Qualifications

• Degree in Pastry Arts, Culinary Arts or a related field.
  
• Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment.
  
• Strong knowledge of pastry, bakery and dessert production, including modern techniques and presentation.
  
• Proven leadership and people management skills.
  
• Sound knowledge of food safety, hygiene and cost control.
  
• Excellent communication, planning and organizational skills.
  
• Demonstrate service attributes in accordance with industry expectations and hotel standards.
  
• Creativity and innovation in pastry and dessert development
  
• Strong attention to detail and quality
  
• Cost awareness and budget management
  
• Team leadership and training capability
  
• Guest-focused and service-oriented mindset.
  
• Visa Support for expatriate.
  

• Supervise the daily production of all pastry and bakery items for restaurants, banquets and catered events, ensuring quality, consistency, and timely service.
  
• Control food and labour costs through proper planning, portion control, and efficient scheduling.
  
• Ensure preparation, plating and presentation standards are maintained at all times.
  
• Ensure the correct quantity of food is prepared to minimize waste while meeting operational needs.
  
• Enforce strict adherence to food safety, hygiene and sanitation standards in line with company, legal and HACCP requirements.
  
• Supervise, schedule, train, coach, develop and motivate pastry kitchen colleagues, fostering teamwork and high performance.
  
• Conduct on-the-job training and continuous skills development for all pastry staff.
  
• Participate in recruitment, onboarding and training of new Pastry commis.
  
• Analyze banquet event orders and coordinate with the catering and kitchen teams to ensure all functions meet or exceed guest expectations.
  
• Liaise daily with others Chefs and other departments to ensure smooth operations, open communication and prompt response to guest feedback.
  
• Assist in menu planning and creation, introducing new dessert, pastry and bread products to drive guest satisfaction and business growth.
  
• Monitor and ensure completion of all required grooming checks, spot checks and temperature control records.
  
• Oversee the maintenance and cleanliness of pastry kitchens, equipment and storage areas to ensure a safe and healthy working environment.
  
• Balance operational, administrative and colleague needs, ensuring compliance with policies and procedures.
  
• Consistently deliver professional, friendly and proactive service to guests while supporting fellow colleagues.