Qualifications:

1. *Recipe Development*: can create recipes for desserts that are not only delicious but also incorporate healthier ingredients like whole grains, fruits, and natural sweeteners like honey or maple syrup. These desserts can cater to individuals with dietary restrictions such as gluten-free, dairy-free, or nut-free.
2. *Allergen Management*: their knowledge of ingredient substitutions, they can ensure that desserts are free from common allergens like nuts, dairy, and gluten, making them suitable for a wider range of customers. This can be a significant selling point for those with food sensitivities or allergies.
3. *Market Differentiation*: a selection of healthy desserts sets your company apart from competitors who may focus solely on traditional, less health-conscious options. This can attract health-conscious consumers who are looking for indulgent treats without compromising their dietary goals.
4. *Customer Satisfaction and Loyalty*: catering to individuals with dietary restrictions and offering healthier options, you can build a loyal customer base who appreciates your company's commitment to providing inclusive and health-conscious desserts.
5. *Brand Image Enhancement*: a pastry chef skilled in creating healthy desserts reinforces your company's image as a socially responsible and health-conscious brand. This can enhance your brand reputation and attract customers who align with these values.
6. *Menu Diversification*: healthy desserts to your menu diversifies your offerings, appealing to a broader audience. This can lead to increased sales and revenue as you attract customers who may have previously overlooked your establishment due to dietary restrictions or health concerns.

Skills

• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)