Job Description

Job Purpose:

To assist the Pastry Chef and Chef de Partie in preparing, producing, and presenting high-quality pastries, desserts, and bakery items while maintaining food safety, hygiene, and consistency in line with company standards.

Key Responsibilities:

Prepare and produce a wide variety of pastries, desserts, breads, and other baked goods according to recipes and standards. Assist in the development of new dessert recipes and menu items. Ensure consistency in taste, quality, and presentation. Maintain cleanliness and organization of the pastry section. Follow HACCP and food safety guidelines strictly. Support the Pastry Chef and CDP in daily operations and special events. Monitor stock levels of pastry ingredients and report shortages. Ensure all mise en place is prepared ahead of service. Train and guide Commis and Trainees when required. Work closely with other kitchen sections to ensure smooth operations.

Skills & Competencies:

Strong knowledge of pastry, baking, and dessert preparation. Creativity and passion for innovative dessert presentation. Good organizational and time-management skills. Ability to work under pressure and in a fast-paced environment. Strong team player with attention to detail. Knowledge of food safety standards (HACCP).

Qualifications & Experience:

Diploma/Degree in Bakery & Confectionery / Culinary Arts (preferred). Minimum 2-4 years of experience in a similar role in hotels, fine dining, or bakery setups. Hands-on experience with modern and classic pastry techniques.
*

Job Types: Full-time, Permanent

Pay: ?23,947.23 - ?30,372.85 per month

Benefits:

Food provided Health insurance Leave encashment Life insurance Paid sick time Paid time off Provident Fund
Work Location: In person