Pastry Production & Quality Control

• Prepare, bake, and present high-quality pastries, desserts, and bread in accordance with hotel standards.
• Ensure consistency in taste, presentation, and portioning across all pastry products.
• Develop and refine pastry recipes to enhance the menu offering.
• Monitor stock levels, order supplies, and ensure proper ingredient storage and rotation.

Hygiene & Safety

• Maintain all HACCP standards within the pastry section, ensuring compliance with food safety regulations.
• Work closely with the Hygiene Manager to uphold sanitation protocols and pass audit score targets.
• Ensure all pastry tools and equipment are properly maintained and in working condition.
• Monitor the freshness of ingredients, ensuring timely replacement to prevent food contamination.

Team Leadership & Training

• Support and mentor the pastry team, fostering skill development and teamwork.
• Conduct performance reviews, provide constructive feedback, and lead training sessions.
• Establish and implement structured training schedules for continuous learning and improvement.
• Collaborate with culinary leaders and supervisors to maintain high performance, discipline, and engagement within the team.

Operational Excellence

• Ensure adherence to standardized recipes and operational procedures to maintain consistency.
• Continuously review and improve training manuals and standard operating procedures (SOPs).
• Work with the culinary leadership to innovate and introduce new pastry items aligned with guest preferences.

Qualifications

• Diploma or certification in Pastry Arts or Culinary Arts from a recognized institution.
• Minimum of 3-5 years of experience in a similar role within a luxury hotel or fine dining establishment.
• Strong knowledge of pastry techniques, ingredients, and food safety regulations.
• Excellent leadership, organizational, and time management skills.
• Ability to work in a fast-paced environment while maintaining high quality and attention to detail.