Qualifications

• Diploma or Degree in Culinary Arts or Hospitality
  
• 3–5 years of hands-on kitchen experience in a professional setting
  
• Previous experience in a 5 star or Premium hotel in a similar position
  
• Ability to work well under pressure in a fast paced environment
  
• Ability to work cohesively and collectively as part of a team
  
• Excellent planning, organizational skills, communication and interpersonal abilities, with the capacity to interact effectively with guests and staff.
  
• Strong problem-solving and decision-making capabilities, with the ability to address challenges proactively and effectively.
  

Food Preparation & Pastry Production

• Prepare and produce a variety of pastries, desserts, breads, cakes, cookies, and other baked goods according to established recipes and presentation standards.
  
• Assist in the preparation of pastry components such as creams, mousses, fillings, icings, glazes, sauces, and garnishes under the guidance of the Pastry Chef or Chef de Partie.
  
• Accurately weigh, measure, mix, and bake ingredients while adhering to recipe specifications and production schedules.
  
• Support the decoration and finishing of pastries and desserts, ensuring consistency in taste, appearance, and portion control.
  

Station Setup & Mise-en-Place

• Organize and maintain a well-prepared pastry mise-en-place, ensuring all ingredients, tools, and equipment are ready for production and service.
  
• Prepare ingredients in advance, including scaling, sifting, tempering, and portioning as required for daily operations.
  
• Ensure all pastry products are properly labeled, dated, and stored in accordance with food safety and hygiene standards.
  
• Maintain adequate stock levels of pastry ingredients and promptly communicate shortages to the Pastry Chef or supervisor.
  

Quality Control & Standards Adherence

• Monitor the quality, freshness, and consistency of ingredients and finished pastry products, ensuring compliance with hotel standards.
  
• Follow standardized recipes and production methods to maintain product consistency and minimize waste.
  
• Assist in checking the quality and presentation of pastries and desserts before service or display.
  
• Adhere to all food safety, hygiene, and HACCP procedures in the handling, preparation, and storage of food products.
  

Teamwork & Kitchen Support

• Support senior pastry chefs during production and service periods to ensure the timely preparation and presentation of all pastry items.
  
• Assist with buffet setups, dessert displays, and special event pastry requirements as directed.
  
• Maintain cleanliness and organization of pastry workstations, equipment, utensils, and storage areas at all times.
  
• Collaborate effectively with other kitchen sections to ensure seamless kitchen operations and guest satisfaction.
  
• Participate in inventory counts, stock rotation, and waste control initiatives within the pastry department.