Pastry Chef

Oversee the pastry operations for all catering events, ensuring that each item is thoughtfully crafted and executed to perfection.

About Modern Catering

Modern Catering is a dynamic and innovative catering and event company committed to delivering exceptional culinary experiences for a diverse range of events. With a passion for quality, creativity and unparalleled service, our team is dedicated to becoming the premier choice for clients seeking memorable and flawlessly executed events.

Description

Job Overview:

Modern Catering seeks a skilled and creative Pastry Chef/Cook to join our dynamic team in delivering exceptional desserts and baked goods for a hybrid catering model. This role combines onsite event preparation, offsite production for delivery, and occasional virtual or pop-up dining experiences. The ideal candidate is passionate about pastry arts, adept at creating visually stunning and delicious offerings, and thrives in a fast-paced, client-focused environment that blends traditional catering with modern culinary trends.

Key Responsibilities:

• Menu Development: Design and execute innovative pastry and dessert menus tailored to client preferences, dietary needs (e.g., gluten-free, vegan), and event types (e.g., corporate events, weddings, delivery packages).
• Food Preparation: Prepare high-quality pastries, cakes, breads, and desserts for onsite events, pre-packaged deliveries, and hybrid dining experiences, ensuring consistency and excellence.
• Onsite Execution: Set up and present dessert stations or plated desserts at events, ensuring flawless presentation and timely service. Interact with guests to enhance their experience when required.
• Offsite Production: Produce baked goods and desserts for delivery orders, ensuring items maintain quality during transport and meet packaging standards.
• Inventory Management: Monitor and order ingredients, manage stock levels, and minimize waste while adhering to budget guidelines.
• Food Safety & Compliance: Adhere to food safety standards (e.g., HACCP), maintaining a clean and organized workspace in both onsite and offsite kitchens.
• Collaboration: Work closely with the culinary team, event planners, and clients to align menus with event themes and dietary requirements.
• Innovation: Stay updated on pastry trends, incorporating modern techniques (e.g., molecular gastronomy, plant-based desserts) to elevate offerings.
• Hybrid Duties: Support virtual experiences (e.g., live baking demos for clients) or pop-up events, adapting to diverse service formats as needed.
• Quality Control: Ensure all products meet Modern Catering’s standards for taste, presentation, and consistency across all service channels.

Qualifications:

• Experience: 2+ years as a pastry chef or cook in a professional kitchen, preferably in catering, bakery, or restaurant settings. Experience in hybrid catering (onsite and delivery) is a plus.
• Education: Culinary degree or equivalent training in pastry arts preferred; relevant certifications (e.g., ServSafe) a plus.
• Skills:
• Expertise in pastry techniques (e.g., laminated dough, cake decorating, chocolate work).
• Ability to adapt recipes for dietary restrictions and large-scale production.
• Strong time management and multitasking skills in high-pressure environments.
• Creative flair for dessert presentation and menu innovation.
• Basic knowledge of food costing and inventory management.
• Hybrid Role Requirements: Comfortable working in both onsite (event venues) and offsite (central kitchen) settings, with flexibility for occasional virtual or pop-up events.
• Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work in a fast-paced kitchen environment.
• Soft Skills: Excellent communication, teamwork, and customer service skills to engage with clients and team members effectively.

Key Performance Indicators (KPIs):

Customer Satisfaction: Achieve

• 90% positive feedback on dessert quality and presentation.

Food Waste: Maintain

• 10% waste in pastry production.
• Service Speed: Complete dessert prep and setup within event timelines (e.g., 30 minutes before service).
• Menu Innovation: Introduce 2-3 new dessert items per quarter aligned with client trends.
• Safety Compliance: Zero violations in health and safety audits.

Work Environment:

• Hybrid Model: Split time between onsite event catering, offsite kitchen production for deliveries, and occasional virtual or pop-up events.
• Schedule: Flexible, including evenings, weekends, and peak event seasons. Remote planning or virtual tasks may be required (e.g., recipe development, client consultations).
• Tools: Access to modern kitchen equipment, POS systems, and delivery logistics software.

Compensation & Benefits:

• Competitive salary based on experience (details available at [Insert Link or Contact]).
• Benefits package (e.g., health insurance, paid time off) for full-time roles.
• Opportunities for professional development and culinary work…