Pastry Chef

Responsibilities:

Preparing baked goods including breads, cakes, tarts, pies, chocolates, and viennoiseries (e.g., croissants and Danish pastries). Designing dessert menus, developing original recipes, and balancing flavor profiles. Crafting aesthetically appealing dessert presentations, intricate cake designs, and sugar or chocolate sculptures. Managing inventory, sourcing quality ingredients, ensuring food safety and sanitation standards, and supervising bakery staff.

Requirements:

Minimum qualification of OND, HND, BSc; some certifications can also be considered. 2-5 years of previous experience in a similar role Eloquent in English Language communication skills. Admirable facial structure. Must be able to make Croissants. Deep knowledge of culinary techniques, menu engineering, inventory control, and food cost management. Culinary degree, diploma, or equivalent professional culinary certification. Strong leadership, communication, and organisational skills under high-pressure kitchen conditions. In-depth understanding of local food safety regulations and sanitation standards. Gender: Male