Reservations & Revenue Intern

• 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.
  
  

To apply, please Share your CV on the Email provided.