Pastry Chef

Description

Job Summary: A Pastry Chef is responsible for producing and decorating sweets, desserts, cakes, and pastries, as well as overseeing production and hygiene. Key Highlights: 1. Cake and pastry production and decoration 2. Preparation of creams, fillings, and toppings 3. Production and hygiene control in the bakery **Position:** PASTRY CHEF APPLICATIONS accepted until 5:00 PM on 03/25/2026 **Education:** Completed Elementary School **Experience:** Minimum 6 months as a Pastry Chef. **Employment Type:** Indefinite-term contract, following a 90-day probationary period. **Remuneration:** R$ 2.005,00 **Benefits:** Meal allowance of R$ 1.430,00; health insurance; transportation voucher; life insurance **Workload:** 44 hours per week Main Activities to Be Performed Produce general sweets and desserts according to each recipe’s specifications to supply cafeterias and snack bars **Produce various types of pastry dough:** sponge, creamy, and dry. Produce creams, fillings, and toppings such as ganache, brigadeiro, meringues, mousses, pastry cream, crème anglaise, and coulis; Prepare and decorate cakes and pastries; Monitor production and consumption of bakery items (cakes, pastries, desserts, sweets, etc.) at the snack bar; Clean and disinfect utensils, equipment, and facilities, etc. Handle kitchen utensils; Perform other duties compatible with the position **NUMBER OF POSITIONS:** 01, with local reserve registration: GURUPI **PROGRAM CONTENTS **GENERAL KNOWLEDGE OF THE FECOMÉRCIO/SESC/SENAC SYSTEM:** History, structure, units, composition, areas of operation, etc.: (www.sistemafecomercioto.com.br)(http://www.sistemafecomercioto.com.br/) (www.sescto.com.br)(http://www.sescto.com.br/) (www.to.senac.br)(http://www.to.senac.br/) (www.portaldocomercio.org.br)(http://www.portaldocomercio.org.br/) SPECIFIC KNOWLEDGE Knowledge of good practices in food handling, personal hygiene, food safety, food contamination, cross-contamination, foodborne illnesses, cleaning and disinfection of environments, equipment, and utensils, occupational safety (PPE). **Culinary context:** market, areas of operation, work teams. Legislation and procedures for good practices in food service. Safety applied to culinary environments. Workplace organization and structuring. Interpretation and use of production technical sheets. **Inventory and workflow management. Mise en Place:** concept and applicability. Production planning. Principles of standardization of weights and measures, and optimal ingredient utilization. Calculate ingredients required for culinary production. Types of different pastry doughs. Preparation and decoration of cakes and pastries.