Pastry Chef

Key Responsibilities: Prepare and create a variety of pastries, desserts, and baked goods for hotel dining, events, and special occasions. Ensure all items are produced to the highest quality, consistency, and presentation standards. Collaborate with the Executive Chef and culinary team to develop new dessert offerings and seasonal menus. Manage inventory and ordering of pastry ingredients, ensuring proper storage and rotation. Maintain a clean, organized, and efficient kitchen environment in line with health and safety standards. Supervise junior pastry team members, providing training and guidance to ensure high standards are maintained. Requirements: Proven experience as a Pastry Chef in a fine dining or 5-star hotel environment. Formal culinary training or certification in pastry arts is preferred. Strong knowledge of pastry techniques, dessert presentation, and international pastry trends. Excellent attention to detail and creativity in dessert design. Ability to work efficiently in a fast-paced, high-pressure environment. Strong organizational skills with the ability to manage multiple tasks and priorities. Exceptional communication and leadership skills, with the ability to mentor junior staff. Flexibility to work evenings, weekends, and holidays as required.