The successful candidate will be responsible for:

• Preparing premium pastries, cakes, desserts, chocolates, breads and viennoiserie
• Developing seasonal menus and signature desserts
• Overseeing daily pastry kitchen operations
• Maintaining food safety, hygiene and HACCP standards
• Managing inventory, food costs and wastage
• Supervising and developing junior pastry kitchen staff

Key requirements:

• Minimum 3 years’ experience as a Pastry Chef
• Diploma/Certificate in Pastry Arts, Culinary Arts, Hospitality Management or a related field
• Strong technical skills in pastry production, chocolate work, artisan baking, cake decoration and dessert presentation
• Experience in premium dessert or café operations is an advantage
• Food Safety/HACCP certification is an added advantage