Key Responsibilities

• Supervise and coordinate daily operations of the pastry section.

• Plan production schedules and ensure proper mise en place.

• Prepare and present pastries, desserts, breads, and baked goods according to hotel standards.

• Ensure consistency in taste, texture, and presentation of all pastry items.

• Train, guide, and supervise Commis and Demi Chef de Partie pastry staff.

• Maintain high standards of hygiene, cleanliness, and food safety (HACCP).

• Monitor portion control and minimize wastage.

• Assist with inventory control, stock rotation, and ordering of ingredients.

• Ensure proper use and maintenance of pastry equipment and tools.

• Support special events, banquets, and themed dining promotions.

• Adhere to hotel grooming standards and professional conduct guidelines.

• Perform any other duties assigned by the Executive Chef.

Qualifications & Experience

• Diploma or certification in Pastry Arts preferred.

• Proven experience in a similar position within a hotel or professional kitchen.

Skills & Competencies

• Strong pastry techniques and creativity.

• Leadership and team management skills.

• Attention to detail and commitment to quality.

• Ability to work efficiently under pressure.