The Pastry Chef is responsible for planning, preparing, and executing all pastry, bakery, and dessert items to the highest standard. This role requires creativity, precision, and strong technical skills to produce consistent, high-quality pastries for breakfast, lunch, dinner, high tea, functions, and special events. The Pastry Chef works closely with the Executive Chef and kitchen team to ensure all offerings meet the property’s culinary vision and guest expectations. Key ResponsibilitiesPastry & Baking ProductionPrepare, bake, and present a wide range of pastries, desserts, breads, and baked goods.Develop new pastry items, seasonal menus, and specialty offerings.Ensure consistent portioning, taste, and presentation across all pastry items.Handle special dietary and allergen-specific pastry requests (gluten-free, sugar-free, vegan, etc.).Quality & StandardsMaintain high culinary standards, ensuring all dishes meet lodge/hotel brand requirements.Assist in menu planning and costings for pastry and bakery items.Ensure all recipes, prep sheets, and portion controls are followed precisely.Kitchen OperationsManage pastry section mise-en-place, daily prep lists, and production schedules.Coordinate with chefs and kitchen staff to ensure smooth service during all meal periods.Ensure proper stock rotation, storage, and labelling (FIFO principles).Monitor and maintain cleanliness, hygiene, and equipment in the pastry section.Staff Management (Where Applicable)Supervise and train pastry assistants or commis chefs.Maintain discipline, performance standards, and a positive working environment.Assist with staff scheduling, task delegation, and section development.Cost Control & InventoryMonitor food cost, portion control, and waste management.Assist in ordering ingredients, stocktaking, and inventory management.Ensure efficient use of resources and minimize spoilage.Health, Safety & ComplianceMaintain strict hygiene, food safety, and sanitation standards.Ensure compliance with...

Qualifications

• Culinary diploma or pastry/baking qualification from a recognized institution.
• Advanced pastry, baking, or confectionery training is an advantage.

Experience

• 3–5 years’ experience as a Pastry Chef or Senior Pastry Chef.
• Experience in lodges, hotels, fine dining, or luxury hospitality preferred.
• Strong background in plated desserts, breads, cakes, and specialty pastries.

Technical Skills

• Expertise in pastry techniques: chocolate work, sugar craft, lamination, breadmaking, etc.
• Strong recipe development and menu planning abilities.
• Ability to work with dietary requirements and modern pastry trends.
• Knowledge of stock control, portioning, and cost management.

Soft Skills

• Creative flair with excellent attention to detail.
• Strong time management, organization, and multitasking ability.
• Excellent communication and teamwork skills.
• Calm under pressure and able to work efficiently during peak service times.

Personal Attributes

• Passionate, innovative, and quality-driven.
• Reliable, disciplined, and committed to maintaining high culinary standards.
• Self-motivated with a strong work ethic.

Physical Requirements

• Ability to stand for long periods.
• Able to work flexible hours, including weekends and public holidays.