Diploma/Certificate in Pastry, Bakery, Culinary Arts, or related field.
3-5 years' professional pastry experience, preferably in a hotel or restaurant.
Strong knowledge of pastry production, baking, cakes, desserts, confectionery, food safety, hygiene, and HACCP.
Proven leadership, team management, training, communication, and organizational skills.
Ability to independently manage a pastry section in a fast-paced kitchen.
Knowledge of costing, stock, portion, and wastage control is an advantage.

RESPONSIBILITIES

Oversee pastry production, workflow, scheduling, and daily operations.
Prepare and develop pastries, desserts, cakes, breads, and other baked products.
Develop and standardize recipes to ensure consistent quality, taste, presentation, and portions.
Supervise, train, and mentor pastry team members.
Maintain food quality, hygiene, safety, cleanliness, and HACCP standards.
Manage stock, purchasing, storage, costs, portions, and wastage.
Ensure proper use, cleaning, and maintenance of pastry equipment.
Support menu development, special events, and innovative pastry offerings.

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