Pastry Chef

Role Purpose:

The Pastry Chef is responsible for preparing, producing, and presenting high-quality pastries, desserts, breads, and baked products in accordance with Trouvaille’s recipes, quality standards, food-safety requirements, and cost-control objectives.

Key Task and Responsibilities:

• Work under the direction of the Head Chef and collaborate effectively with the culinary and service teams.
• Prepare and produce pastries, desserts, cakes, breads, and other baked products according to approved recipes and presentation standards.
• Ensure all products consistently meet Trouvaille’s standards for taste, appearance, portion size, freshness, and quality.
• Create and develop seasonal desserts, new menu items, special promotions, and products for events.
• Plan daily production according to sales forecasts, reservations, events, and approved par levels.
• Minimise food waste through accurate production planning, portion control, proper storage, stock rotation, and effective ingredient utilisation.
• Check the availability, freshness, labelling, and condition of ingredients stored in refrigerators, freezers, and dry-storage areas.
• Follow FIFO and FEFO stock-rotation procedures and take appropriate precautions to prevent contamination, spoilage, and product deterioration.
• Participate in monthly stock counts and submit accurate inventory and variance reports to the Head Chef.
• Monitor ingredient consumption and immediately report unusual usage, shortages, wastage, or stock discrepancies.
• Ensure all pastry products are properly labelled, dated, stored, and handled in accordance with food-safety requirements.
• Maintain excellent hygiene, sanitation, grooming, and workplace-safety standards at all times.
• Ensure the pastry section, work surfaces, refrigerators, freezers, utensils, and equipment remain clean, organised, and safe.
• Inspect pastry equipment regularly and report faults, maintenance requirements, or safety concerns immediately.
• Use and maintain all tools and equipment responsibly, following the manufacturer’s instructions and company procedures.
• Support the training and supervision of junior pastry employees when required.
• Coordinate with the kitchen and service teams to ensure orders are prepared correctly and delivered on time.
• Attend departmental meetings, briefings, training sessions, and company activities as required.
• Perform other reasonable duties assigned by the Head Chef or management.

Experience, Knowledge and Skills:

• Minimum of five years’ relevant pastry experience, preferably in a five-star hotel, premium bakery, or high-quality standalone restaurant.
• Professional culinary or pastry qualification is preferred.
• Strong knowledge of pastry preparation, baking methods, chocolate work, dessert presentation, decoration, storage, and preservation.
• Strong understanding of food hygiene, HACCP principles, allergen control, and workplace safety.
• Ability to follow standard recipes and maintain consistent quality and portion control.
• Good knowledge of production planning, stock control, food-cost management, and waste reduction.
• Creative approach to dessert development and presentation.
• Ability to work calmly and efficiently in a fast-paced environment.
• Strong teamwork, communication, organisation, and time-management skills.
• Good physical fitness and ability to stand for extended periods and safely handle kitchen equipment.
• Good command of spoken and written English.
• Flexible availability to work shifts, weekends, and public holidays when required.