Pastry Chef

Key Responsibilities: Design and create a range of desserts, pastries, and baked goods that align with the hotel's standards of quality and presentation. Develop and update seasonal dessert menus, incorporating fresh and local ingredients. Manage daily pastry operations, including inventory management, ordering supplies, and maintaining kitchen hygiene. Ensure that all baked goods are prepared in a timely manner and meet the highest standards of flavor, texture, and presentation. Supervise, train, and mentor junior pastry staff, ensuring the team maintains the highest level of culinary skills. Maintain a clean and organized kitchen environment, adhering to health and safety regulations. Collaborate with the Executive Chef to create special event menus and customized dessert offerings for weddings, conferences, and other occasions. Qualifications and Experience: Diploma or Degree in Culinary Arts or Patisserie from a recognized institution. Minimum of 3-5 years' experience as a Pastry Chef in a luxury hotel, lodge, or fine dining establishment. Proven expertise in pastry and dessert creation, with a strong portfolio showcasing creativity and technical skills. Excellent knowledge of baking techniques, chocolate work, sugar art, and modern dessert plating. Strong leadership and communication skills, with experience in managing a small team. Ability to work under pressure and manage multiple tasks in a fast-paced environment. Knowledge of food safety standards and a commitment to maintaining a clean and hygienic kitchen.