Key Responsibilities: Prepare and bake a wide range of pastry items, including cakes, pastries, tarts, and breads, adhering to the hotels high standards. Ensure all desserts are creatively presented and meet the expectations of the hotels elite clientele. Oversee and train junior pastry staff, ensuring they adhere to kitchen protocols and safety standards. Maintain cleanliness and organization in the pastry kitchen, ensuring all hygiene standards are met. Collaborate with the Executive Pastry Chef to develop new recipes and menus. Ensure the efficient use of ingredients and proper inventory management. Assist in creating seasonal pastry menus that align with the hotel's concept. Contribute to the smooth operation of the kitchen during peak times. Requirements: Proven experience as a Pastry Chef de Partie or in a similar pastry role, ideally in a 5-star hotel or fine dining establishment. Culinary degree or equivalent certification in Pastry Arts is preferred. Exceptional knowledge of pastry techniques, baking methods, and presentation skills. Strong attention to detail and creativity in developing new and exciting dessert concepts. Excellent communication and teamwork skills. Ability to work efficiently under pressure in a fast-paced environment. Strong understanding of food safety and hygiene regulations. Flexibility to work evenings, weekends, and holidays as required.
