Key Responsibilities:

• Take full responsibility for the pastry section’s daily operations
• Prepare, produce, and present pastries, desserts, breads, and baked items to the highest standards
• Supervise, train, and guide Commis Chefs within the pastry kitchen
• Ensure consistency in quality, taste, and presentation of all pastry items
• Maintain strict hygiene, food safety, and HACCP standards at all times
• Plan daily mise en place and ensure smooth service delivery
•  Monitor stock levels, control wastage, and assist with ordering
• Work closely with the Sous Chef and
•  Executive Pastry Chef on menu execution and improvements

Qualifications & Experience:

• Certificate or Diploma in Pastry Arts, Culinary Arts, or related field
• At least Three years’ experience as a Pastry Chef de Partie in a five star hotel chain.
• Solid knowledge of pastry techniques, baking, and dessert production
• Ability to work efficiently under pressure and meet deadlines
• Strong leadership, communication, and team management skills
• Flexible to work shifts, weekends, and public holidays