Pastry Chef

About the role

Responsible for leading the overall administration and operations of the Pastry and Bakery kitchen, ensuring all pastry and bakery products consistently meet the highest standards of quality, presentation, and taste in line with management expectations. Oversees the daily operations of the pastry section, including production for outlets, staff cafeteria, and banquet/convention functions. Ensures full compliance with food safety, hygiene, and service standards at all times. Drives innovation and creativity in all pastry offerings, contributing to menu development and seasonal creations that enhance the overall guest experience. Supervises, trains, and develops the pastry team to maintain operational excellence and consistency. Regularly reviews and updates Standard Operating Procedures (SOPs) to ensure efficiency, consistency, and alignment with best practices. Minimum 3-5 years of experience in pastry and bakery operations, preferably in a hotel or high-volume kitchen environment. Proven ability to create innovative and high-quality pastry and dessert offerings. Good understanding of food safety, hygiene and sanitation standards (e.g., HACCP) Creative mindset with a passion for continuous improvement and culinary trends.

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Company Intel

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