Pastry Chef

Description

Job Summary: Responsible for the preparation, production, and finishing of desserts and sweets, ensuring quality, flavor, presentation, as well as food hygiene and safety. Key Highlights: 1. Cake, pie, pudding, and mousse production for restaurants 2. Focus on dessert decoration and assembly 3. Maintenance of workplace hygiene and organization Job Description – Pastry Chef / Confectioner **Pastry Chef / Confectioner** Job Function Description The pastry chef is responsible for the **preparation, production, and finishing of the restaurant’s desserts and sweets**, ensuring quality, flavor, presentation, and compliance with food hygiene and safety standards. Main Responsibilities **Dessert Production** * Prepare cakes, pies, puddings, mousses, creams, and other menu desserts. * Produce fillings, toppings, syrups, and doughs. **Assembly and Finishing** * Decorate and assemble desserts for customer service. * Ensure proper presentation and consistency of dishes. **Ingredient Management** * Sort and organize ingredients for daily production. * Check product expiration dates and quality. * Report when stock replenishment is required. **Hygiene and Organization** * Maintain a clean and organized workplace. * Follow food hygiene and handling standards. * Take care of kitchen utensils and equipment. **Teamwork** * Collaborate with the kitchen team. * Follow instructions from the chef or kitchen supervisor. Requirements * Basic or proven experience in pastry making or dessert production. * Knowledge of good food hygiene practices. * Organizational skills, attention to detail, and efficiency. Preferred Qualifications * Restaurant experience. * Knowledge of dessert decoration and artisanal pastry making. Employment Type: Full-time, CLT Permanent Position Compensation: R$2\.070,00 \- R$2\.300,00 per month Benefits: * Transportation allowance Work Location: On-site