Job Description
REQUIREMENTS
- Certificate or Diploma in Pastry and Bakery, Culinary Arts, or a related field from a recognized institution
- Minimum of 3-5 years’ experience as a Pastry Chef or in a similar role in a hotel, restaurant, bakery, or hospitality establishment.
- Experience or knowledge in hot kitchen operations is an added advantage
- Proficiency in preparing croissants, cakes, desserts, breads, cookies, and other baked products.
- Knowledge of baking techniques, recipe development, ingredient measurements, and food presentation6
- Ability to maintain consistent product quality, taste, texture, and presentation
- Knowledge of food safety, hygiene, sanitation, and proper food storage.
- Ability to manage stock, minimize wastage, and control ingredient costs
- Creativity, attention to detail, and ability to work under pressure and meet deadines
- Strong communication, teamwork, time-management, and organizational skills.
- Ability to follow recipes, maintain kitchen cleanliness, and adhere to company policies and procedures
- Flexibility to work shifts, weekends, and public holidays as required
Experience: 3 – 5 years | Qualification: Diploma
Requirements
Diploma
