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.