Pastry Chef
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QUALIFICATIONS
- Diploma/Certificate in Pastry, Bakery, Culinary Arts, or related field.
- 3-5 years' professional pastry experience, preferably in a hotel or restaurant.
- Strong knowledge of pastry production, baking, cakes, desserts, confectionery, food safety, hygiene, and HACCP.
- Proven leadership, team management, training, communication, and organizational skills.
- Ability to independently manage a pastry section in a fast-paced kitchen. Knowledge of costing, stock, portion, and wastage control is an advantage.
RESPONSIBILITIES
- Oversee pastry production, workflow, scheduling, and daily operations.
- Prepare and develop pastries, desserts, cakes, breads, and other baked products.
- Develop and standardize recipes to ensure consistent quality, taste, presentation, and portions.
- Supervise, train, and mentor pastry team members.
- Maintain food quality, hygiene, safety, cleanliness, and HACCP standards.
- Manage stock, purchasing, storage, costs, portions, and wastage.
- Ensure proper use, cleaning, and maintenance of pastry equipment.
- Support menu development, special events, and innovative pastry offerings.