• Preparation & Production: Measure, mix, and prepare ingredients for cakes, pastries, and desserts; follow recipes and prep lists accurately.
• Baking & Decorating: Assist in baking, shaping, and decorating pastries under supervision.
• Hygiene & Food Safety: Maintain cleanliness of the pastry station, follow handwashing and PPE protocols, control temperatures, prevent cross‑contamination, and comply with allergen safety
• Kitchen Support: Keep the pastry area organized, clean, and stocked; assist the kitchen brigade during peak service.
• Quality & Consistency: Ensure all products meet set quality standards; adapt to seasonal ingredient changes.
• Teamwork: Cooperate with colleagues, respond to instructions promptly, and maintain a positive, professional attitude
Qualifications
Culinary diploma or certification in baking/pastry arts, or equivalent experience.
Hands‑on kitchen experience (often in a commis or entry‑level pastry role).
Knowledge of menu items, daily specials, and pastry standards
