Pastry Cook

Requirements

• Certificate or Diploma in Food Production, Pastry & Bakery, or Culinary Arts.
  
• Minimum 2-3 years’ experience in a busy hotel, restaurant, or commercial kitchen.
  
• Proven experience in both pastry section and hot kitchen operations.
  
• Strong understanding of baking techniques and basic hot kitchen skills.
  
• Ability to work under pressure and manage multiple tasks.
  
• Creative, detail-oriented, and highly organised.
  
• Team player with strong communication skills.
  

• Prepare and bake a variety of pastries, cakes, breads, desserts, and speciality items.
  
• Assist in the hot kitchen when required (sauces, breakfast items, light meals, plating support).
  
• Ensure high standards of food presentation and consistency.
  
• Maintain cleanliness and organisation of both pastry and assigned hot kitchen sections.
  
• Monitor stock levels and support inventory control.
  
• Follow standardized recipes and portion control guidelines.
  
• Adhere strictly to food safety, hygiene, and HACCP standards.
  
• Support the Head Chef during peak service periods.