GP Austin - Pastry Chefs

DO & CO AG; Austin (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

DO & CO AG is seeking a Pastry Chef to lead daily pastry production in our Austin operation, ensuring top-quality items per airline specifications and DO & CO standards. You will supervise a small pastry team, train staff, and maintain the highest hygiene levels across the pastry and bakery sections.

The role requires at least 3 years in pastry/bakery with team management, strong planning, and attention to detail. Certificate in culinary arts or pastry-related field is preferred.

Qualifications

• Minimum of 3 years of pastry/bakery experience managing a small team.
• Full knowledge of baking ingredients, measuring techniques, mixing methods and baking times.
• Certificate in culinary arts, pastry-making, baking or a relevant field.

Responsibilities

• Assist in daily pastry production according to airline specifications and DO & CO standards.
• Review menu specifications and ensure pastry team follows guidelines.
• Maintain food safety and hygiene according to the food safety management system handbook.

Skills

Proactivity

Team leadership

Planning & coordination

Customer service

Attention to detail

MS Office

Flexibility

Education

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

Tools

Microsoft Word

Excel

Outlook

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 highest cleanliness and hygiene standard in the pastry and bakery section.

Job Description

Job title: Pastry Chef

Reports to: Executive Pastry Chef

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 highest cleanliness and hygiene standard in the pastry and bakery section.

Duties And Responsibilities

Example of Duties

Essential Functions

Average Percent of Time 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.

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.

10 % 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 their 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

Positions directly reporting to this position:

• 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 in order to make sure 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 year 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