Qualifications

• Minimum 1–2 years of experience in a pastry kitchen or boutique bakery (internship experience accepted).
• Basic knowledge of pastry production, organization, and kitchen hygiene standards.
• A strong work ethic and willingness to learn advanced techniques.
• Ability to work with precision and consistency under supervision.

Responsibilities

• Assist in the preparation and presentation of desserts and pastries.
• Maintain high standards of kitchen hygiene and food safety.
• Support senior chefs in daily operations and menu planning.
• Monitor inventory levels of pastry ingredients and supplies.
• Collaborate with kitchen staff to ensure smooth workflows.