Job Qualifications

Previous experience in a luxury hospitality pastry kitchen environment
Good knowledge of pastry preparation, presentation, and dessert production
Basic understanding of culinary hygiene, food safety, and H&S standards (HACCP)
Ability to work in a fast-paced environment while maintaining attention to detail
Good teamwork and communication skills

Key Responsibilities

Operational

Support daily pastry production, ensuring consistent quality and proper mise-en-place
Prepare and present pastries, desserts, baked goods, and related items according to standards
Follow standard recipes, hotel policies, and hygiene requirements
Ensure correct storage, labeling, and rotation of ingredients and pastry items
Maintain cleanliness and organization of workstations, tools, and equipment
Assist in training and guiding junior colleagues and Commis Chefs
Support banquet operations, buffet setups, afternoon tea, and special functions when required
Coordinate with other kitchen sections to ensure smooth daily operations

Customer Service

Financial

Support productivity and cost control by minimizing waste and using resources efficiently
Ensure proper portioning and responsible use of ingredients
Operate equipment responsibly to maintain energy and cost efficiency

People & Culture

Demi Chef de Partie - Pastry