Responsibilities:

Baking and Preparation:

Preparing and baking a wide range of pastries, cakes, breads, and other sweet treats following recipes or creating new ones. 

Decorating:

Decorating pastries with icing, toppings, and other embellishments to enhance their visual appeal. 

Inventory Management:

Maintaining inventory of ingredients and supplies, ensuring adequate stock levels for production. 

Following Standards:

Adhering to established recipes, plating, and portion standards, as well as maintaining a clean and organized workspace. 

Collaboration:

Working with other kitchen staff, including the head chef and sous chef, to coordinate production and ensure smooth service. 

Quality Control:

Ensuring the quality and consistency of all pastry items produced. 

Food Safety:

Maintaining a clean and sanitary work environment, adhering to food safety and hygiene regulations

Requirements:

Certificate in pastry and Bakery Technology

Minimum 4 years’ experience in a four-star hotel or a busy Pastry Section

Experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen

Ability to manage inventory, follow recipes, and maintain a clean workspace.

Effective communication with other kitchen staff and potentially customers.

Ability to stand for extended periods and perform repetitive tasks.

Precise measurements, consistent execution of recipes, and attention to detail in decorating. 

Baking Expertise: Strong knowledge of baking techniques, ingredients, and equipment.

Creative Skills: Ability to decorate pastries and desserts with creativity and precision.