Day-to-Day Responsibilities
Plan and design the dessert, bread and pastry menu with the head chef, including seasonal items.
Prepare doughs and batters such as shortcrust, puff, choux and filo, and make fillings, creams, glazes and sauces.
Bake, decorate and plate cakes, tarts, éclairs and plated desserts, keeping portion size and presentation consistent.
Weigh and measure recipes accurately, check ingredient quality, and manage stock and orders for flour, butter, chocolate and fruit.
Maintain hygiene and food-safety standards in the pastry section, including temperature control and labelling.
Train and supervise commis and junior pastry staff, and plan shift rotas for the section.
Create custom cakes and desserts for weddings, events and banquets, and control costs and wastage.
