Pastry Chef

REQUIREMENTS

• Certificate or Diploma in Pastry and Bakery, Culinary Arts, or a related field from a recognized institution
• Minimum of 3-5 years' experience as a Pastry Chef or in a similar role in a hotel, restaurant, bakery, or hospitality establishment.
• Experience or knowledge in hot kitchen operations is an added advantage
• Proficiency in preparing croissants, cakes, desserts, breads, cookies, and other baked products.
• Knowledge of baking techniques, recipe development, ingredient measurements, and food presentation6 
• Ability to maintain consistent product quality, taste, texture, and presentation
• Knowledge of food safety, hygiene, sanitation, and proper food storage.
• Ability to manage stock, minimize wastage, and control ingredient costs
• Creativity, attention to detail, and ability to work under pressure and meet deadines
• Strong communication, teamwork, time-management, and organizational skills.
• Ability to follow recipes, maintain kitchen cleanliness, and adhere to company policies and procedures
• Flexibility to work shifts, weekends, and public holidays as required