Continental & Pastry Chef

Key Responsibilities

• Prepare and produce a variety of continental dishes, breads, pastries, cakes, desserts and other baked products according to approved recipes and standards.
• Manage daily pastry and continental food preparation.
• Develop and maintain standardized recipes, portion sizes and presentation standards for assigned products.
• Ensure consistency in taste, texture, appearance, freshness, and quality of all continental and pastry products.
• Prepare fresh bread and bakery products, including rolls, loaves, buns and other products required by the restaurant.
• Prepare pastries and baked products such as bread, meat pies, sausage rolls, doughnuts, croissants, cakes, cookies and other approved menu items.
• Monitor ingredient quality, freshness, storage and usage while minimizing wastage and spoilage.
• Coordinate with the Head Chef and Store/Procurement team to ensure required ingredients and baking supplies are available.
• Maintain proper food preparation, baking, cooling, packaging and storage procedures to preserve product quality and safety.
• Maintain a clean, organized and hygienic workstation and ensure compliance with food safety and health regulations.
• Monitor food and pastry costs, portion control and production quantities to support profitability and reduce wastage.
• Support menu development and recommend new continental, pastry and bakery products based on customer preferences and business opportunities.
• Support the kitchen team during busy periods, events, special orders and other operational requirements.

• Diploma, HND or Bachelor's degree in Culinary Arts, Hospitality Management, Catering, Pastry Arts or related field.
• Professional certification in Baking, Pastry Arts or Culinary Arts is an advantage.
• 2–4 years of experience in a professional restaurant, bakery, hotel, catering or hospitality kitchen.
• Proven experience preparing continental meals, breads, pastries, and baked products.
• Practical knowledge of baking techniques, dough preparation, fermentation, fillings, decoration and finishing.
• Experience working in a busy commercial kitchen or restaurant environment.