Pastry Chef
Core
Plan and coordinate pastry and dessert production for à la carte dining, banquets, weddings, and Club events.
Role type
hands-on Pastry Chef
Builds
pastries, desserts, cakes, breads, and breakfast items for food service operations
Domain
Hospitality / Commercial Kitchen
Required skills
classical and contemporary pastry techniques, production planning, recipe development, food costing, inventory management, food safety, allergen management
Preferred skills
Red Seal certification
Technologies
commercial ovens, mixers, refrigeration equipment
Responsibilities
Plan and coordinate pastry and dessert preparation according to daily service requirements and event schedules; Prepare and produce pastries, desserts, cakes, breads, and breakfast pastries; Develop and refine pastry and dessert menus including seasonal offerings; Establish and maintain standardized recipes and presentation standards; Monitor ingredient inventory and coordinate purchasing requirements; Maintain a clean, sanitary, and safe pastry work area following food-safety procedures.
