The Pastry Chef is responsible to assist the Executive Pastry Chef, Executive Chef and Executive Sous Chef in supervising of the Pastry and Bakery culinary operation

We are looking for culinary professionals with an extensive background in pastry as well as high quality establishments. The individual needs to be a committed, hardworking chef with considerable drive, innovation and be internationally experienced. Positive attitude, approachable character and a hand-on approach are essential.

The Role of the Pastry Chef

• Responsible for the day to day operation of his/her kitchen.
• Works closely with the Executive Chef, Executive Pastry Chef and Executive Sous Chef in planning adequate supply of required items for the restaurant, menu development and other related areas.
• Adherence to all FHLSSE & ISO standards and requirements and trains accordingly.
• Must be familiar with the local requirements and sanitation/HACCP regulations.
• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
• To be cost conscious and quality orientated.
• Works closely with the Outlet Manager and/or F&B management to maintain and improve guest satisfaction and quality at all times.

Preferred Qualifications And Skills

• Culinary degree or diploma from an accredited culinary institution specializing in pastry/bakery.
• Minimum 2 years hotel/restaurant experience in a similar capacity, experience within 5 star hotels preferable.
• Good command in English
• Excellent organizational and administration skills
• Ability to exercise own discretion and make sound decisions
• Self motivated and able to work under pressure
• Team player with good initiative and leadership skills