Pastry Baker

Key Responsibilities

• Prepare and bake breads, pastries, cakes, cookies, pies, desserts, and other bakery products according to established recipes.
• Measure and mix ingredients accurately to ensure consistent quality and taste.
• Prepare doughs, batters, fillings, creams, icings, and other pastry components.
• Operate and monitor ovens, mixers, proofers, and other bakery equipment safely and properly.
• Decorate and finish cakes, pastries, and desserts according to hotel presentation standards.
• Ensure proper portioning, appearance, freshness, and quality of all products.
• Prepare bakery and pastry items for restaurants, buffets, banquets, events, and room service.
• Check the quality and freshness of ingredients before use.
• Properly store, label, date, and rotate ingredients and finished products.
• Maintain cleanliness and sanitation of workstations, equipment, utensils, and storage areas.
• Follow proper food-handling, hygiene, and food-safety procedures at all times.
• Monitor baking times and temperatures to ensure products meet quality standards.
• Assist with inventory control and inform the supervisor of low-stock or damaged ingredients.
• Minimize food waste through proper preparation, storage, and portion control.
• Coordinate with the culinary team to ensure pastry orders and production requirements are completed on time.
• Assist with special events, seasonal products, hotel promotions, and customized pastry orders as assigned.
• Perform other duties related to pastry and bakery operations as assigned by the Chef or supervisor.

Qualifications

• Previous experience as a Pastry Baker, Baker, Pastry Cook, Commis Pastry, or similar position is preferred.
• Knowledge of baking methods, pastry preparation, and basic cake decoration.
• Knowledge of food safety, sanitation, and proper food-handling procedures.
• Ability to follow recipes and accurately measure ingredients.
• Ability to work efficiently in a fast-paced hotel kitchen.
• Good attention to detail and presentation.
• Ability to work independently and as part of a culinary team.
• Willingness to work flexible schedules, including weekends and holidays.
• Physically able to stand for extended periods and work in a warm kitchen environment.

Key Skills

• Baking and pastry preparation
• Cake and pastry decoration
• Dough and batter preparation
• Ingredient measurement and portion control
• Food safety and sanitation
• Equipment operation
• Time management
• Attention to detail
• Creativity and presentation
• Teamwork and communication

Working Conditions

The Pastry Baker will work primarily in the hotel’s pastry or bakery kitchen and may support different hotel food outlets and functions as required. The position involves prolonged standing, frequent handling of ingredients and equipment, exposure to heat from ovens and other kitchen equipment, and working during busy periods, weekends, and holidays.