Job Description

Key Responsibilities

Assist in preparing and presenting desserts, cakes, tarts, mousses, chocolates, baked goods, breads, and other pastry items.
Follow standardised recipes and maintain consistency in taste, texture, and presentation.
Ensure mise en place is completed before service and maintain an organised workstation.
Assist the Chef de Partie and Sous Chef with daily pastry operations, menu development, and recipe standardisation.
Maintain proper stock rotation, food storage, portion control, and waste reduction.
Follow food safety, hygiene, and HACCP standards at all times.
Monitor stock levels and report shortages to the responsible chef.
Support pastry preparation for restaurants, banquets, events, and other hotel operations.
Work collaboratively with the culinary team to ensure smooth and efficient