Description:

Responsible for assisting the Chef de Partie – Bakery in the preparation production and presentation of high-quality bakery and pastry products in accordance with hotel standards., Ensures consistency in product quality maintains food safety and hygiene standards supports daily bakery operations and contributes to delivering exceptional products and guest satisfaction.

Qualifications:

Diploma or Certificate in Culinary Arts Pastry & Bakery or a related field., Minimum 2–3 years of experience in a bakery or pastry kitchen preferably in a hotel or luxury hospitality environment., Strong knowledge of bakery production pastry techniques and food preparation., Good understanding of food safety hygienestandards., Ability to prepare a wide variety of breads pastries cakes and desserts with consistent quality., Ability to work independently as well as collaboratively within a team., Strong attention to detail and commitment to product quality and presentation., Good organizational and time management skills., Professional responsible creative and able to work under pressure.

Education:

Bachelor

Years of experience:

3-5

Number of positions:

1