Pastry Chef
| Posting date: | 01 July 2024 |
|---|---|
| Salary: | £15.90 per hour |
| Hours: | Full time |
| Closing date: | 31 July 2024 |
| Location: | Nottingham, Nottinghamshire |
| Remote working: | On-site only |
| Company: | The Compatriot Limited |
| Job type: | Permanent |
| Job reference: | 072024Y |
Summary
Create a variety of pastries for desserts, ice cream and other confections by following recipes guidelines to near perfection.
Expertly prepare recipes for a wide range of goods and decorate pastries using a variety of different ingredients.
Manage desserts preparation area and ensure safe handling of kitchen tools and equipment.
Ensure that desserts meet high standards of taste, freshness and presentation and conduct regular quality checks to maintain consistency.
Source fresh, high-quality ingredients, spices, and herbs essential for our tasty desserts and ensures sufficient inventory levels are always maintained.
You should be prepared to uphold strict standards of food safety and sanitation adhering to all health codes and regulations to ensure a clean and safe kitchen environment.
Continuously explore new ingredients, techniques, and presentation styles to enhance the restaurant’s range of desserts and elevate the dining experience for our customers.
Monitor ingredients costs, portion sizes, and wastage, working closely with the restaurant Head Chef to optimise desserts profitability while maintaining quality and customer satisfaction.
Expertly prepare recipes for a wide range of goods and decorate pastries using a variety of different ingredients.
Manage desserts preparation area and ensure safe handling of kitchen tools and equipment.
Ensure that desserts meet high standards of taste, freshness and presentation and conduct regular quality checks to maintain consistency.
Source fresh, high-quality ingredients, spices, and herbs essential for our tasty desserts and ensures sufficient inventory levels are always maintained.
You should be prepared to uphold strict standards of food safety and sanitation adhering to all health codes and regulations to ensure a clean and safe kitchen environment.
Continuously explore new ingredients, techniques, and presentation styles to enhance the restaurant’s range of desserts and elevate the dining experience for our customers.
Monitor ingredients costs, portion sizes, and wastage, working closely with the restaurant Head Chef to optimise desserts profitability while maintaining quality and customer satisfaction.