Recipe Preparation:

• Prepare and measure ingredients according to recipes and production schedules.
• Follow established recipes and techniques to create a variety of confections, including cakes, cookies, and pastries.

Baking and Oven Operations:

• Operate baking equipment and ovens to bake pastries and desserts to perfection.
• Monitor baking times and temperatures to ensure consistent quality and flavor.

Pastry Production:

• Roll, cut, shape, and mold dough to create pastry shells, crusts, and layers.
• Fill pastries with creams, fillings, and toppings according to recipe specifications.

Decoration and Finishing:

• Decorate and finish pastries with icing, glazes, toppings, and other decorative elements.
• Use piping bags, pastry tips, and tools to create intricate designs and patterns.

Quality Control and Inventory Management:

• Inspect finished products for quality, appearance, and taste.
• Maintain inventory levels of ingredients and supplies, and order replenishments as needed.

Qualifications:

• Proven experience as a confectioner or pastry chef, with a strong background in baking and pastry production.
• Knowledge of baking techniques, ingredients, and equipment.
• Creative flair and ability to design and decorate confections with precision and artistry.
• Attention to detail and commitment to producing high-quality products.
• Strong organizational and time-management skills.
• Ability to work independently and as part of a team.
• Food handler's certification or relevant culinary qualifications preferred.