Pastry Chef

Responsibilities

• Lead the preparation and production of a wide assortment of pastries, including cakes, cookies, and artisan breads.
• Create and update dessert menus with a focus on flavor, texture, and visual appeal.
• Ensure exceptional presentation and finishing of all pastry items.
• Manage costs effectively by controlling the pastry budget and minimizing waste.
• Maintain proper storage and inventory of perishable goods such as dairy and fresh produce.
• Supervise and mentor junior pastry staff to ensure efficiency and consistency.
• Monitor and replenish stock levels for baking ingredients and specialty supplies.
• Uphold hygiene and food safety standards in line with HACCP guidelines.
• Conduct quality checks on ingredients and ensure all equipment is well maintained.
• Introduce innovative dessert concepts to enhance menu offerings.
• Support recruitment and onboarding of pastry team members where necessary.
• Perform any other duties assigned within the role.

Qualifications and Experience

• Diploma or Certificate in Culinary Arts, Pastry Arts, or a related field.
• Minimum of 2 years’ experience in pastry production within a busy hotel or similar environment.
• Valid Food Handler’s Certificate.
• Working knowledge of HACCP standards.

Key Competencies

• Strong hands-on pastry and baking skills.
• Creativity with keen attention to detail.
• Ability to perform in a fast-paced kitchen environment.
• Self-driven with a proactive mindset.
• Strong teamwork and professionalism.

How to Apply

Interested and qualified candidates should forward their CV to: careers@emergeegressconsulting.com using the position as the subject of the email.