About the role
Reports to: Sous Chef / Executive Chef
Job Summary:The Pastry CDP is responsible for preparing and presenting high-quality pastry items,including breads, desserts, cakes, and other baked goods, while ensuring consistency,creativity, and cleanliness. The role requires strong technical skills, attention to detail, andthe ability to manage a pastry section independently.
Key Responsibilities:● Prepare, bake, and present a variety of pastry items including breads, cakes,desserts, petit fours, and plated sweets.● Ensure all products meet quality and presentation standards as set by the Executive& Sous Chef.● Maintain consistency in taste, texture, and appearance of pastry products.● Assist in the development of new recipes and pastry menus.● Monitor stock levels and assist in inventory control for the pastry section.● Train, supervise, and support Commis Pastry Chefs and apprentices.● Ensure proper storage and labelling of all food items.● Maintain a clean, safe, and hygienic working environment in compliance with foodsafety standards (HACCP).● Collaborate with other kitchen sections during service to ensure smooth operations.● Report maintenance issues, food shortages, or supply needs promptly.
Skills and Qualifications:● Culinary or pastry diploma/certificate from a recognized institute.● 2–4 years of pastry experience in a professional kitchen or bakery.● In-depth knowledge of classic and modern pastry techniques.● Creativity and flair in presentation and flavour combination.● Good time management and organizational skills.● Ability to work under pressure and meet deadlines.● Knowledge of food hygiene and safety regulations.
Preferred Attributes:● Artistic approach to pastry decoration and plating.● Passion for baking and continuous learning.● Experience in high-end hotel, fine dining, or bakery operations or Pastry Shops.● Familiarity with dietary adaptations (e.g., gluten-free, vegan desserts) is a plus.