Department: Pastry Production
Key Responsibilities
• Manage daily pastry and dessert production according to company standards.
• Prepare cakes, pastries, desserts, and bakery items with consistency and quality.
• Supervise and guide DCDP and Commis Chefs.
• Ensure hygiene, food safety, and HACCP standards are followed.
• Control portioning, wastage, and ingredient usage.
• Maintain proper storage, labeling, and stock rotation (FIFO).
• Support menu development and production planning.
Requirements
• Minimum 3–5 years pastry kitchen experience.
• Strong knowledge of pastry, baking, and dessert techniques.
• Leadership and team management skills.
• Ability to work under pressure in a fast-paced environment.
• Culinary/Pastry certification preferred.
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