Production: Prepare a wide variety of baked goods, including cakes, pastries, cookies, tarts, and specialty desserts, ensuring high-quality, consistent, and creative output.
Decorating: Use, apply, and design toppings, icings, and fillings for visually appealing presentations.
Operations & Safety: Maintain a clean, organized, and sanitary workstation, following food safety and health regulations.
Inventory & Purchasing: Monitor stock levels of ingredients and equipment, ordering new supplies as needed to stay within budget.
Menu Development: Develop new recipes and seasonal menus to keep offerings fresh and modern.
Team Leadership: Supervise, train, and mentor junior pastry chefs or assistants.
Customer Interaction: Meet with clients to discuss custom orders (e.g., weddings, special events) and understand their requirements.
Required Skills and Qualifications
Education: A high school diploma or equivalent is required; post-secondary culinary training, such as a degree in pastry-making or baking, is strongly preferred.
Experience: Previous experience, often 2 or more years in the food industry, working as a baker or pastry chef.
Technical Skills: Deep knowledge of baking techniques, pastry-making processes, and equipment operation.
Creativity & Detail: A keen eye for detail and creativity in dessert design and flavor profiles.
Physical Stamina: Ability to work long hours, including early mornings, weekends, and holidays, and stand for extended periods.
Common Job Titles
