Minimum Requirements
Certificate, Diploma, or Degree in Pastry & Baking, Culinary Arts, or Food Production (Pastry option) from a recognized institution.
Minimum of 3 years proven experience in a hotel, restaurant, or commercial bakery environment.
Strong practical knowledge of pastry and baking production including:
Cakes and celebration cakes
Breads and breakfast pastries
Cookies, muffins, tarts, pies, and choux pastry
Hot and cold desserts, creams, custards, and fillings
Ability to execute basic cake decoration, piping, icing, and dessert presentation.
Valid Food Handlers Certificate.
Good knowledge of food safety, hygiene standards, and HACCP principles.
Ability to work with standardized recipes and maintain consistency.
Strong time management skills and ability to work under pressure.
Willingness to work early mornings, weekends, and public holidays.
Physically fit and able to work long standing hours.
Good communication skills and ability to work well within a kitchen team.
High standards of personal hygiene, grooming, and professional conduct.
Additional Expectations
Ability to control food wastage and handle ingredients responsibly. Knowledge of proper equipment handling and kitchen safety.
Understanding of stock rotation (FIFO) and basic cost control. Respect for kitchen hierarchy and hotel SOPs.