Pastry Chef

Description

Job Summary: Professional responsible for producing bread, cakes, pies, and sweets, operating machinery, and ensuring quality, hygiene, and organization of the workplace. Key Highlights: 1. Bakery and pastry production with emphasis on aesthetics and flavor 2. Strict quality and hygiene monitoring (GMP) 3. Opportunity to develop technical skills and creativity Schedule: 7:00 AM to 3:20 PM Monday through Saturday Day off on Sundays Prepare bread, cakes, pies, and sweets, operating ovens and industrial machinery (dough sheeters, mixers). Plan production, weigh ingredients, shape dough, fill and decorate products, while ensuring hygiene standards, shelf-life control, and workplace organization. Requires technical skill and creativity. **Main Responsibilities and Activities:** * **Bakery Production:** Prepare doughs, artisanal and industrial breads, control fermentation, and bake. * **Pastry Production:** Produce cakes, pies, sweets, fillings, and toppings, emphasizing aesthetics and flavor. * **Quality Control:** Monitor ovens and preparation times to ensure standardization. * **Hygiene and Safety:** Clean and sanitize utensils, machinery, and the work environment (in accordance with GMP \- Good Manufacturing Practices). * **Inventory Management:** Check raw materials, place supply orders, and store products. **Profile and Competencies:** * **Skills:** Ability to follow recipes, operate kitchen equipment, and pay attention to detail. * **Knowledge:** Regulations from health surveillance and food safety standards. * **Education:** Training in the field is valued; high school diploma or technical courses in baking/pastry are advantageous. Employment Type: Full-time, Permanent CLT Compensation: R$2\.300,00 \- R$2\.700,00 per month Benefits: * Meal allowance * Transportation allowance Work Location: On-site