JOB PURPOSE

Afro Sayari Resort is seeking a talented, versatile, and high-energy Pastry Chef / Cook to join our culinary team. This is a unique hybrid role designed for a dynamic chef who excels in the art of pastry and baking, but is equally competent and willing to support the hot kitchen line during peak operational hours. If you are a flexible culinary professional who can seamlessly transition from crafting delicate desserts to managing high-volume hot line orders, this role is for you.

KEY RESPONSIBILITIES

• Pastry & Baking Production: Prepare a wide range of high-quality breads, rolls, pastries, and desserts for daily operations, buffets, and special events.
• Hot Kitchen Support: Cross-functionally support the main kitchen by preparing ala carte meals, buffet dishes, and local/continental cuisine based on shift demands.
• Menu Execution & Presentation: Maintain high standards of food presentation, plating aesthetics, and portion consistency across both pastry and savory stations.
• Kitchen Hygiene & Safety: Enforce strict adherence to food safety standards, personal hygiene regulations, and clean-as-you-go practices.
• Cost Control: Accurately measure ingredients to minimize food wastage, optimize yields, and monitor stock levels for pastry and kitchen supplies.

MINIMUM QUALIFICATIONS & EXPERIENCE

• Education: Diploma or Certificate in Culinary Arts, Food Production, or Pastry & Baking from a recognized hospitality institution.
• Experience: Minimum of 2 to 3 years of active kitchen experience in a busy restaurant, hotel, or resort environment.
• Dual Capability: Proven track record with a strong focus on baking/pastry alongside hands-on line cooking experience in the hot kitchen.

CORE COMPETENCIES

• Exceptional culinary agility; ability to transition smoothly between pastry and savory stations.
• Strong understanding of dough fermentation, baking temperatures, and flavor profiles.
• Speed, stamina, and composure when working under pressure during peak weekend and family day rushes.
• Strong team player with a collaborative mindset.

• Pastry & Baking Production: Prepare a wide range of high-quality breads, rolls, pastries, and desserts for daily operations, buffets, and special events.
• Hot Kitchen Support: Cross-functionally support the main kitchen by preparing ala carte meals, buffet dishes, and local/continental cuisine based on shift demands.
• Menu Execution & Presentation: Maintain high standards of food presentation, plating aesthetics, and portion consistency across both pastry and savory stations.
• Kitchen Hygiene & Safety: Enforce strict adherence to food safety standards, personal hygiene regulations, and clean-as-you-go practices.
• Cost Control: Accurately measure ingredients to minimize food wastage, optimize yields, and monitor stock levels for pastry and kitchen supplies.

• Exceptional culinary agility; ability to transition smoothly between pastry and savory stations.
• Strong understanding of dough fermentation, baking temperatures, and flavor profiles.
• Speed, stamina, and composure when working under pressure during peak weekend and family day rushes.
• Strong team player with a collaborative mindset.

• Diploma or Certificate in Culinary Arts, Food Production, or Pastry & Baking from a recognized hospitality institution.
• Minimum of 2 to 3 years of active kitchen experience in a busy restaurant, hotel, or resort environment.
• Proven track record with a strong focus on baking/pastry alongside hands-on line cooking experience in the hot kitchen.