CHANTILLY
Bakery Pastry Chef
Mr. Joy Chicken is seeking a Bakery Pastry Chef in Gustavo A. Madero, Mexico City.
A family-owned business dedicated to producing Chinese cuisine, seeking candidates due to company growth:
Bakery Pastry Chef
Would you like to join our team? Are you passionate about Chinese culture and its gastronomy? So are we! Apply for an interview and work with us!
What do you need?
Gender: Unrestricted
Age: 23 years or older
Education: Technical degree in Food Science
Complete and up-to-date photocopies of all required documentation
Availability to work from 9 a.m. to 6 p.m.
Minimum 2 years’ experience preparing baked goods
Work location: Metro Indios Verdes
We offer:
Monthly salary of MXN 11,000 + MXN 2,000 bonus.
Monthly bonuses for attendance and punctuality, performance, birthdays, monthly sales percentage, among others.
Work schedule from Monday to Sunday, with rotating weekly days off.
Working hours: 9 a.m. to 6 p.m.
Career growth and development within the company
Ongoing training
Job stability
Competencies
Creativity
Adaptability
Sense of urgency
Responsibility
Teamwork
Key responsibilities
1) Planning and mise en place
Review daily/weekly production plans by category (cakes, creams, mousses, tartlets, choux, puff pastry, flans/gelatin-based desserts, cookies, toppings).
Weigh and prepare pre-mixes, bases, syrups, coulis, and foundational preparations (ganache, pastry cream, curd, glazes).
Verify equipment and temperatures: refrigerators (4 °C), freezers (−18 °C), preheated ovens, blast chiller ready for use.
Label and rotate ingredients following FIFO/FEFO principles.
2) Hot production
Prepare batters and doughs (sponges, brownies, cookies, choux, puff pastry/laminated doughs) according to technical specifications: timing, mixing speed, resting periods.
Control baking curves (time/temperature/steam), conduct doneness tests, and ensure proper cooling.
Prepare tarts: blind baking, filling, finishing.
3) Cold production and assembly
Prepare creams and mousses (English-style, pastry cream, whipped cream, diplomatic cream, Bavarian cream), controlling cooking points and critical temperatures.
Use of gelling agents (gelatin/pectin) and stable emulsions.
Tempering chocolate (temperature curve), dipping, and decorations (piping, stippling, filigree).
Assembly/coating of cakes and individual desserts; leveling, crumb coating, and pre-finishing.
4) Finishing and decoration
Glazes (mirror, neutral, fondant), protected fresh fruit, airbrushing where applicable.
Standard portioning (weight/size) and plating per the plating manual.
Control of finishing waste and reprocessing.
5) Cold chain and food safety (HACCP/NOM-251)
Safe handling of dairy/eggs and allergens (milk, gluten, nuts); prevention of cross-contamination.
Use of blast chiller and cooling curves; adherence to product shelf life.
Logbooks: temperature records, cleaning logs, thermometer/scale calibration, raw material receiving.
6) Cost control and yield management
Adhere to specified gram weights and yields per batch; record number of units produced.
Measure and report waste (preparation, baking, post-production/display).
7) Display, packaging, and dispatch
Stock display cases: rotation, signage, protection, brand aesthetics.
Secure packaging (temperature control, transport suitability) for delivery/takeaway.
Batch/date traceability on labels.
8) Cleaning, maintenance, and safety
SSOPs per station: mixers, ovens, cold tables, hoses/sprayers, molds, utensils.
Basic maintenance (belt replacement, deep oven cleaning) and reporting of malfunctions.
9) Documentation and standardization
Follow technical sheets and plating manual; propose operational improvements.
Update checklists (opening/production/closing).
Support new product trials (pilot testing) with technical feedback.
10) Teamwork and service
Coordinate with bar/kitchen for integrated service (dessert + beverage combos).
Train assistants in basic techniques (piping, glazing, cutting, hygiene).
Assist with blind inventory counts and internal supply requisitions.

Gustavo A. Madero
MXN 13,000/month