PASTRY CHEF

DUTIES AND RESPONSIBILITIES

• Prepare and bake a variety of pastries, desserts, cakes, breads, and other baked goods according to established recipes and standards
• Develop and test new pastry recipes while ensuring consistency and cost-effectiveness
• Ensure all products meet quality, taste, and presentation standards
• Manage inventory, including monitoring stock levels, placing orders, and minimizing waste
• Maintain cleanliness and organization of the pastry section in compliance with food safety and hygiene regulations
• Conduct quality control checks on ingredients and finished products
• Properly store raw materials and finished products to maintain freshness and reduce spoilage
• Collaborate with kitchen staff to ensure smooth kitchen operations and timely service
• Follow portion control and costing guidelines to maintain profitability
• Adhere to all health, safety, and sanitation standards

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Certificate in Pastry Arts, Baking, Culinary Arts, or a related field
• Minimum of 1-year professional experience as a Pastry Chef or Pastry Cook
• Strong understanding of pastry techniques, baking methods, and dessert preparation
• Experience in recipe development and standardization
• Knowledge of inventory management and cost control
• High attention to detail with a passion for quality and consistency
• Ability to work under pressure and meet production deadlines
• Good organizational and time management skills

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.