Job Summary

The Pastry Chef/Baker is responsible for creating an assortment of desserts, including pastries, cakes, cookies and other confections

  • Minimum Qualification: OND
  • Experience Level: Senior level
  • Experience Length: 1 year

Job Description/Requirements

Job Description

  • The Baker is responsible for creating an assortment of desserts, including pastries, cakes, cookies and other confections.

  • Craft high quality recipes, develop seasonal offerings for the hotel guest, visitors and maintain quality standards and consistency of product.

  • Duties and Responsibilities

  • Manages all day-to-day operations of the pastry and bakery section of the kitchen

  • Create new and exciting desserts to renew our menus and engage the interest of customers

  • Able to produce all baked dish including but not limited to artisan breads and rolls, cakes, cookies, pies, muffins, laminated Danish, laminated croissants and doughnuts, toasts and sandwich

  • Develop, designs and creates new ideas for pastry kitchen

  • Decorate pastries and desserts using different types of icings, toppings to ensure food presentation will be beautiful and exciting

  • Ensures and monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

  • Ensure compliance with food hygiene and Health and Safety standards

  • Ordering new supplies, ingredients and equipment for pastry section when needed and within budget

  • Check quality of material and condition of equipment and devices used for cooking

  • Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively

  • Maintain a lean and orderly cooking station and adhere to health and safety standards


    Requirements

  • 1 year experience working within the food industry as a pastry chef, baker, or relevant role. Recent Graduates of Baking/Culinary Schools will be considered.

  • Minimum Qualification – SSCE

  • Certificate in culinary arts, pastry-making, baking or relevant field

  • In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition

  • Excellent knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)

  • Creativity and flexibility ability with artistic skill in decorating cakes and other desert

  • Interpersonal and communication skills

  • Ability to work in a fast-paced production environment

  • Good understanding of the restaurant business, budgets and time management skills

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