About the role

Responsibilities

Assist in the preparation and production of bakery and pastry items according to recipes and quality standards
Prepare ingredients, doughs, batters, fillings, creams, and other pastry components
Bake, decorate, and present pastries, breads, cakes, and desserts as instructed
Ensure consistency in product quality, taste, and presentation
Maintain cleanliness, organization, and sanitation of the pastry kitchen and workstations
Operate bakery and pastry equipment safely and efficiently
Monitor baking times, temperatures, and product quality throughout production
Support inventory control by assisting with stock rotation and proper storage of ingredients
Follow all food safety, hygiene, and HACCP standards

Requirements

2–3 years of experience as a Commis Chef
At least 1 year of experience in a bakery and pastry kitchen
Culinary diploma with a specialization in Baking & Pastry Arts or equivalent professional training
Ability to read, write, and communicate in English
Good knowledge of bakery and pastry production techniques
Ability to work efficiently under pressure in a fast-paced environment
Physically capable of standing for extended periods and lifting supplies
Willingness to work flexible shifts, including weekends and holidays