FWC MIA - Pastry Chef

DO & CO AG; Miami (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

DO & CO AG is seeking a Pastry Chef in Miami, Florida. The role includes creating high quality pastry items, managing production according to specifications, and maintaining cleanliness standards.

Ideal candidates should have a strong background in pastry with at least 3 years of experience, excellent team leadership skills, and a commitment to customer service and safety regulations.

Qualifications

• Minimum of 3 years of experience in pastry/bakery managing a team of at least 3 members.
• Full knowledge of baking ingredients and techniques.

Responsibilities

• Assist in managing daily preparation and production of pastry.
• Ensure compliance with safety and hygiene regulations.

Skills

Proactivity and self-organization

Excellent planning and coordination skills

Team leader qualities

Outstanding communication skills

Customer service dedication

Solution seeker

Microsoft Office proficiency

Flexibility for shifts

Education

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

Job description

Position Purpose

Create high quality pastry items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Perform baking traditional confectionary and assist in production. Maintain the highest cleanliness and hygiene standard in the pastry and bakery section.

Job Title

Pastry Chef

Reports To

Executive Pastry Chef

Duties and Responsibilities

Essential Functions

• 70% Assist in managing the daily preparation and production of all pastry food according to airline specification and DO & CO standards. Monitor wastage and complete assigned tasks within the given time in order to meet strict deadlines. Demonstrate creative baking techniques such as prepping, melting, measuring, tempering, baking, whipping, icing, layering, juicing and decorating.
• 15% Review menu specifications and ensure all pastry team members are following the guidelines.
• 10% Maintain food cost levels through purchasing and wastage control. Motivate, train and develop team members’ skills and 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 the manager and the hygiene and food safety team.

Supportive Functions

• Ensure adequacy of supplies at the cooking stations.
• Store ingredients and food items according to food safety standards and follow the guidance of the executive pastry chef and Pastry Sous Chef.
• Help to maintain a climate of smooth and friendly cooperation.
• Other duties as assigned.

Organizational Relationships

• Assistant Pastry Chef
• Pastry Cook and Helpers
• Pastry Mixer

Qualifications

Specific Knowledge, Skills, Abilities

• Proactivity and self‑organization.
• Capable to work independently as well as in a team environment.
• Excellent planning and coordination skills.
• Team leader qualities and outstanding communication skills.
• Dedication and attention to detail with regards to customer service.
• Solution seeker and effective decision maker.
• Hands‑on to ensure all flights kitchen ready times are completed.
• The ability to manage quickly to overcome any deficiencies in the transportation department.
• Proficient computer skills (Particularly Microsoft Word, Excel, Outlook, etc.).
• Flexibility (different shifts – day, night, weekends, holidays).

Education & Experience

• Minimum of 3 years of experience in pastry/bakery preferably with large production volume managing a team of at least 3 members.
• Full knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times.
• Certificate in culinary arts, pastry‑making, baking or relevant field.

Vision Demands

No special vision requirements.

Physical Activities

• Stand
• Close vision – clear vision at 20 inches or less
• Walk
• Distance vision – clear vision at 20 feet or more
• Sit
• Color vision – ability to identify and distinguish colors
• Use hands to find, handle, load, or feed
• Peripheral vision
• Reach with hands and arms
• Depth perception
• Climb or balance
• Ability to adjust focus
• Stoop, kneel, crouch, or crawl
• Talk

Noise Level

• Very quiet
• Quiet
• Modest

Weight and Force Demands

• Up to 10 pounds
• Up to 25 pounds
• Up to 50 pounds
• Up to 100 pounds
• More than 100 pounds

Mental Functions

• Compare
• Analyze
• Communicate
• Copy
• Coordinate
• Instruct
• Compute
• Synthesize
• Evaluate

Interpersonal Skills

• Compile
• Negotiate

Work Environment

• Wet or humid conditions (non‑weather)
• Work near moving mechanical parts
• Work in high, precarious places
• Fumes or airborne particles
• Toxic or caustic chemicals
• Outdoor weather conditions
• Extreme cold (non‑weather)
• Extreme heat (non‑weather)
• Risk of electrical shock
• Work with explosives
• Risk of radiation
• Vibration