Dessert (Pastry) Chef

Location: Providenciales, Turks and Caicos Islands

Reports To: Executive Chef / Sous Chef

Summary: The Dessert (Pastry) Chef is a creative and precise culinary artist responsible for the entire pastry section. This includes designing, preparing, and presenting all desserts, pastries, breads, and baked goods to the highest standard, contributing significantly to the final impression of the guest's dining experience.

Key Responsibilities:

Design and execute a diverse dessert menu, including plated desserts, petits fours, cakes, pastries, ice creams, sorbets, and artisan breads.
Incorporate local flavors (e.g., tropical fruits, rum, coconut) where appropriate.
Manage all aspects of the pastry kitchen, including production planning, scheduling, and costing.
Maintain impeccable standards of quality, consistency, and visual presentation for all items.
Ensure proper storage and handling of all pastry ingredients and finished products.
Manage inventory for the pastry department, including ordering and stock rotation.
Train and supervise any commis or junior pastry staff.
Maintain a scrupulously clean and organized workstation, adhering to all sanitation regulations.
Collaborate with the Executive Chef on menu development and special event planning (weddings, celebrations).

Qualifications & Requirements:

Formal pastry arts training or equivalent apprenticeship.
Minimum of 3 years of experience as a Pastry Chef or Senior Pastry Cook in a high-end restaurant, hotel, or resort.
Extensive portfolio demonstrating skill in chocolate work, sugar art, baking, and plating.
Creative flair and a passion for seasonal, high-quality ingredients.
Meticulous attention to detail and a commitment to precision.
Strong time-management skills and the ability to work independently.
Must be legally eligible to work in Turks and Caicos Islands.

Dessert (Pastry) Chef jobs

Dessert (Pastry) Chef