Pastry Chef

Key Responsibilities

• Prepare and produce a wide range of pastries, desserts, cakes, breads, and baked goods.
• Develop and execute pastry recipes while maintaining consistent taste, texture, quality, and presentation.
• Plan daily and weekly pastry production according to business needs.
• Ensure all pastry products meet established quality and presentation standards.
• Monitor ingredient quality, freshness, storage, and usage.
• Maintain proper portion control and minimize food waste.
• Manage pastry inventory and communicate ingredient requirements to management.
• Ensure the pastry section is clean, organized, and properly maintained at all times.
• Follow food safety, hygiene, sanitation, and HACCP standards.
• Ensure timely preparation of orders and products for service.
• Maintain proper records of production, stock usage, and wastage.
• Work closely with the kitchen and hospitality teams to ensure smooth operations.

Requirements

• Proven experience in a hotel, restaurant, bakery, café, or other hospitality environment.
• Strong knowledge of pastry techniques, baking methods, desserts, and food presentation.
• Ability to consistently produce high-quality products in a fast-paced environment.
• Excellent understanding of food safety, hygiene, and sanitation practices.
• Strong organizational and time-management skills.
• Good leadership and team-management abilities.
• Creative approach to pastry and dessert development.
• Ability to work independently and as part of a team.
• Good communication and interpersonal skills.
• Culinary or pastry certification/training is an added advantage.

Application Closing Date
31st September, 2026.

How to Apply
Interested and qualified candidates should send their CV to: , Cc using the Job Title as the subject of the email.

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