Pastry Chef
Mesclun
- undefined, 7F The Linden Suites, San Miguel Avenue, Pasig, Metro Manila, Philippines
- Full timeFULL_TIME
Expired 7 years ago
2017-02-27T16:00:00+00:00Job closed.
Job Description
- Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern recipes.
- Create new and exciting desserts to renew our menus and engage the interest of customers.
- Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
- Monitor stocks for baking ingredients such as flour, sugar, etc. and make appropriate orders within budget.
- Check quality of material and condition of equipment and devices used for cooking.
- Guide and motivate Pastry Assistants and Bakers to work more efficiently.
- Identify staffing needs and help recruit and train personnel.
- Maintain a lean and orderly cooking station and adhere to health and safety standards.
Minimum Qualifications
- Proven experience as Pastry Chef, Baker, or relevant role.
- Certificate in culinary arts, pastry-making, baking, or relevant field.
- Organizing and leadership skills.
- Willing to replenish professional knowledge.
- In depth knowledge of sanitation principles, food preparation, and baking techniques, and nutrition
- Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless, etc.)
- Great attention to detail and creativity.
Jobs Summary
- Job Level
- Entry Level / Junior, Apprentice
- Job Category
- Hospitality and Tourism
- Educational Requirement
- Bachelor's degree graduate
- Recruiter response to application
- Once in a while
- Office Address
- 7F The Linden Suites, San Miguel Avenue, Pasig, Metro Manila, Philippines
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About Mesclun
What Mesclun Brings to Your Table
We are passionate in creating new dishes. We are personal in designing unique experiences. We are professional in executing our events.
At the helm of our group is Chef Katrina Arce Kuhn-Alcantara, who espouses global culinary standards and draws from a rich array of flavors and techniques. Her family has been behind the renowned Arce Dairy since the conception of its rich ice cream style in 1935. She received formal training in France from the premier culinary arts school Le Cordon Bleu (Paris) and gained further professional experience in several restaurants in France. Since her return to the Philippines, Chef Katrina has thrived as a caterer and restaurateur.