Role Objective

Our client is seeking a Pastry Chef who will be responsible for the creation, decoration, and presentation of all desserts, breads, and pastries. You will lead the pastry team, manage inventory for specialized and ensure that every sweet finish aligns with the establishment’s brand, guidelines and quality standards.

Core Duties and Responsibilities

• Design dessert menus that balance flavors, textures, and temperatures.
• Oversee & prepare the production of cakes, cookies, artisan breads etc.
• Ensure high-level food styling and presentation for all plated desserts.
• Calculate food costs per dish and manage the pastry budget to minimize waste.
• Order specialty supplies and maintain stock of perishables like dairy and seasonal fruits.
• Train and mentor pastry assistants and ensures the station runs smoothly during high-volume service.
• Maintain a clinical level of cleanliness, following all HACCP and food safety regulations.
• Create new and exciting desserts to renew our menus and engage the interest of customers
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for preparation and baking
• Identify staffing needs and help recruit and train personnel
• Any other related duties as assigned.

 Job Specifications and Qualifications

• Diploma / Certificate in Culinary Arts or Pastry Arts/Production or related area.
• At least 2 years in pastry production in a busy hotel environment.
• Valid Food handlers certificate.
• Knowledge in HACCP.

    Key Competencies

• Technical Mastery in Pastry production
• Creative and Innovative
• Track record of working efficiently in a fast-paced environment.
• Self-motivated and takes own initiative.
• Must be a team player with strong work ethics.