Pastry Chef(French & European Baking)

About the Role

We are looking for a skilled and creative Pastry Chef with experience in French ptisserie and European baking. The ideal candidate will prepare high-quality pastries, artisan breads, cakes, and desserts, ensuring consistent taste, texture, and presentation.

Key Responsibilities

- Prepare French pastries, including clairs, macarons, choux pastries, mille-feuille, tarts, and entremets.

- Produce viennoiserie, including croissants, pain au chocolate, brioche, and Danish pastries.

- Prepare European breads, including baguettes, sourdough, focaccia, and ciabatta.

- Manage dough mixing, fermentation, proofing, lamination, and baking.

- Create cakes, mousses, creams, fillings, glazes, and plated desserts.

- Follow standard recipes and maintain consistent quality and portion sizes.

- Develop seasonal products and new French and European menu offerings.

- Plan daily production and complete retail, custom, and bulk orders on time.

- Monitor ingredients, stock, storage, food costs, and wastage.

- Maintain food hygiene, kitchen cleanliness, and equipment care.

- Train and guide junior staff as required.

Requirements

- Relevant experience in a bakery, ptisserie, hotel, restaurant, or caf.

- Hands-on expertise in French pastry techniques and European baking.

- Strong knowledge of laminated doughs, artisan breads, fermentation, and temperature control.

- Skills in pastry finishing, cake decoration, and dessert presentation.

- Attention to detail, organization, and the ability to meet production deadlines.

- Willingness to work shifts, weekends, and public holidays.

- A qualification in bakery, pastry arts, or culinary arts is preferred.