Pastry Chef

Job description

Job Description Aramark are currently looking for a Pastry Chef based one of our client site near Cork City Centre to support the Chef Manager with the leadership and management of the pastry section within the kitchen brigade. Their focus will be to consistently deliver high-quality desserts, baked goods and pastry items while maintaining the highest standards of food safety, presentation and kitchen management. This is a full time position and flexibility with hours is required Job Responsibilities To prepare, bake and present a range of high-quality desserts, pastries, breads and other baked goods in line with the client requirements and company standards To maintain food hygiene, service and presentation (HACCP & Health & Safety Legislation) To aid with dessert and bakery menu planning and menu costings to ensure the budgeted Gross Profit Margin is achieved, elimination waste where possible To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used To make certain that any Food Safety/Quality records assigned to you are being carried out daily within the pastry section and related areas, without exception To maintain a high standard of hygiene in respect of premises, equipment and personal presentation To be responsible for the preparation and performance of the pastry section, ensuring consistently high standards of quality, presentation and service. To verify that all desserts and baked goods are presented to the required standard, served at the appropriate temperature and that temperatures are recorded on the appropriate charts where applicable. To review the kitchen hazard list every week with the Chef Manager To maintain good communications and working relationships with your client, customers and all staff. As a member of our team you are equally responsible for cleaning and hygiene and ensuring that any assigned daily and weekly cleaning duties are carried out to the required standard To assist with the development of innovative dessert offerings, seasonal menus and special event catering as required. Qualifications Relevant culinary or pastry qualification. 1–2 years' experience in a professional pastry or bakery kitchen. Experience of H.A.C.C.P. documentation. Ability to prepare, bake and present a wide range of high-quality desserts, pastries and baked goods. Knowledge of baking techniques, ingredient functionality and dessert presentation. Ability to follow accurately and issue instructions, written or oral. Ability to handle food costings and ensure budgets are met. Ability to maintain high standards of personal hygiene. Professional and courteous manner. A passion for pastry, baking and exceptional customer service.