Key Responsibilities

• Prepare and bake a variety of pastries, cakes, breads, desserts, and confectionery items.
• Design and develop new dessert menus and seasonal specialties.
• Ensure consistency in taste, presentation, and quality of all pastry products.
• Supervise and train pastry kitchen staff, assigning daily tasks and maintaining productivity.
• Monitor inventory levels and order ingredients and supplies as needed.
• Maintain cleanliness, hygiene, and food safety standards in accordance with hotel policies and local regulations.
• Control food costs by minimizing waste and ensuring efficient use of ingredients.
• Coordinate with the Executive Chef and Food & Beverage team for banquets, weddings, and special events.
• Inspect finished products to ensure they meet quality and presentation standards.
• Maintain and operate pastry kitchen equipment safely and efficiently.