Pastry Chef

Description

Job Summary: A Pastry Chef is responsible for producing various pastries and desserts, ensuring preparation, packaging, storage, organization, and hygiene of the workplace. Key Highlights: 1. Production of various pastries and desserts 2. Ensuring workplace organization and hygiene 3. Application of good manufacturing practices Position: Pastry Chef – Ribeirão Preto (SP) Reporting to, respecting, and complying with directives and guidance from management, primary responsibilities include: The Pastry Chef is responsible for producing various pastries and desserts, preparing doughs, fillings, and assembling cakes. Additionally, this professional ensures proper packaging and storage of ingredients and finished products, as well as maintaining workplace organization and hygiene. Knowledge: * Consumer products and ingredients: origin, classification, specifications, seasonality, and sensory characteristics. * Mise en place: definition and types of physical spaces and equipment/utensils – selection and usage for prepared savory items. * Organization of the pastry chef’s workplace, considering operational workflow. * Mathematics: four basic operations, rule of three, percentages, units of capacity measurement, and units of mass measurement. * Production planning and preparation technical sheets: definition, interpretation, and application. * Good manufacturing practices: concept, cross-contamination, and procedures regarding water control for food production; cleaning of facilities, furniture, and utensils; personnel hygiene and health; waste disposal; pest control; food purchasing and transportation; raw material, packaging, and cleaning product storage; applicable regulations and legislation; hazards, microorganisms causing foodborne illnesses (FBI); food sample collection and retention; definition of standard operating procedures (SOPs); good manufacturing practices manual; current legislation; time-and-temperature control for culinary preparations, among others. * Definition and application of finishing and presentation techniques for prepared items. * Freezing techniques. * Doughs and fillings: types and classification; preparation methods and applications. Responsibilities: - Cleaning and organizing the workplace before and after shifts; * Portioning fillings according to the production list and daily demand. * Verifying and maintaining sector inventory—including cakes, fillings, etc.—properly packaged and dated daily to prevent losses. * Ensuring implementation of good manufacturing practices and compliance with sanitary surveillance regulations in the sector. * Maintaining an updated daily loss log. * Always wearing clean and complete uniforms; * Checking sector inventory, dating and labeling all raw materials or finished products to ensure visibility of arrival and departure sequence; * Verifying food sanitation methods, monitoring freezing and thawing processes for sector use, ensuring standardized cuts and seasoning; * Prohibiting any contamination-risk materials—such as cleaning supplies, cardboard boxes, or dirty utensils—in production areas; * Regularly inspecting incoming raw materials and final products ahead of production for quality, appearance, odor, taste, texture, and overall quality; * Sanitizing utensils (molds, plates, spatulas, etc.) and equipment (griddles, auxiliary refrigerators, etc.) used daily or periodically; * Complying with good manufacturing practice standards, undergoing examinations recommended by sanitary surveillance, adhering to occupational safety regulations, and observing company internal policies; * Keeping the layout consistently clean and organized to project a positive company image; assisting in workplace and production area cleaning; * Substituting colleagues in other functions when necessary. * Operating and shutting down equipment, ovens, stoves, and gas systems, verifying functionality at the beginning and end of each shift; * Receiving orders and ensuring timely delivery within the stipulated timeframe. * Performing general tasks related to the department or as directed by management; * Using all individual and collective protective equipment required for the role, as specified in occupational safety documentation and relevant legislation. Caring for and assuming responsibility for PPE and collective protective equipment (CPE). Employment Type: Permanent CLT Compensation: R$2.000,00 – R$2.300,00 per month Benefits: * Life insurance * Meal allowance * Transportation allowance Education: * Completed high school (preferred) Experience: * Pastry Chef (mandatory) Work Location: On-site