Total 519 cake pastry chef job vacancies in The United States of America

Responsibilities​ 

•  Direct all kitchen operations, including food preparation, cooking, and clean-up
•  Maintain kitchen equipment as needed
• Supervise kitchen crew stewarding crew 
• Resolve issues as they arise to ensure the continuation of food service 
• Maintain control of the kitchen to ensure efficiency 
• Plan menus and set prices based on the availability of ingredients
• Ensure all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen 
•  Inspect raw and cooked food to guarantee quality 
• Collaborate with the resident manager to a line kitchen operation with the overarching goals of the establishment 
• Direct monthly inventory 
• Maintain vendor relationships 
• Recruit and train kitchen crew 
• Develop new menu options based on seasonal changes and guest demand 
• Preparation and planning for occupant’s meals 
• Ensure that kitchen activities operate in a timely manner 
• Resolve guest problems and concerns personally 
• Monitor and record inventory, and if necessary, order new supplies 
• Provide support to the junior kitchen crew with various tasks including line cooking, food preparation, and dish plating 
• Create schedules for the kitchen crew and evaluate their performance
• Adhere to and implement sanitation regulations and safety regulations
• To control food costs as per budget

Experience 

• Minimum 5 years’ hands-on experience as a chef or cook, and at least 2 years in a 5-star property environment 
• Strong sense of ownership and responsibility 
• A positive, can-do attitude  
• A hard worker  
• Available to work when needed, including weekends, holidays, and nights
  
  

Perks & Benefits

• Employee equity
• Medical insurance

The Assistant Malay Chef reports to Malay Chef and Executive Chef is responsible for ensuring the implementation and maintenance of the kitchen hygiene and food quality policies especially with regards to the continual improvement process.

1. Assist the section chef on manning and food delivery during events.

2. Assist the section chef on food cost and purchases on market list.

3. Assist thesection chef on conduct training for all team members.

4. Assist thet section chef on controls with regards with wastages, labor cost, food production, menus, layout during events and food flows.

5. Plans for weekly meeting with assistant section chef, chef de partie and the team members.

6. Assist the section chef on international and domestic competition participation.

8. Conducting training for assistant section chef and team members on latest menus and proposal techniques.

9. Plans closely with assistant section chef and chef de partie on the smooth running of the kitchen operations.

10. Plans a daily kitchen meeting.

11. Plans and implement new menus with the assistant section chef as per the requirements of the sales team and client.

12. Plans on achieving departmental objectives and targets with the assistance of the assistant section chef and team members.

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

WELCOME TO A WORLD OF OPPORTUNITIES AT THE WORLD'S #1 BEST WORKPLACE, AWARDED BY GREAT PLACE TO WORK & FORTUNE

The Waldorf Hilton London is an iconic & historic London hotel built in the late 1800, located in Aldwych.

The hotel features 298 Guest Rooms, including 19 suites. Blending Edwardian “Du Siecle” with modern comfort. Our hotel sits in the center of London’s glitzy theatre district, just a few minutes’ walk from Covent Garden, The Royal Opera House and Trafalgar Square.

Guests of this hotel will experience first-class service, distinguished by an unrivalled commitment to a personalised approach. We ensure a comfortable, luxurious stays all our guests, with guidance on locally immersive experiences where desired.

Homage’s restaurant and Décor pays tribute to the Grand Cafés of Europe Renaissance, offering a high standard of Modern British Food. Good Godfrey’s bar & Lounge offers crafty & cosmopolitan cocktails as well as canapés and light bites.

2023 Culinary Award Winners at the “Flavour & Flair” Taste unleashed, EMEA Hilton Competition.

Benefits

A chance to make a difference through our Corporate Responsibility programmes – Find out what and how we are doing (https://cr.hilton.com)

High street discounts: with Perks at Work

Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets)

Team Member Referral Program

Healthy meals provided

Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)

Discounted dental and health cover

Salary £14.40 an hour + Service charge/Tronc (39 Hours a week – Overtime Time and half)

A Pastry Chef is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

A Pastry Chef, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Ensure all food preparation meets standards
• Prepare and present high quality food
• Supervise staff
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mise-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner

What are we looking for?

A Pastry Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• A minimum of 2 years of previous experience as a Pastry chef or strong experience as a Commis Pastry Chef
• Strong Pastry skills
• NVQ Level 1/2
• Achieved Basic Food Hygiene Certificate
• Ability to work on own or in teams

EVERY JOB MAKES THE STAY.

At Hilton, It Matters Where You Stay, but The Stay is only one side of the story.

We know it takes hundreds of jobs to create unforgettable experiences for our guests – and behind every job, there’s an extraordinary person working to make each Stay magical. That’s why at Hilton, Every Job Makes the Stay.

Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company

Proud member of the Disability Confident employer scheme

PASTRY CHEF

Are you a qualified Pastry Chef looking for a new opportunity?  Would you like to join an award-winning, family-owned Brisbane institution in the hospitality industry?

We have exciting new opportunities for full-time positions in our pastry section. Our Pastry Chefs ensure the quality and consistency of all items produced in our pastry kitchen fulfilling interesting and creative special orders. You must be energetic and proactive with a real passion for your craft. In this role you will join our pastry team to contribute to the production of our delicious repertoire of pastries, tarts, tortes, biscuits and all other sweet and savoury baked goods unique to New Farm Deli

It is essential that applicant/s have previous solid experience in kitchen operations, high-volume and high-end service.  Moreover, a confident, reliable individual with strong work ethic and sound hygiene protocols. 

We are looking for enthusiastic and proactive individuals. Crucial to your success is your ability to be assertive and creative and effectively work as part of a large team. The owners of this business are passionate and committed constantly working alongside their staff teaching and inspiring them with new products and ideas. 


THE ROLE:
Attractive salary
Five days per week
Flexible Roster
Life-style balance - NO split shifts, NO nights, NO P/Hols
Great team and work environment
Excellent team spirit and sense of belonging
Ongoing training and development
Specialised product training
Exposure to unique and hard-to-get ingredients



YOU MUST HAVE:

Diploma Level qualification or a minimum 3 years experience as a Pastry Chef
Ability to deal with the repetitive nature of a high-volume, fast-paced production kitchen and maintain the highest quality and service standards
Creativity and passion for all things pastry
Adaptability to change
Initiative
Passion about product quality, customer experience and satisfaction
Proven pastry & baking skills, understanding / knowledge of Italian -style baked goods (or willingness to learn) and a solid understanding of the importance of quality ingredients and how to make the best use of them.

SALARY:
Full Time $70,000 + super

ROSTER:
5 days p/week with two consecutive days off. Will include some weekend work but no nights or public holidays

REFERENCES & POLICE CHECKS:
Previous character references & checks required / will be conducted

EXPECTED START DATE:
To be agreed.

TO APPLY 
This is a fantastic opportunity for an individual showcasing their talent and creativity on a diverse platform.
If you are a passionate Pastry Chef and are ready to join a dynamic team, we would love to hear from you.
Please submit your CV and a short cover letter outlining why you consider yourself to be the perfect fit for the role.

N.B
We appreciate your interest in the position. Only qualified candidates fitting the criteria will be contacted.

LOCATION:
New Farm Deli & Cafe`
900 Brunswick Street, New Farm
Close to public transport and with plenty of ample off-street parking

Thank you for considering a career with us, we look forward to meeting soon!

Primary Responsibilities:

• Assist in developing and implementing new menu
• Ensure the consistency and high quality of all products across the outlets
• Responsible for cleanliness of all areas and aspects of the kitchen, food storage areas, including proper rotation of all ingredients to prevent food waste
• Ensure that all recipes, food preparations, and presentations meet the standard procedures and guidelines.
• Ensure all SOPs are up to date
• Ensure delivery schedule and timely order processing
• Minimize the wastage and spoilage of ingredients and other food items
• Training and development of staff
• Managing of staff
• Ensure all equipment is in full working order, safe to operate, and well maintained
• Other ad-hoc duties as requested

Requirements:

• Alternate 1 day and 2 days off per week
• Min. 5 years experience managing a pastry kitchen team
• Responsible and a great team player
• Able to work in a fast paced environment
• High quality standards and an attention to detail
• Highly motivated

• Assist with creation and preparation of all products, in line with hygiene and food safety standards including:

- Preparation and baking of pastries & cakes

- Frosting and decoration of desserts & whole cakes

• Ensure that quality of products produced are as per company’s standard and consistency

• Work closely with team to develop new recipes and idea generation.

• Ensure the proper usage of food and minimizes food waste.

• All other tasks as assigned.

Job Requirement:

• Relevant experience in pastry production.

• Able to learn and adapt quickly

• Team Player with professional attitude

• Only shortlisted candidates will be notified.

• 5 work day week with overtime pay (when applicable)

• Ability to work on weekends & PH

Please forward us detailed resume by indicating reasons for leaving last employment; last drawn salary, expected salary and date of availability

We are a halal-certified cake production kitchen located in Bedok, and we specialise in cakes and breads.

We are looking for a creative pastry chef to join our production team as our Production and R&D Chef.

If you like to create new cakes and breads, we would like to meet up with you to discuss more .

Please send your resume to:

joy@royalcakes.com

• Good knowledge in producing pastry & bakery products
• Able to commend & control of Halal, ISO 22,000 central kitchen environment
• Ability to do costing and maintain cost effectiveness of production
• Min 3 year experience
• Required basic computer skill, and language skill
• Work place : 175 Pandan Loop Singapore 128459

We are looking for someone who is eager to learn and explore new ideas, has a love for pastries and can follow instructions. This position will have an emphasis on efficiency, quality and care.There is no strict requirement for prior experience, simply a positive attitude and an interest in working with food and pastries.

Assist chef in preparing ingredients and handling baking and other kitchen equipment. Developing new recipes for seasonal menus. Decorating pastries and desserts to ensure beautiful and tasteful presentation. If you think you are suitable for this position please drop us a message at 91151209 with your CV.

The Chef de Partie - Pastry is an expert in creating pastries and desserts that not only tantalize the taste buds but also embody the pinnacle of quality and innovation. Working closely with our dynamic culinary team, you will collaborate to conceptualize, prepare, and present a range of irresistible pastry creations, ensuring they consistently meet the exacting standards that define our hotel's commitment to delivering an unparalleled dining experience. Your keen eye for detail, artistic talents, and unwavering dedication to upholding the operational excellence of our pastry kitchen will be instrumental in reinforcing our hotel's standing as the premier culinary destination for discerning guests from across the globe.

Mycelium Catering is the institutional catering arm of Food Inc. We are looking for committed individuals to join the team at our catering premises.

We are looking for committed individuals to join the team:

Role - Junior Sous Chef (Pastry)

Working Hours - Monday to Friday (occasional weekend events).

Role Description:

As a Pastry Junior Sous Chef, the incumbent shall be working closely with the Pastry Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
The top priority of the Pastry Junior Sous Chef is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
The incumbent must assist in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
The Pastry Junior Sous Chef has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 10 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Please send your resume to hr@myceliumcatering.com indicating:

• position applied
• availability / notice
• last drawn & expected salary

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but not limited to, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guide sthe departmental orientation for new hires.
• To ensure that colleagues are aware of hotel rules and regulations.
• To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

Our Company is looking for 3 executives in food services and need to meet the following citerior:

1) must be a team players and must be able to work in split shift

2) must be able to travel by its own

3) well verse in presentation of Food stuff

4) well present in doing service work

5) salary 3000-6000

• Assist Chef de Partie / Sous Chef in preparing desserts/pastries
• Assist Chef de Partie / Sous Chef in preparing and ensuring sufficiency of mise en place
• Assist Chef de Partie / Sous Chef in conducting stock-take of ingredients
• Good knowledge of ingredients and cooking methods
• Good knowledge of food handling, food preparation and cooking procedures
• Excellent knowledge of food hygiene regulations and company quality standards
• Acute taste for food

Hospitality Training Network ( HTN ) is seeking an eager and dedicated Apprentice Pastry Chef to join the team with La Doree !
What youll get is a nationally recognised certification that can take you around the world.
It all starts here, so read on heres some of the benefits:

Earn a full-time wage as you learn and gain your recognised Qualification: Certificate III in Cake and Pastry (FBP30321)
Full uniform and tool kit provided to set you up from the start.
Tailored and flexible training from skilled professionals
Specialist mentoring and support with check-ins every 6 weeks and always available contacts
Opportunity to build your experience at more than one employer!

Location:
Greenacre NSW
La Doree is a Halal French Patisserie creating the finest edible masterpieces. From creating the finest cakes for any occasion to mini desserts ... Click here to view more detail / apply for Pastry Chef Apprenticeship ? 2nd Year ? La Doree