About this role
• Assist the Executive Pastry Chef and Sous Chef in the smooth and efficient daily operation of the Pastry section.
• Participate in pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation.
• Read and take appropriate action on instructions and reports relating to the Pastry section from the Executive Pastry Chef or Sous Chef.
• Attend to tasks and responsibilities assigned by senior culinary colleagues in a timely and professional manner.
• Follow established production procedures, recipes, and instructions provided by supervisors.
• Assist in the preparation of pastry products, baked goods, desserts, and other items as required by the operation.
• Ensure all products are prepared according to established quality, hygiene, and presentation standards.
• Maintain proper handling and use of pastry equipment to prevent loss, damage, and unnecessary waste.
• Maintain the Pastry section and work environment clean, organized, and orderly at all times.
• Follow proper food safety, sanitation, and hygiene procedures throughout all production activities.
• Work effectively as part of a team and contribute to a positive and professional working environment.
• Maintain readiness to support the Pastry section during high-volume periods and busy service operations.
• Report any major complaints, quality concerns, equipment problems, or operational issues to the Executive Pastry Chef or Sous Chef.
• Attend training and development programs as assigned by management or the Training Manager.
• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.
• Maintain honesty, professionalism, a positive attitude, and willingness to learn and develop culinary skills.
• Perform any other duties, special tasks, or responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.
• Previous experience in a pastry, bakery, or kitchen environment is preferred.
• Basic knowledge of pastry and bakery production techniques.
• Basic knowledge of food preparation, hygiene, sanitation, and food safety.
• Ability to follow recipes, instructions, and established production procedures accurately.
• Ability to safely operate basic pastry and kitchen equipment.
• Ability to work effectively as part of a team in a high-volume environment.
• Culinary, pastry, or bakery training is preferred.
• Previous experience in a luxury hotel or resort environment is preferred.
• Ability to work flexible shifts, including early mornings, weekends, and public holidays.
• Professional appearance and high standards of personal hygiene are required.
• Ability to work under pressure while maintaining quality and cleanliness standards.
• Willingness to participate in training and continuous professional development.
• Commitment to maintaining the highest standards of food safety, hygiene, cleanliness, and product quality.
• Ability to undertake additional duties and special assignments as required by management.
Understanding of ultra-luxury guest expectations and brand alignment.
Experience in project coordination, scheduling, and document control during pre-opening stages.
Experience in Pre- Opening is a plus.
Regional Experience is a must.
A proactive, anticipatory approach with a strong sense of ownership and accountability.
Impeccable grooming and personal presentation aligned with luxury standards.