Pastry Chef

1. Prepare a wide variety of baked goods including
   cakes, pastries, desserts, tarts, breads, and other specialty items.
   
2. Develop new dessert and pastry recipes in line with
   current food trends and customer preferences.
   
3. Ensure all pastry items meet quality and presentation
   standards.
   
4. Maintain cleanliness and organization of the pastry
   kitchen in compliance with health and safety regulations.
   
5. Manage stock levels of baking ingredients and
   supplies, ensuring timely orders and cost control.
   
6. Work closely with the Executive Chef and kitchen team
   to coordinate production schedules and menu planning.
   
7. Train and supervise junior pastry staff when
   required.
   

Requirements

1.      Minimum 2–3 years of experience as a Pastry Chef
in a hotel or upscale restaurant setting.

2.      Proven expertise in pastry preparation,
decorating, and plating.

3.      Strong knowledge of baking techniques, kitchen
equipment, and food safety standards.

4.      Ability to work under pressure and meet
high-quality standards consistently.

5.      Creativity, attention to detail, and a passion
for baking and presentation.