Demi-chef Pastry

Prepare and present a variety of baked goods and desserts (cakes, pastries, mousses, tarts, etc.) according to hotel standards.

Assist in the development and testing of new pastry items and seasonal offerings.

Ensure mise en place is prepared and organized before service.

Monitor stock levels and report shortages or excesses to the Pastry Chef.

Maintain cleanliness and organization of the pastry kitchen, including equipment and tools.

Ensure food safety and hygiene standards are upheld according to HACCP and hotel policies.

Work collaboratively with other kitchen sections during events or service rush.

Train and mentor commis chefs and kitchen apprentices when needed.

Participate in daily briefings and contribute creative ideas to enhance the dessert menu.

Requirements:

Diploma or certification in Pastry Arts, Culinary Arts, or related field.

Minimum 1-2 years of pastry experience in a hotel, resort, or high-end bakery.

Good knowledge of classic and modern pastry techniques.

Ability to work in a fast-paced environment while maintaining attention to detail.

Strong team player with a positive attitude and willingness to learn.

Flexible with working hours, including weekends and holidays.

Basic understanding of food safety, sanitation, and allergen awareness.

Preferred Qualifications:

Experience in 4-star or 5-star hotel pastry kitchens.

Knowledge of international dessert trends and plating techniques.

Familiarity with dietary alternatives (gluten-free, vegan, etc.).

What We Offer:

Competitive salary and benefits.

Meals on duty and uniform provided.

Opportunities for training and career advancement.

A dynamic and supportive working environment.