Pastry Chef

Responsibilities:

• Design and prepare a variety of pastries and desserts tailored to different catering events and client preferences.
• Manage production timelines to ensure all baked goods are ready and presented on schedule for both indoor and outdoor events.
• Maintain high standards of food safety, sanitation, and equipment handling during preparation and service.
• Collaborate with event coordinators and chefs to customise pastry menus based on event themes and guest demographics.
• Oversee inventory of pastry ingredients and supplies, placing timely orders and minimising waste.

Requirements:

• A degree or certificate from a reputable culinary school or pastry arts program is highly valued.
• Minimum of 2 years of experience working in pastry, ideally in a similar type of establishment (e.g., fine dining restaurant, high-volume bakery).
• Expertise in a wide range of pastry techniques, including baking, cake decorating, chocolate work, sugar work, bread making, and dessert plating.
• A deep understanding of ingredients, their properties, and how they interact.
• Proficient in using all types of pastry equipment, including mixers, ovens, sheeters, and specialised tools.
• Ability to develop new and innovative pastry creations.

Remuneration: NGN 180,000 - 200,000