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