Head Pastry Chef

"Family Food" is a leading company in the food industry in the Imereti region. We own a modern, 3000 sq.m. production facility equipped with European-standard technology, where high-quality ready-to-eat food and confectionery products are created daily.

The company "Family Food" is looking for a highly qualified and experienced Head Pastry Chef (specialist in classical and modern confectionery directions) who will ensure the professional and technological development of the confectionery direction.

For us, the priority and main requirement is a perfect knowledge of traditional and classical confectionery technologies, as well as creative approaches to modern trends. Preference will be given to those with practical experience in French confectionery lines and new technologies.

Remuneration and working conditions:

Remuneration: 3,000-6,000 GEL (depending on qualifications and experience); Cooperation format: full-time (permanent position) Workplace: Kutaisi, Nikaia Street N21

Main responsibilities:

Development, improvement, and implementation of recipes for traditional, classical, and modern confectionery products; Development of a range of cakes, pastries, creams, mousses, desserts, and other confectionery products; Creation of new types of dry confectionery products (biscuits, crackers, etc.) and development of production technologies; Implementation of modern confectionery technologies in practice; Compilation of technological cards, standardization of recipes, and development of technological recommendations for the correct selection and use of raw materials; Development of standards for the taste, texture, visual appearance, and quality of finished products and control over their observance; Periodic evaluation of the existing range and updating it with new products.

Qualification requirements:

Many years of professional experience in the confectionery field; Experience working as a pastry chef or leading confectionery specialist; In-depth knowledge of classical and modern confectionery technologies and the ability to apply them in practice; Knowledge of technologies for making cakes, pastries, desserts, and dry confectionery products; Experience in independently creating new products and developing recipes; Knowledge of compiling technological cards, standardizing recipes, and specifics of large-scale confectionery production; Ability to share professional knowledge and practically train employees.

Preference will be given to:

In-depth knowledge of French confectionery direction; Experience in using modern confectionery equipment and innovative raw materials; Experience working in centralized or network confectionery production; Professional portfolio and international experience.

Application procedure

Interested candidates, please send your CV and portfolio of professional works by email.