- Minimum 1 - 2 years of relevant professional experience in a pastry or bakery kitchen within a Hotel, Luxury Hospitality, Airline Catering, High-volume production kitchen or equivalent food service environment.
- Must have knowledge of basic pastry and bakery production techniques.
- Experience in the preparation of cakes, pastries, tarts, cookies, creams, mousses, desserts and other baked products.
- Ability to accurately follow standard recipes, production specifications, portion controls and presentation standards.
- Good understanding of Food Safety, Personal Hygiene, HACCP Principles, Allergens and proper Food Storage practices.
- Familiarity with professional pastry equipment and utensils.
Requirements:
• Ensure high standards of sanitation in all kitchen and storage areas, etc.
• Minimum 1-2 years relevant experience, preferably in hotel industry
• Be polite, creative, self-motivated with strong sense of responsibility
• Able to work independently and under pressure
