Pastry Chef

Job Summary

Dedicated and detail-oriented Pastry & Crêpe Chef with proven culinary expertise in crafting artisan sweet and savory crêpes in high-volume café settings. Skilled in blending consistent, scratch-made batters, expertly preparing seasoned fresh chicken and pork fillings, and executing rapid, high-precision griddle cooking. Strong eye for culinary aesthetics, specializing in elegant crêpe plating, garnishing, and visual design to deliver an exceptional guest dining experience while upholding strict food safety, sanitation, and kitchen efficiency standards.Core Competencies & Responsibilities

• Batter Preparation & Consistency: Formulate, mix, and rest proprietary crêpe batters to exact viscosity and texture standards, ensuring uniform thickness and taste across all orders.
• Savory Protein Fabrication: Prep, marinate, cook, and slice fresh chicken and pork according to café signature recipes, monitoring optimal internal temperatures for tenderness and food safety.
• High-Speed Assembly & Spreading: Master traditional T-spreader and electric griddle techniques to cook, flip, fold, and assemble sweet and savory crêpes rapidly during peak service hours.
• Artistic Plating & Design: Apply presentation techniques—including sauce drizzles, powdered sugar dusting, piping, and fresh fruit or herb placement—to maintain high visual appeal and brand standards.
• Quality & Sanitation Compliance: Maintain strict station sanitation, cross-contamination control between proteins and allergen-sensitive batters, and continuous inventory rotation.

Pay: $20.00 - $28.00 per hour

Work Location: In person