Pastry Chef

The successful candidate will be responsible for:

·       Preparing premium pastries, cakes, desserts, chocolates, breads and viennoiserie.

·       Developing seasonal menus and signature desserts

·       Overseeing daily pastry kitchen operations

·       Maintaining food safety, hygiene and HACCP standards

·       Managing inventory, food costs and wastage

·       Supervising and developing junior pastry kitchen staff

Key requirements:

·       Minimum 3 years’ experience as a Pastry Chef

·       Diploma/Certificate in Pastry Arts, Culinary Arts, Hospitality Management or a related field

·       Strong technical skills in pastry production, chocolate work, artisan baking, cake decoration and dessert presentation

·       Experience in premium dessert or café operations is an advantage

·       Food Safety/HACCP certification is an added advantage