Pastry Cook

The Ethiopian Red Cross Society (ERCS) was established in 1935 and is one of the oldest and largest humanitarian organizations in Ethiopia. ERCS provides services to communities affected by natural and manmade disasters through the provision of emergency responses, ambulance and first aid, family reunification, essential drugs, water and sanitation, and other humanitarian services. ERCS also runs disaster risk reduction programs with the aim of creating resilience households and communities. Currently the ERCS has a structure consisting of 15 Regional Offices, Zonal Branches and District/Woreda Branches, Woreda Red Cross Committee and Kebele Red Cross committees.

ERCS also runs disaster risk reduction programs relating to food security, climate change adaptation, livelihood diversification, and institutional capacity building interventions, with the aim of creating resilience households and communities. ERCS works in partnership with the Ethiopian Government, International Federation of the Red Cross and Red Crescent (IFRC), International Committee of the Red Cross (ICRC), partnering National Societies, members, volunteers and the communities we serve.

II.    Job Summary

Under the supervision of head chef, the Pastry Cook prepare desserts, pastries, and other baked goods. Pastry cook are responsible for ensuring the quality of ingredients, maintaining equipment, and creating recipes.

Key performance area

• Prepare a wide variety of goods such as cakes, cookies, pies, breads etc.
• Follow traditional and modern recipes to meet the establishment’s quality standards
• Measure and combine ingredients using mixers, blenders, heat sources, and other equipment to make baked goods
• Decorate pastries and desserts to ensure the presentation is beautiful and exciting
• Maintain a clean and tidy working area
• Follow all food safety procedures
• Order, receive, and store supplies in proper conditions
• Perform tests to ensure the dough or batter is mixed to the right consistency
• Keep up with cooking trends and best practices
• Monitor baking progress using specific tools like thermometers or toothpicks
• Performs other related duties and responsibilities as assigned by the head chef.

Qualification Requirements:    

• First degree/Diploma/ level IV/or Level III/ in pastry & bakery/Food Preparation/ culinary, Confectionary
• 2/4/6 years work experience in food preparation,