Pastry Chef

What you will do…

• Support the kitchen team with the preparation and production of delicious, high-quality dishes.
• Learn and develop your skills across different sections of the kitchen, working closely with our senior chefs.
• Prepare ingredients to the required standard, including washing, peeling, chopping, portioning and basic cooking.
• Follow recipes, preparation lists and instructions to ensure consistency across every dish.
• Keep your section clean, organised and fully stocked throughout service.
• Work as part of the team during busy services, communicating clearly and helping wherever you’re needed.
• Ensure all food is stored, prepared and handled safely, following our food hygiene and safety standards at all times.
• Support with deliveries, stock rotation and maintaining a well-organised kitchen.
• Minimise waste and make the most of our ingredients while maintaining the quality and integrity of our dishes.
• Take pride in every plate that leaves the kitchen, paying attention to presentation, quality and consistency.
• Be curious, ask questions and take every opportunity to learn from the chefs around you.
• Follow all health, safety and food hygiene procedures and contribute to maintaining a safe working environment.
• Bring energy, enthusiasm and a positive attitude to every shift.

What we’re looking for…

• Diploma of Culinary Arts, Bakery & Pastry Arts, Hotel Management, or a related field.
• Minimum 5 years of professional pastry experience in luxury hotels, resorts, or fine-dining establishments.
• Previous experience as Pastry Chef, or Senior Pastry Chef in a 5-star hotel is preferred.
• Strong knowledge of international pastry techniques, chocolate work, bakery production, confectionery, and plated desserts.
• Proven experience in managing large pastry teams and high-volume operations in luxury hospitality settings.
• Demonstrated expertise in food safety management, HACCP principles, and hygiene compliance standards.
• Strong financial acumen with experience in budget management, cost control, and resource optimization.
• Knowledge of accommodating special dietary requirements and allergen management in pastry production.