Pastry Chef

Key Responsibilities

• Culinary Creation: Design, prepare, and present high-quality pastries, desserts, bread, and baked goods.
• Menu Development: Develop seasonal pastry menus, incorporating creativity, guest preferences, and current trends.
• Team Leadership: Supervise, train, and mentor pastry team members, ensuring consistent standards and efficient workflow.
• Quality & Consistency: Maintain high standards of taste, texture, and presentation across all pastry items.
• Inventory & Cost Control: Manage stock levels, portioning, and food costs while minimizing waste.
• Hygiene & Safety Compliance: Ensure adherence to food safety, sanitation, and workplace hygiene regulations.
• Collaboration: Work closely with the Executive Chef and F&B team to support events, banquets, and special menus.

Qualifications & Experience

• Previous experience as a Pastry Chef or Assistant Pastry Chef in luxury hotels, resorts, or fine dining establishments.
• Culinary or pastry diploma/certification.
• Strong knowledge of pastry techniques, baking methods, and dessert plating.
• Creativity, attention to detail, and a passion for innovation in pastry arts.
• Leadership and training abilities with a hands-on approach.
• Ability to work under pressure in a fast-paced environment.

What we offer

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.

Careers Sani Ikos Group