About this role
Key Responsibilities:
Supervise daily Bakery & Pastry production and ensure timely delivery to all outlets and banquets.Maintain consistent quality, taste, presentation and portion standards.Lead, train and motivate the Bakery & Pastry team.Ensure strict compliance with food safety, hygiene and HACCP standards.Control food cost, inventory, production and wastage.Ensure proper storage, labelling and FIFO/FEFO practices.Assist in menu planning, new product development and seasonal promotions.Monitor equipment, cleanliness and maintenance of the pastry kitchen.Ensure adherence to standardized recipes and hotel quality standards.Handle special guest requests, VIP amenities and banquet requirements. Qualification
Diploma/Degree in Hotel Management or Culinary Arts.Minimum 5–7 years of experience in Bakery & Pastry, preferably in a luxury hotel.Previous experience in a supervisory/Sous Chef role preferred.Strong knowledge of breads, pastries, cakes, desserts and confectionery.Knowledge of HACCP, food safety, hygiene and cost control.
Reporting to the Executive Che/Pastry Chef
Your Team and Working Environment
Lead and motivate the Bakery & Pastry team in a professional and collaborative environment.
Work closely with the Culinary, F&B and Stewarding teams to ensure smooth operations.Promote teamwork, creativity, discipline and continuous learning.Maintain a safe, hygienic and positive workplace.Encourage high standards of quality, service and guest satisfaction.