and ingredient functionality.

• Certificate or diploma in Pastry, Bakery, Culinary Arts, or related field.