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.

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.

• 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.

• Leadership
• Team management
• Training
• Communication
• Organizational skills
• Pastry production
• Baking
• Dessert preparation
• Confectionery
• Food safety
• Hygiene
• HACCP
• Costing
• Stock management
• Portion control
• Wastage control

• 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.