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Open nowPosted 22 days ago

ASSISTANT PASTRY CHEF

Team106 open roles

Where
Saint Vincent and the Grenadines
Work mode
On site
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Your applicationOpen nowASSISTANT PASTRY CHEFTeam · Saint Vincent and the Grenadines

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The clock on this job

Early applications get read.

12.8% of postings close within 7 days. Measured by our own scanner across the market. Team postings stay open a median of 14 days.

Share of postings closed within
  1. 2.2%1 day
  2. 4.5%3 days
  3. 12.8%7 days
  4. 20.6%14 days
  5. 35.6%30 days
  6. 58.4%60 days
This job: posted 22 days ago

Team median: 14 days open

The posting

Job Description

ASSISTANT PASTRY CHEF

Job Summary: The assistant pastry chef is responsible, under the guidance and supervision of the pastry chef, and within the limits of established Sandals Resorts policies and procedures, for overseeing and directing all aspects of the pastry operation at the level of standard and quality established by the company.

Responsibilities:

  • Producing and preparing of all pastry, dessert, breads, wedding cakes and chocolate items to ensure highest quality at all times
  • Inspecting all perishable food items received for quality
  • Overseeing operation of all food outlets, functions and other VIP dinners, including restaurants and room service
  • Overseeing operational requirements, recipes, opening and closing procedures, and health codes are followed according to department standards
  • Preparing daily preparation work tasks sheets, conducting and recording inventor audits, and completing daily requisitions

Qualifications:

  • High School Diploma
  • Completion of apprenticeship certificate and or vocational training
  • Four (4) years' Pastry experience
  • Associate's Degree in Pastry Arts and Baking would be an asset
  • Valid Food Handlers Permit
  • Knowledge of baking and culinary techniques and processes (Tier 4)
  • Adept at reading and writing recipes
  • Can operate and train users in the safe use of all pastry equipment including small wares, mixers, and deck ovens (Tier 3)
  • Understanding of the fundamental function of Pastry ingredients, such as sugars, chocolate, fruit puree, fillings, glazes, cake flours, and is adept at pastry decoration and creative presentations (Tier 4)
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