Pastry Chef

Qualifications

• Minimum 2 years of experience as a Pastry Chef, Baker, or in a similar role.
• Experience in producing bread, donuts, pastries, and bakery products.
• Ability to prepare and manage yeast dough, proofing, fermentation, baking, and frying processes.
• Experience in producing consistent, high-quality products in a commercial kitchen.
• Culinary or Pastry/Bakery education is preferred but not mandatory.
• Knowledge of food safety, hygiene, and sanitation standards (HACCP knowledge is an advantage).
• Able to calculate recipe yields, control food costs, and minimize product waste.
• Experience in inventory management and proper storage of ingredients.
• Able to work independently as well as in a team environment.
• Good time management and ability to work under pressure.
• Willing to work weekends, public holidays, and early morning shifts when required.
• Positive attitude, disciplined, responsible, and eager to learn.
• Technical Skills
• Bread and dough production.
• Donut making (proofed/fried dough).
• Basic cake and pastry production.
• Recipe standardization and consistency.
• Product quality control.
• Kitchen equipment operation (spiral mixer, planetary mixer, oven, dough divider, fryer, etc.).