Pastry Chef

This vacancy presents a chance to join a leading organization. Minimum Requirements - Certificate, Diploma, or Degree in Pastry & Baking, Culinary Arts, or Food Production (Pastry option) from a recognized institution. - Minimum of 3 years proven experience in a hotel, restaurant, or commercial bakery environment.  - Strong practical knowledge of pastry and baking production including: - Cakes and celebration cakes - Breads and breakfast pastries - Cookies, muffins, tarts, pies, and choux pastry - Hot and cold desserts, creams, custards, and fillings - Ability to execute basic cake decoration, piping, icing, and dessert presentation.  - Valid Food Handlers Certificate. - Good knowledge of food safety, hygiene standards, and HACCP principles. - Ability to work with standardized recipes and maintain consistency. - Strong time management skills and ability to work under pressure. - Willingness to work early mornings, weekends, and public holidays. - Physically fit and able to work long standing hours. - Good communication skills and ability to work well within a kitchen team. - High standards of personal hygiene, grooming, and professional conduct. Additional Expectations - Ability to control food wastage and handle ingredients responsibly. Knowledge of proper equipment handling and kitchen safety. - Understanding of stock rotation (FIFO) and basic cost control. Respect for kitchen hierarchy and hotel SOPs.