Pastry (Daily Worker)

Pastry Daily Worker (DW) Food & Production (Pastry & Bakery Section)

Experience Required:Minimum 2 years in a hotel or professional bakery/kitchen environment

Key Responsibilities (Job Description) Daily Production: Prepare, bake, and produce daily pastry items, breads, cakes, cookies, and dessert components according to hotel standards and recipes. Assisting Operations: Support the Pastry Chef or Demi Chef de Partie during daily operations, banquet events, breakfast buffets, and special functions. Quality Control: Ensure all ingredients are fresh, properly stored, and finished products meet high standards of taste, texture, and visual presentation. Kitchen Hygiene & Sanitation: Maintain a clean, safe, and organized workstation, equipment, and storage areas following HACCP and food safety guidelines. Inventory & Prep: Check stock levels, prepare daily mise en place, and assist in minimizing food waste.

Qualifications & Requirements Experience: Minimum 2 years of hands-on working experience in a hotel pastry kitchen, bakery, or fine-dining restaurant. Education: Vocational high school degree (SMK) in Culinary Arts or relevant hospitality/tourism background is preferred. Skills:

• Good understanding of basic to intermediate pastry and baking techniques (bread making, cake decoration, pastry cream, etc.).
• Ability to work efficiently under pressure and in a fast-paced environment.
• Strong attention to detail and high standards of cleanliness.

Skills: Teamwork, Microsoft Word, Customer Service, Candy/Pastry R&D, Microsoft Excel, Western Pastry, Cook, Microsoft Office, Pastry, Baking