Pastry Chef

Culinary Education: Formal culinary training from a recognized culinary institution is preferred. Experience: Proven experience working as a Pastry Sous Chef or similar role in a high-end, fast-paced kitchen environment, preferably within the hospitality industry. Creativity: Strong creative flair and a passion for pastry, with the ability to innovate and create unique dessert offerings. Leadership Skills: Excellent leadership and communication skills, with the ability to motivate and inspire team members to achieve culinary excellence. Attention to Detail: Meticulous attention to detail and a commitment to upholding high standards of quality and presentation. Flexibility: Willingness to work flexible hours, including evenings, weekends, and public holidays, as required by the demands of the role. Adaptability: Ability to work effectively under pressure and adapt to changing circumstances in a dynamic hospitality environment. Knowledge: Thorough understanding of pastry techniques, baking methods, and dessert presentation, with a keen awareness of current culinary trends.