Key Responsibilities
Prepare laminated pastries, international breads, plated desserts, bonbons, tarts, cakes, and other bakery products.
Ensure consistency in taste, quality, and presentation.
Maintain food safety, hygiene, and kitchen SOPs.
Manage production, inventory, and minimize wastage.
Assist in developing new recipes and seasonal menu items.
Requirements
Experience based on skill level (1–8+ years).
Strong knowledge of laminated pastry, international breads, plated desserts, bonbons, tarts, and modern pastry techniques.
Ability to work in a fast-paced kitchen.
Team player with attention to detail and creativity.