Pastry Chef

About the Role

We are seeking a talented, detail-oriented Pastry Chef to oversee our daily pastry and dessert production. In this role, you will take full ownership of daily operations—from preparing our signature bakes to experimenting with innovative seasonal creations—while maintaining uncompromising standards of taste, presentation, and kitchen hygiene.

Key Responsibilities

• Production & Quality Control: Prepare and bake a diverse range of high-quality pastries, cakes, and artisanal desserts in strict accordance with recipes and presentation guidelines.
• Product Development: Research and craft exciting new dessert concepts, seasonal bakes, and menu additions.
• Kitchen & Stock Management: Manage daily mise en place, track inventory and ingredient usage, and proactively minimize kitchen wastage.
• Operations & Costing: Work independently to plan daily production workflows, monitor portion control, and assist with menu recipe costing.
• Food Safety & Cleanliness: Uphold stringent food hygiene, cleanliness, and safety standards at all times.
• Team Guidance: Mentor, train, and support junior pastry assistants and team members to ensure smooth, efficient operations.

Key Requirements

• Proven hands-on experience in a commercial bakery, café, or hotel pastry kitchen.
• Sound knowledge of baking techniques, temperature control, and ingredient chemistry.
• Strong organizational skills with the ability to coordinate kitchen prep schedules independently.
• Thorough understanding of food safety, hygiene regulations, and storage procedures.
• Excellent team spirit, communication skills, and openness to recipe experimentation.
• Relevant certification/diploma in Baking & Pastry Arts or Culinary Arts is an added advantage.