Pastry Chef

ARAMAR; Cork; On-site; EUR 32,000 - 42,000; Full time

Job summary

Aramark are currently looking for a Pastry Chef based near Cork City Centre to support the Chef Manager with the leadership and management of the pastry section within the kitchen brigade. Their focus will be to consistently deliver high-quality desserts, baked goods and pastry items while maintaining the highest standards of food safety, presentation and kitchen management.

This is a full time position and flexibility with hours is required

Qualifications

• Relevant culinary or pastry qualification required.
• 1–2 years' professional pastry/bakery kitchen experience.
• Experience with HACCP documentation and food safety standards.
• Ability to prepare and present a wide range of desserts and pastries.
• Knowledge of baking techniques and dessert presentation.
• Ability to follow written or oral instructions and manage costs.
• Maintain high standards of personal hygiene and professionalism.
• Passion for pastry, baking and customer service excellence.

Responsibilities

• Prepare, bake and present high-quality desserts, pastries and baked goods.
• Maintain food hygiene, HACCP compliance and health & safety standards.
• Assist with dessert/menu planning and costings to meet budgets.
• Source and use approved suppliers and manage food ordering.
• Maintain daily food safety/quality records in the pastry area.
• Ensure hygiene and presentation standards across premises and equipment.
• Lead the pastry section and uphold high quality and service levels.
• Assist with seasonal menus and event catering as required.

Skills

Dessert preparation

Baking techniques

HACCP compliance

Food costing

Personal hygiene

Customer service

Teamwork

Following instructions

Education

Relevant culinary or pastry qualification.

Job description

Location: On site / Cork, Ireland
job type: Permanent / Full-time
Sector and subsector: Arts | Hospitality
Salary: Negotiable salary

Job Title:Pastry Chef

Job Description

Aramark are currently looking for a Pastry Chef based one of our client site near Cork City Centre to support the Chef Manager with the leadership and management of the pastry section within the kitchen brigade. Their focus will be to consistently deliver high-quality desserts, baked goods and pastry items while maintaining the highest standards of food safety, presentation and kitchen management.

This is a full time position and flexibility with hours is required

Job Responsibilities

• To prepare, bake and present a range of high-quality desserts, pastries, breads and other baked goods in line with the client requirements and company standards
• To maintain food hygiene, service and presentation (HACCP & Health & Safety Legislation)
• To aid with dessert and bakery menu planning and menu costings to ensure the budgeted Gross Profit Margin is achieved, elimination waste where possible
• To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used
• To make certain that any Food Safety/Quality records assigned to you are being carried out daily within the pastry section and related areas, without exception
• To maintain a high standard of hygiene in respect of premises, equipment and personal presentation
• To be responsible for the preparation and performance of the pastry section, ensuring consistently high standards of quality, presentation and service.
• To verify that all desserts and baked goods are presented to the required standard, served at the appropriate temperature and that temperatures are recorded on the appropriate charts where applicable.
• To review the kitchen hazard list every week with the Chef Manager
• To maintain good communications and working relationships with your client, customers and all staff.
• As a member of our team you are equally responsible for cleaning and hygiene and ensuring that any assigned daily and weekly cleaning duties are carried out to the required standard
• To assist with the development of innovative dessert offerings, seasonal menus and special event catering as required.

Qualifications

• Relevant culinary or pastry qualification.
• 1–2 years' experience in a professional pastry or bakery kitchen.
• Experience of H.A.C.C.P. documentation.
• Ability to prepare, bake and present a wide range of high-quality desserts, pastries and baked goods.
• Knowledge of baking techniques, ingredient functionality and dessert presentation.
• Ability to follow accurately and issue instructions, written or oral.
• Ability to handle food costings and ensure budgets are met.
• Ability to maintain high standards of personal hygiene.
• Professional and courteous manner.
• A passion for pastry, baking and exceptional customer service.