Pastry Chef

Key Responsibilities

Recipe Development & Curriculum Design

• Develop new recipes for pastries, breads, cakes, and desserts, keeping current trends, seasonal ingredients, and customer preferences in mind.

• Design and structure course curriculum for in-house baking and patisserie training programs, including lesson plans, skill progressions, and assessment criteria.

• Continuously test, refine, and document recipes to ensure consistency, scalability, and cost-effectiveness across batches.

Training & Development

• Conduct hands-on training sessions for kitchen staff and students, covering techniques, hygiene practices, and use of equipment.

• Mentor junior bakers and trainees, providing constructive feedback to help them build technical skill and confidence.

• Prepare training materials, demonstrations, and practical exercises that align with the curriculum.

Operations Management

• Plan, implement, and manage daily kitchen operations, including production schedules, inventory, and workflow coordination.

• Coordinate with the broader kitchen and management team to ensure smooth day-to-day functioning and timely delivery of products.

• Monitor ingredient usage and stock levels, and coordinate procurement to minimise wastage and downtime.

Health, Hygiene & Safety

• Maintain the highest standards of health and hygiene across the kitchen, in line with food safety regulations.

• Ensure proper handling, storage, and labelling of ingredients and finished products.

• Conduct regular checks to ensure kitchen equipment and workstations are clean, safe, and well-maintained.

Qualifications & Skills

• Demonstrable basics in pastry and bakery, with a solid understanding of core techniques and ingredients.

• Strong attention to detail and a creative approach to recipe development and presentation.

• Degree in Hotel Management with a special interest in bakery, or a certificate/diploma in baking and patisserie, or any other relevant applicable degree.

• Previous work experience as a pastry chef is preferred but not mandatory – candidates with strong fundamentals and a willingness to learn are encouraged to apply.

• Good communication skills, with the ability to train and mentor others effectively.

• Strong organisational skills, with the ability to manage multiple tasks and priorities in a fast-paced kitchen environment.

Additional Information

• Shift is 10 hours per day. One day off per week, fixed as per schedule.

• The candidate must be available for a mandatory interview and trial in person.

• This role may require flexibility during peak seasons, festive periods, or special orders.