FWC MIA - Pastry Chef

Position Purpose Create high quality pastry items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Perform baking traditional confectionary and assist in production. Maintain the highest cleanliness and hygiene standard in the pastry and bakery section. Job Title Pastry Chef Reports To Executive Pastry Chef Duties and Responsibilities Essential Functions 70% Assist in managing the daily preparation and production of all pastry food according to airline specification and DO & CO standards. Monitor wastage and complete assigned tasks within the given time in order to meet strict deadlines. Demonstrate creative baking techniques such as prepping, melting, measuring, tempering, baking, whipping, icing, layering, juicing and decorating. 15% Review menu specifications and ensure all pastry team members are following the guidelines. 10% Maintain food cost levels through purchasing and wastage control. Motivate, train and develop team members’ skills and assist Pastry Sous Chef and Executive Pastry Chef as assigned. Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to the manager and the hygiene and food safety team. Supportive Functions Ensure adequacy of supplies at the cooking stations. Store ingredients and food items according to food safety standards and follow the guidance of the executive pastry chef and Pastry Sous Chef. Help to maintain a climate of smooth and friendly cooperation. Other duties as assigned. Organizational Relationships Assistant Pastry Chef Pastry Cook and Helpers Pastry Mixer Qualifications Specific Knowledge, Skills, Abilities Proactivity and self‑organization. Capable to work independently as well as in a team environment. Excellent planning and coordination skills. Team leader qualities and outstanding communication skills. Dedication and attention to detail with regards to customer service. Solution seeker and effective decision maker. Hands‑on to ensure all flights kitchen ready times are completed. The ability to manage quickly to overcome any deficiencies in the transportation department. Proficient computer skills (Particularly Microsoft Word, Excel, Outlook, etc.). Flexibility (different shifts – day, night, weekends, holidays). Education & Experience Minimum of 3 years of experience in pastry/bakery preferably with large production volume managing a team of at least 3 members. Full knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times. Certificate in culinary arts, pastry‑making, baking or relevant field. Vision Demands No special vision requirements. Physical Activities Stand Close vision – clear vision at 20 inches or less Walk Distance vision – clear vision at 20 feet or more Sit Color vision – ability to identify and distinguish colors Use hands to find, handle, load, or feed Peripheral vision Reach with hands and arms Depth perception Climb or balance Ability to adjust focus Stoop, kneel, crouch, or crawl Talk Noise Level Very quiet Quiet Modest Weight and Force Demands Up to 10 pounds Up to 25 pounds Up to 50 pounds Up to 100 pounds More than 100 pounds Mental Functions Compare Analyze Communicate Copy Coordinate Instruct Compute Synthesize Evaluate Interpersonal Skills Compile Negotiate Work Environment Wet or humid conditions (non‑weather) Work near moving mechanical parts Work in high, precarious places Fumes or airborne particles Toxic or caustic chemicals Outdoor weather conditions Extreme cold (non‑weather) Extreme heat (non‑weather) Risk of electrical shock Work with explosives Risk of radiation Vibration #J-18808-Ljbffr DO & CO AG