The Pastry Cook oversees standard pastry preparations, including creams, sponge cakes, basic dough, fillings, ice-cream, etc., ensuring that quality standards and procedures are in line with the Company’s Service Standards. He/she is responsible for consistently ensuring safe, quality pastry production to ensure guest satisfaction. The Pastry Cook reports to the Executive Chef and Sous Chef.

Qualifications, Experiences & Core Competencies Required

• Minimum 5 years of professional pastry experience.
• Professional cookery diploma from an accredited culinary or vocational training school will be considered an advantage
• Expertise in pastry production and advanced showpieces.
• Knowledge of HACCP guidelines and hygiene standards.
• Good communication skills in English.
• Self-organized, disciplined, and reliable.