Pastry Chef

RESPONSIBILITIES

The Pastry Chef will be responsible for the preparation and serving of the home baked pastry items at breakfast, lunch and supper (and break times) for the pupils and staff. Their duties include sourcing suppliers to ensure a reliable supply of ingredients, testing new recipes and working with a team of other Chefs. The Pastry Chef will also play a key role in the preparation of food service for both large and small functions.

The main responsibilities and duties of the post will generally include but are not limited to the following:

Hygiene, Health and Safety

• Adhere to food hygiene, personal hygiene and safety regulations.
• Set the example and report any non-compliance of more junior team members to the Head Chef.
• Ensure all goods are received stored and handled in line with the food manual and prevailing statutory regulations.
• Adhere to any changes in statutory requirements and ensure such changes are maintained such that no breaches of requirements occur.
• Adhere to all health and safety requirements.

Ordering, Receipt and Storage of Goods

• Ensure all goods are put away and storage regime complies with good practice, safe procedures and in line with the food manual.
• Ensure all storage areas are kept in good order with rotation of stocks.
• Carry out stock takes of storeroom, refrigerators, freezers and kitchen as directed.

Food Production

• Be available to work at critical service times.
• Be comfortable working with a variety of food.
• Ensure food is produced to the required standard and deliver to the service times.
• Ensure the food required is produced according to the food standards manual and high quality standards are maintained.
• Plan quantities and adopt batch cooking methods.
• Ensure all work is carried out in a tidy, well organised and orderly manner.
• Food must be prepared and displayed to a high-level quality appearance and taste.
• Responsible for the dishes to be replenished without a gap in the availability of the items being served.
• Ensure kitchen duty records are completed for own food production.
• Provide input into menu planning.

Budget and Financial

• Keep to a minimum any waste by working closely with the chef team and to ensure that good stock rotation takes place.
• Ensure food is prepared as planned and assessment of portion numbers is recorded.
• Communicate portion sizes to service personnel.
• Responsible for recording of any items returned to stores.
• Ensure display of food encourages, as far as reasonably possible, the selection or service of allocated portions.
• Use appropriate method of food production e.g. batch cooking keeps excess production to a minimum.
• Ensure all items used in food preparation for special functions as prepared during own shift are recorded and given to the Head Chef.

Other

• Attend meetings or training courses as directed by the school
• Any other reasonable requests/duties which may be required by the Head of Catering, the Assistant Catering Manager or the Chefs.

PERSON SPECIFICATION

The school seeks an enthusiastic and hardworking team player willing to join a fast paced and driven department dedicated to providing an outstanding catering service to the pupils, staff and visitors at [Employer hidden — view at passion-project.co.uk]. The Pastry Chef will be excellent in timekeeping and able to demonstrate a strong work ethic. They will have a conscientious approach to all tasks and great attention to detail. The Pastry Chef will be self-motivated and willing to be flexible in the workplace. They will enjoy working within a team and will be comfortable in the presence of young people.

It is essential that the Pastry Chef:

• Has high levels of personal hygiene.
• Be well presented and uniform to be worn at all times.
• Has the ability to manage and prioritise several tasks and be flexible in their approach as needed.
• Be creative with displays and themes.
• Gives clear information to the catering staff.
• Exhibits the ability to prepare excellent food to a very high and consistent standard.
• Projects a willing and helpful attitude to pupil, staff and visitors and other team members.
• Has a relevant pastry experience within the catering industry.
• Has a sound understanding of health and hygiene within a catering environment.
• Has a sound knowledge of current allergen legislation.