Pastry & Baking Production

Prepare, bake, and finish a variety of pastries, cakes, breads, cookies, and desserts according to set recipes and standards. Measure and combine ingredients with precision, ensuring correct mixing, proofing, baking, and cooling processes. Ensure all pastry products meet established quality standards for taste, texture, aroma, and presentation.

Cake Decoration & Presentation

Decorate cakes and pastries using icing, fondant, glazes, chocolate work, and other techniques. Create visually appealing displays that enhance customer experience and uphold brand image. Customize cakes based on orders (birthdays, events, or special occasions).

Recipe Adherence & Product Consistency

Follow recipes accurately to maintain consistent product quality. Adjust baking temperatures, timings, and ingredients when needed while maintaining high standards. Suggest improvements or new recipe ideas to enhance menu variety.

Stock Management & Inventory Control

Monitor stock levels of baking ingredients, tools, and packaging materials. Report shortages early to avoid interruptions in production. Properly label, store, and rotate ingredients (FIFO) to maintain freshness and reduce wastage.

Hygiene, Safety & Compliance

Maintain strict adherence to food safety, hygiene regulations, and sanitation standards. Ensure all equipment is cleaned, sanitized, and safely stored after use. Conduct regular workstation cleaning and follow all kitchen safety protocols.

Equipment Operation & Maintenance

Operate baking equipment such as ovens, mixers, dough sheeters, and proofers safely. Identify and report any equipment faults or maintenance needs promptly.

Menu & Product Development

Collaborate with management to design and test new pastries or seasonal items. Stay updated on pastry trends to bring creativity and innovation into product offerings.

Teamwork & Kitchen Coordination

Work closely with chefs and kitchen staff to ensure smooth service and timely production. Assist in training junior staff or interns on pastry techniques and kitchen procedures. Communicate effectively about production schedules, orders, and special requirements.

Quality Assurance & Customer Satisfaction

Conduct regular quality checks on products before they leave the kitchen. Respond to customer feedback and ensure continuous improvement of pastry offerings.

Key Requirements, Skills and Qualification

Diploma in Hospitality, Culinary Arts, Baking & Pastry, or a related field. Proven experience working in a hotel, bakery, or professional kitchen environment. Strong knowledge of baking techniques, pastry production, and cake decoration. Ability to follow recipes accurately and work with minimal supervision. Excellent attention to detail, creativity, and commitment to quality. Good time management skills and ability to work under pressure.

• Prepare, bake, and finish a variety of pastries, cakes, breads, cookies, and desserts according to set recipes and standards.
• Measure and combine ingredients with precision, ensuring correct mixing, proofing, baking, and cooling processes.
• Ensure all pastry products meet established quality standards for taste, texture, aroma, and presentation.
• Decorate cakes and pastries using icing, fondant, glazes, chocolate work, and other techniques.
• Create visually appealing displays that enhance customer experience and uphold brand image.
• Customize cakes based on orders (birthdays, events, or special occasions).
• Follow recipes accurately to maintain consistent product quality.
• Adjust baking temperatures, timings, and ingredients when needed while maintaining high standards.
• Suggest improvements or new recipe ideas to enhance menu variety.
• Monitor stock levels of baking ingredients, tools, and packaging materials.
• Report shortages early to avoid interruptions in production.
• Properly label, store, and rotate ingredients (FIFO) to maintain freshness and reduce wastage.
• Maintain strict adherence to food safety, hygiene regulations, and sanitation standards.
• Ensure all equipment is cleaned, sanitized, and safely stored after use.
• Conduct regular workstation cleaning and follow all kitchen safety protocols.
• Operate baking equipment such as ovens, mixers, dough sheeters, and proofers safely.
• Identify and report any equipment faults or maintenance needs promptly.
• Collaborate with management to design and test new pastries or seasonal items.
• Stay updated on pastry trends to bring creativity and innovation into product offerings.
• Work closely with chefs and kitchen staff to ensure smooth service and timely production.
• Assist in training junior staff or interns on pastry techniques and kitchen procedures.
• Communicate effectively about production schedules, orders, and special requirements.
• Conduct regular quality checks on products before they leave the kitchen.
• Respond to customer feedback and ensure continuous improvement of pastry offerings.

• Strong knowledge of baking techniques, pastry production, and cake decoration
• Ability to follow recipes accurately and work with minimal supervision
• Excellent attention to detail, creativity, and commitment to quality
• Good time management skills and ability to work under pressure

• Diploma in Hospitality, Culinary Arts, Baking & Pastry, or a related field
• Proven experience working in a hotel, bakery, or professional kitchen environment