Pastry chef/Шеф-кондитер

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Вакансия в архиве

Работодатель, вероятно, уже нашел нужного кандидата и больше не принимает отклики на эту вакансию

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Требуемый опыт работы: 3–6 лет

Полная занятость, полный день


  • Plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.


  • The job of Pastry Chef is executed satisfactorily when:
    • Daily kitchen operation is managed and organised, budget is prepared, payroll is verified, dishing costs and food storage is organised and controlled.
    • Menus and specialty dishes for all outlets are prepared and implemented, to provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration.
    • New dishes and pastries are developed.
    • Festival items are prepared with creative ideas and quality products – i.e. Christmas, Valentine’s Day, Easter, Spring Festival and other national/cultural festivals.


  • Supervise all employees in the Pastry/Bakery kitchen.
  • Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
  • Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
  • Oversee all matters related to food purchasing for pastry and bakery
  • Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
  • Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.
  • Maintain a hygienic kitchen and personal hygiene.


  • Competative salary
  • Accomodation
  • Relocation costs coverage
  • Internal mobility within the chain

Looking forward for passionate and true professionals!


Геленджик, Революционная, 53
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Вакансия опубликована 23 ноября 2016

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