Pastry Chef - Gourmet Desserts, On-Site, Career Growth

Broadspectrum; Muscat; On-site; OMR 186,000 - 207,000; Full time

Job summary

Broadspectrum in Muscat, Oman, invites applications for a Pastry Chef in a full-time, on-site capacity. You will prepare a range of pastries, cakes, desserts, breads, and specialty items to restaurant standards.

Load-bearing responsibilities include maintaining hygiene, following HACCP and FIFO practices, evaluating ingredient quality, and assisting with daily production schedules under the Head Chef or Restaurant Manager.

Responsibilities

• Prepare and produce a variety of pastries, cakes, desserts, breads, and bakery products according to restaurant standards.
• Prepare specialty products such as Albah, Ferneh, Date Cake, Khameer Bread, and Cheese Kunafa as required.
• Follow standard recipes, measurements, portion sizes, presentation, and quality specifications.
• Ensure all pastry and bakery products are fresh, properly baked, attractive, and consistent in quality.
• Prepare and decorate cakes, pastries, and desserts with proper presentation and finishing.
• Maintain cleanliness and hygiene of the pastry section, work surfaces, ovens, mixers, utensils, and equipment.
• Follow food safety, HACCP, FIFO, storage, temperature-control, and proper food-handling procedures.
• Check the quality and freshness of ingredients and report expired, damaged, or insufficient stock to the Supervisor or Manager.
• Control portions and minimize food wastage while maintaining proper production levels according to business requirements.
• Follow daily production schedules and opening/closing procedures and perform other reasonable duties assigned by the Head Chef or Restaurant Manager.

Job description

Broadspectrum in Muscat, Oman, invites applications for a Pastry Chef in a full-time, on-site capacity. You will prepare a range of pastries, cakes, desserts, breads, and specialty items to restaurant standards.

Load-bearing responsibilities include maintaining hygiene, following HACCP and FIFO practices, evaluating ingredient quality, and assisting with daily production schedules under the Head Chef or Restaurant Manager.