DUTIES AND RESPONSIBILITIES

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 REQUIREMENT SKILLS AND QUALIFICATION

• Certificate or 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
• Willingness to stay on-site (meals & accommodation provided)