Job Description

Job Purpose:

To lead and manage the production of cakes and related patisserie items, ensuring high standards of quality, creativity, and hygiene are consistently maintained in accordance with the restaurant or hotel's culinary vision.

Key Responsibilities:

Plan, prepare, and produce a wide variety of cakes, pastries, and dessert items with a focus on innovation and consistency. Ensure presentation and taste of all cake-related items meet the outlet's standards. Supervise and train junior staff in the patisserie section. Maintain quality control for ingredients, portioning, and finished products. Monitor stock levels and assist with ordering and inventory control for the patisserie section. Adhere to all food safety, sanitation, and hygiene standards. Collaborate with the Executive Pastry Chef on seasonal menu planning and new product development. Ensure timely preparation and smooth operation during service hours. Manage daily mise-en-place for the patisserie section. Maintain cleanliness and organization of the kitchen and equipment.

Skills & Qualifications:

Diploma or degree in Hotel Management / Bakery & Patisserie / Culinary Arts. Minimum 3-5 years of experience in patisserie, with specific expertise in cakes and designer desserts. Strong understanding of baking techniques, cake decoration, flavor pairing, and finishing. Creative flair with attention to detail and visual presentation. Excellent time management and organizational skills. Familiarity with food safety standards (HACCP).
Job Types: Full-time, Permanent

Pay: ?50,000.00 - ?60,000.00 per year

Benefits:

Food provided Provident Fund
Schedule:

Day shift Fixed shift Morning shift
Work Location: In person