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About the Role
Create high-quality pastry items using standard recipes and presentations to maintain quality standards and product consistency. Perform traditional confectionary baking and assist in production. Maintain the highest cleanliness and hygiene standards in the pastry and bakery section.
Responsibilities
- Assist in managing the daily preparation and production of all pastry food according to airline specifications and DO & CO standards.
- Monitor wastage and complete assigned tasks within given timeframes to meet strict deadlines.
- Demonstrate creative baking techniques including prepping, melting, measuring, tempering, baking, whipping, icing, layering, juicing, and decorating.
- Review menu specifications and ensure all pastry team members follow guidelines.
- Maintain food cost levels through purchasing and wastage control.
- Motivate, train, and develop team members' skills.
- Assist Pastry Sous Chef and Executive Pastry Chef as assigned.
- Comply with all food safety and hygiene regulations as stated in the food safety management system handbook.
- Report problems with the food safety management system to management and the hygiene and food safety team.
- Ensure adequacy of supplies at cooking stations.
- Store ingredients and food items according to food safety standards.
- Follow guidance from the executive pastry chef and Pastry Sous Chef.
- Help maintain a climate of smooth and friendly cooperation.
- Perform other duties as assigned.
Requirements
- Proactivity and self-organization.
- Ability to work independently and as part of a team.
- Excellent planning and coordination skills.
- Team leader qualities and outstanding communication skills.
- Dedication and attention to detail regarding customer service.
- Solution-seeking and effective decision-making abilities.
- Hands-on approach to ensure timely completion of flights kitchen readiness.
- Ability to quickly manage and overcome deficiencies in the transportation department.
- Flexibility to work different shifts, including days, nights, weekends, and holidays.
Skills
- Baking traditional confectionary
- Proficient computer skills (Microsoft Word, Excel, Outlook, etc.)
- Full knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times.
Experience Level
- Minimum of 3 years of experience in Pastry/Bakery, preferably with large production volume managing a team of at least 3 members.
Education Level
- Certificate in culinary arts, pastry-making, baking, or relevant field.
About the Company
- DO & CO standards