You rotate through every station in the pastry kitchen — bizcochería, syrup work, glazing, packaging, and decoration support. You're not assigned to one task; you go where production needs you that day. Two years of experience means you arrive productive in week three.
What you're actually doing
Mise en place. Weighing ingredients. Mixing batters under direction from the Head Pastry Chef. Loading and unloading ovens. Assisting in syrup work. Logging batches in FSMS. Maintaining station hygiene. Backing up the Packaging Specialist on high-volume days.
Responsibilities
- Rotate through pastry kitchen stations as production requires
- Support batch production: ingredient prep, mixing, oven loading, syrup application
- Log assigned batch data in FSMS accurately
- Maintain station cleanliness throughout shifts
- Assist in basic decoration tasks (glazing, simple piping) under Head Pastry Chef supervision
- Cross-train on packaging and finishing during low-production hours
Requirements
- Complete technical degree (INATEC or recognized institution) in pastelería, repostería, or bizcochería
- 1–2 years of experience rotating across pastry stations
- Comfortable with repetitive precision tasks
- Willingness to work across all pastry stations as needed
- Current MINSA card required before day one
Academic requirements
Complete technical degree in pastelería, repostería, or bizcochería. Training only in panadería does not qualify. Our product is rum cake, not bread.