Pastry Chef

Role overview

Responsibilities

• Take full responsibility for the pastry and bakery kitchen section and create high-quality, creative pastry products.
• Follow supervisors’ instructions and complete daily tasks; maintain consistent preparation quality and keep up with recipes and techniques.
• Instruct and lead subordinates in daily preparation and participate in pastry setup for buffets and special functions.
• Coordinate cleanliness, requirements, wastage, and cost control with other sections; check daily requirements, functions, and last-minute events.
• Maintain high hygiene standards in the pastry kitchen.

Requirements and qualifications

• Professional kitchen apprenticeship or chef training course, plus previous pastry-section experience and broad knowledge.
• Good culinary skills and knowledge of pastry preparation, presentation, and preservation.
• Ability to communicate well in English.
• Positive, creative, dedicated team player able to work in a multicultural environment and under difficult conditions.

Competencies

• The posting identifies hotel operations, communication, business planning, supervising people and operations, understanding differences, teamwork, adaptability, customer focus, and drive for results.

Benefits

• Private health insurance, paid time off, and training and development.