About the role
Key Responsibilities:
- Supervise daily Bakery & Pastry production and ensure timely delivery to all outlets and banquets.
- Maintain consistent quality, taste, presentation and portion standards.
- Lead, train and motivate the Bakery & Pastry team.
- Ensure strict compliance with food safety, hygiene and HACCP standards.
- Control food cost, inventory, production and wastage.
- Ensure proper storage, labelling and FIFO/FEFO practices.
- Assist in menu planning, new product development and seasonal promotions.
- Monitor equipment, cleanliness and maintenance of the pastry kitchen.
- Ensure adherence to standardized recipes and hotel quality standards.
- Handle special guest requests, VIP amenities and banquet requirements.
Qualification
- Diploma/Degree in Hotel Management or Culinary Arts.
- Minimum 5–7 years of experience in Bakery & Pastry, preferably in a luxury hotel.
- Previous experience in a supervisory/Sous Chef role preferred.
- Strong knowledge of breads, pastries, cakes, desserts and confectionery.
- Knowledge of HACCP, food safety, hygiene and cost control.
Reporting to the Executive Che/Pastry Chef
Your Team and Working Environment
Lead and motivate the Bakery & Pastry team in a professional and collaborative environment.
- Work closely with the Culinary, F&B and Stewarding teams to ensure smooth operations.
- Promote teamwork, creativity, discipline and continuous learning.
- Maintain a safe, hygienic and positive workplace.
- Encourage high standards of quality, service and guest satisfaction.