The successful candidate will be responsible for producing pastries, desserts, cakes, and baked goods while maintaining consistent quality, food safety standards, and efficient kitchen operations.
The role requires strong technical baking skills, creativity in product development, and the ability to manage daily production according to business requirements.
Minimum 5 years of professional experience in bakery and pastry production.
Experience in hotels, premium bakeries, restaurants, cafés, or central kitchens.
Previous experience in high-volume production is an advantage.
Experience in product development and recipe standardization is preferred.