Responsibilities:

Baking and Preparation:

• Preparing and baking a wide range of pastries, cakes, breads, and other sweet treats following recipes or creating new ones.

Decorating:

• Decorating pastries with icing, toppings, and other embellishments to enhance their visual appeal.

Inventory Management:

• Maintaining inventory of ingredients and supplies, ensuring adequate stock levels for production.

Following Standards:

• Adhering to established recipes, plating, and portion standards, as well as maintaining a clean and organized workspace.

Collaboration:

• Working with other kitchen staff, including the head chef and sous chef, to coordinate production and ensure smooth service.

Quality Control:

• Ensuring the quality and consistency of all pastry items produced.

 Food Safety:

• Maintaining a clean and sanitary work environment, adhering to food safety and hygiene regulations

 Requirements:

• Certificate in pastry and Bakery Technology
• Minimum 4 years’ experience in a four-star hotel or a busy Pastry Section
• Experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen
• Ability to manage inventory, follow recipes, and maintain a clean workspace.
• Effective communication with other kitchen staff and potentially customers.
• Ability to stand for extended periods and perform repetitive tasks.
• Precise measurements, consistent execution of recipes, and attention to detail in decorating.
• Baking Expertise: Strong knowledge of baking techniques, ingredients, and equipment.
• Creative Skills: Ability to decorate pastries and desserts with creativity and precision.