Pastry Chef

About This Role

Preparing cakes, pastries, desserts, chocolates, and breads is the core of this Pastry Chef role, which involves managing daily pastry and bakery production. The position suits an experienced chef with a background in maintaining high standards of food quality, presentation, hygiene, and consistency.

Responsibilities

• Manage daily pastry and bakery production
• Prepare cakes, pastries, desserts, chocolates, breads, and other bakery products
• Develop new dessert menus and seasonal specialties
• Ensure quality, taste, presentation, and consistency of all pastry items
• Manage inventory, food costs, wastage, and stock control
• Supervise, train, and guide pastry chefs and bakery team members
• Maintain food safety, hygiene, and sanitation standards
• Coordinate with the Executive Chef and other kitchen departments
• Ensure timely preparation for restaurants, buffets, banquets, and special events
• Monitor equipment maintenance and ensure proper kitchen operations

Requirements

• 10–20 years of experience, preferably in 5-star hotels

Important Details

• Work Location: In person