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

• Maintain professional and courteous interactions with guests and colleagues
• Handle requests and concerns promptly with proper follow-up
• Ensure presentation standards reflect the luxury image of the hotel

 

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

• Contribute to a positive and collaborative working environment
• Uphold grooming and conduct standards, and ensure hotel policies are followed
• Support teamwork and knowledge sharing within the pastry team