Pastry Chef

Description

Job Summary: Optimize, train, and innovate pastry and bakery operations, delivering customers a unique gastronomic experience—transforming culinary passion into profitability and excellence. Key Highlights: 1. Lead and train the team to optimize productivity 2. Create new recipes and develop products aligned with market trends 3. Ensure visual standardization and implementation of Good Manufacturing Practices **Description:** ---------------- The Pastry Chef’s mission is to optimize, train, and innovate pastry and bakery operations, delivering our customers a unique gastronomic experience. Transforming culinary passion into a gastronomic journey, profitability, technical quality, and operational excellence. **Responsibilities:** * Develop and organize detailed technical sheets (ingredients, weights, preparation methods) to ensure standardization and cost control. * Lead and train the team, and analyze workflow within the department to reduce waste and increase productivity. * Create new dessert, fine confectionery, and bakery product recipes. * Produce food for the staff cafeteria and develop new recipes for employees; prepare large-scale productions and distribute them to sales points (PDVs). * Guide supplier selection and proper storage of departmental ingredients. * Train the team in pastry techniques and ensure adherence to established standards. * Develop new products aligned with market trends and brand identity. * Responsible for maintaining visual standardization—defining finishing touches and presentation to ensure consistency across all units. * Ensure implementation of Good Manufacturing Practices (GMP) per ANVISA regulations, providing guidance on hygiene, labeling, and expiration dates. **Requirements:** ----------------- * Experience in pastry within the hospitality sector as supervisor, sous pastry chef, or pastry chef. * Knowledge of hygienic food handling, pastry techniques, international bakery, desserts and figures, cake decoration, and management of pastillage and chocolate. * Extensive experience across various production areas (dough, fillings, decoration). * Proficiency in the functional chemistry of ingredients (fats, sugars, leavening agents) to perform recipe substitutions and adjustments according to customer needs. * Experience in inventory and product cost management. * Experience in developing and revising operational and managerial technical sheets. * Menu management: identify best-selling items and those requiring removal. * Degree in Gastronomy or Culinary Arts, or technical courses in food and beverage or gastronomy. * Advanced training courses in pastry or bakery and pastry. * Proficiency in Microsoft Office (Word, Excel, PowerPoint). * Spanish language proficiency is a plus. **Benefits** Health insurance Dental insurance Life insurance Pharmacy card Charter bus service Transportation allowance Meals at the Employee Restaurant Employee condominium\* Meal voucher\* Birthday day off Programs focused on employee appreciation and mental health Zenklub — Mental Health Platform