PASTRY CHEF
Description:
VACANCY
Position: Pastry Chef
Location Lilongwe Area 15 and Salima
JOB SUMMARY: The Pastry Chef should have the culinary expertise and experience to make a
wide variety of desserts and baked goods, including confectionery work. They must understand
and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic
sense for food and pastry presentation. This position is responsible for the daily preparation of all
baked goods and pastries, for a la carte and banquet production and is responsible for co-deciding
the dessert menu with the Executive Chef. They must be creative with their desert creations and
continually research and test new and different dessert and baking recipes to ensure that members
have an exceptional dining experience. Keeping all recipes on file for consistency.
ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
Oversees creativity and prepares all desserts required for all restaurants, banquets, specialty
orders and to-go orders.
Set up, maintain, and break down station according to restaurant guidelines
Taste all products produced to assess quality
Notifies Sous Chef and /or Executive Chef of all product shortages and equipment maintenance
issues.
Prepares and serves items in accordance with established portion and presentation standards.
Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food
needed verses amount of food prepared.
Schedules production of all baked goods to maintain an inventory of fresh baked goods at all
times.
Use food preparation equipment according to manufacturer’s instructions.
Clean and maintains station while practicing exceptional safety, sanitation and organizational
skills.
Maintains a professional appearance at all times.
Report to work as scheduled, in uniform, and ready to be in position. Maintain a professional
relationship with all coworkers.
Ensure that guest have a positive and memorable experience.
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:
Basic understanding of professional cooking.
Understanding and knowledge of safety, sanitation and food handling procedures. Ability to take
direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated and organized. Commitment to quality
service, and food and beverage knowledge.
Must be able to speak, read and understand basic cooking directions.
QUALIFICATIONS:
1 -3 years of like experience with an emphasis on
high quality product.
Country Club, hotel and/or restaurant experience preferred
Be able to work in a standing position for long periods of time. Ability to multi-task.
REPORTS TO: Executive Chef
SUPERVISES: Assistant pastry staff
APPLICATION
Send your cv, certificates and reference letters to 0994322319