Pastry Chef and Baker

A Pastry Chef is responsible for creating, preparing, and presenting desserts, baked goods, and pastries in restaurants, hotels, bakeries, or catering businesses. They combine creativity with technical skill to produce high-quality sweet and baked items.

Key Responsibilities1. Food Preparation & Production

• Prepare a variety of items such as cakes, pastries, bread, chocolates, and desserts
• Follow recipes accurately and create new ones
• Ensure consistency in taste and appearance

1. Experience

• Minimum 3 years experience

2. Menu Planning & Creativity

• Design dessert menus and seasonal specials
• Experiment with flavors, textures, and presentation
• Stay updated with trends in baking and pastry arts

3. Kitchen Management

• Manage the pastry section of the kitchen
• Supervise and train junior staff or bakers
• Schedule production to meet demand

4. Quality Control

• Ensure all products meet high-quality standards
• Monitor freshness and presentation
• Maintain hygiene and food safety standards

5. Inventory & Cost Control

• Order and manage ingredients (flour, sugar, chocolate, etc.)
• Control waste and manage costs
• Ensure proper storage of ingredients

6. Skills Required

• Strong baking and pastry techniques
• Creativity and attention to detail
• Time management and organization
• Knowledge of food safety and hygiene
• Team leadership (for senior roles)

Work Environment

• Restaurants

Job Type: Permanent

Pay: RO130.000 - RO150.000 per month

Work Location: In person