Key Responsibilities
• Operations & Leadership: Direct and mentor pastry kitchen staff, organize daily workflows, prepare duty rosters, and ensure timely, high-standard execution.
• Quality & Innovation: Oversee the preparation and consistency of all pastry items, including healthy breads and specialty desserts. Maintain an up-to-date recipe bank and assist with menu planning and promotional rollouts.
• Kitchen & Cost Management: Collaborate with the Executive Sous Chef on food supply ordering, cost controls, inventory management, and food waste reduction.
• Hygiene & Safety: Ensure strict compliance with HACCP, food safety regulations, personal hygiene standards, and workplace health and safety protocols.
• Teamwork & Engagement: Foster a positive team spirit, manage staff development/training, and occasionally engage with resort guests to collect feedback.
Qualifications & Requirements
• Education: Secondary school diploma combined with culinary/vocational training in Pastry/Baking.
• Experience: 3–5 years of experience in a similar pastry kitchen role, preferably within a luxury hotel or resort environment.
• Technical Skills:
o Proven expertise in pastry practices, including healthy breads and specialty pastries.
o Solid understanding of food cost control and kitchen administration.
o Basic computer literacy for report submission and recipe management.
• Soft Skills: Strong leadership, organizational, and interpersonal skills; ability to thrive under pressure in a fast-paced kitchen environment.
• Languages: Good working knowledge of English (spoken and written).
• Health & Safety: Valid health certificate/medical clearance as required by local food handling standards.
