Role Objective The successful candidate will take charge of the pastry and bakery section, ensuring the preparation of high-quality baked products while introducing fresh and innovative dessert ideas. The role requires a passionate culinary professional who can maintain exceptional presentation standards and contribute to an outstanding guest dining experience. Core Duties and Responsibilities Prepare and oversee production of pastries, cakes, cookies, desserts, and artisan breads Design and refresh dessert menus with creative and visually appealing concepts Maintain consistency in quality, taste, and presentation of all bakery products Monitor kitchen costs, minimize wastage, and manage the pastry section budget effectively Ensure proper storage, handling, and inventory control of all ingredients and supplies Supervise, coach, and support junior pastry staff in daily operations Track stock levels and coordinate timely ordering of baking ingredients and materials Uphold food safety, hygiene, and HACCP compliance standards within the pastry section Conduct routine inspections on ingredients, equipment, and baking tools to ensure quality standards are met Introduce new pastry and dessert innovations to improve menu offerings Support recruitment and onboarding of pastry team members when required Carry out additional duties assigned within the scope of the role Job Specifications and Qualifications Diploma or Certificate in Culinary Arts, Pastry Arts, or a related discipline At least 2 years’ experience in a pastry role within a busy hotel, preferably a 4-star establishment or similar setting Valid Food Handler’s Certificate Practical knowledge of HACCP standards Key Competencies Excellent pastry and baking expertise Creative mindset with strong attention to detail Ability to thrive in a high-pressure kitchen environment Self-motivated, organized, and proactive Strong interpersonal and teamwork skills with professional conduct go to method of application »