Knowledgeable and well-rounded in all areas of the pastry kitchen including breads,
pastries, confections, and cake design.
 Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following
traditional and modern recipes.
 Check quality of material and condition of equipment and devices used for baking.
 Work quickly and efficiently to ensure timely and efficient delivery to each table.
 Manage the pastry kitchen, liaising with the executive and sous chefs to ensure a
successful working environment.
 Decorate pastries using a variety of different icings and toppings to ensure the
presentation will be beautiful.
 Store and dispose of food properly.
 Control the effective storage and stock levels, while always being cost-conscious.
 Check quality of material and condition of equipment and devices used for baking.
 Working knowledge of baking with ingredient limitations (gluten free, sugarless etc.)
 Provide training and guidance to pastry staff performing related work.
 Perform opening and closing duties when required.
 Stock/re-stock inventory appropriately.
 Comply with health and sanitation regulations.
 Attend all training sessions and courses, briefings and meetings as required.
 Performs other duties as assigned to meet business needs
Requirements:
 Minimum 2-3 years prior experience as a Pastry Cook or relevant role required
 Certificate in culinary arts, pastry-making, or relevant field (preferred)
 Ability to work flexible hours, including weekends and evenings when necessary.
 Ability to handle multiple tasks and works well in environment with time constraints.
 Strong leadership skills and an ability to provide clear instructions to other members of
the pastry staff.
 Great attention to detail and creativity.