Pastry Chef
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Job Summary
Create and produce high-quality pastries, desserts, breads, and baked goods for the hotel’s restaurants, banquets, and room service, upholding presentation and taste standards consistent with the hotel’s brand.
Key Responsibilities
- Design and prepare a variety of pastries, cakes, desserts, and baked goods
- Develop seasonal and special-occasion dessert menus in coordination with the Executive Chef
- Ensure consistency in taste, quality, and presentation across all outlets
- Manage pastry section inventory, ordering, and waste control
- Maintain strict food hygiene, safety, and HACCP standards
- Train and supervise junior pastry staff and commis chefs
- Support banquet and event pastry requirements, including large-scale production
- Monitor food costs and portion control within budget guidelines
- Stay updated on pastry trends, techniques, and presentation styles
Requirements
- Culinary diploma/certification specializing in pastry & baking
- 3–5 years’ experience as a pastry chef, preferably in a hotel or fine-dining setting
- Strong skills in baking, chocolate work, plating, and dessert design
- Knowledge of food safety and hygiene standards
- Creativity, attention to detail, and ability to work under pressure
- Flexibility to work shifts, weekends, and holidays