• Application Deadline:
• Position: Pastry / Kitchen Assistant



• Job Type Full Time



• Qualification Secondary School (SSCE)



• Experience



• Location Abuja




• Job Field Catering / Confectionery 
  
  

Responsibilities

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes


• Create new and exciting desserts to renew our menus and engage the interest of customers


• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting


• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget


• Check quality of material and condition of equipment and devices used for cooking


• Guide and motivate pastry assistants and bakers to work more efficiently


• Identify staffing needs and help recruit and train personnel


• Maintain a lean and orderly cooking station and adhere to health and safety standards


• Assist chefs with food preparation, including washing, peeling, cutting, and chopping ingredients.


• Maintain cleanliness and organization of kitchen work areas, including washing dishes, utensils, and cooking equipment.


• Help with the storage and labeling of food items in refrigerators and freezers.


• Ensure that kitchen appliances and tools are cleaned and stored properly after use.


• Adhere to all food safety and sanitation regulations.


• Assist in the inventory management by keeping track of stock levels and notifying supervisors when supplies are low.


• Support the team during busy service times and perform additional tasks as required.


• Participate in team meetings and training sessions as needed.

Requirements and Skills

• Certificate in culinary arts, pastry-making, baking or relevant field


• Proven experience as Pastry Chef, baker or relevant role


• Great attention to detail and creativity


• Organizing and leadership skills


• Willingness to replenish professional knowledge


• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition


• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)