Pastry Chef

Responsibilities:

Prepare, bake, and decorate a wide range of pastries, cakes, pies, breads, desserts, and signature baked goods following established recipes. Assist in creating new dessert menus, seasonal specials, and innovative pastry recipes that appeal to customers. Select high-quality ingredients, inspect finished products for consistency and taste, and ensure proper storage to maintain freshness. Monitor pastry inventory, track ingredient usage, manage stock levels, and place orders for baking supplies as needed. Maintain strict sanitation, cleanliness, and food safety standards across the pastry station and work areas. Properly operate, clean, and maintain specialized pastry equipment (e.g., mixers, ovens, proofers, dough sheeters).

Requirements:

Minimum qualification of SSCE. 1 year of previous experience as a Pastry Chef, Baker, or Pastry Assistant in a professional kitchen, bakery, hotel, or restaurant. Strong culinary knowledge, precision measuring, advanced baking techniques, and creative cake decorating/piping skills. Excellent attention to detail, time management, creativity, and the physical stamina to stand for long periods in a fast-paced environment. Female candidates are preferred.