Pastry Chef

• Prepare and produce a wide range of pastries, including: Croissants, Danish pastries, laminated dough products Fruit-filled pastries, custards, creams, and glazes Cinnamon rolls, sweet rolls, tarts, and dessert pastries
  
• Handle dough mixing, lamination, shaping, proofing, baking, and finishing
  
• Prepare pastry fillings (fruit compotes, creams, custards, chocolate, etc.)
  
• Ensure consistency in size, taste, texture, and presentation
  
• Maintain cleanliness and food safety standards always
  
• Assist with batch production, freezing, and bake-off planning
  
• Properly store ingredients and finished products
  
• Work efficiently under production timelines
  

Requirements

• Proven experience as a Pastry Chef or Pastry Baker
  
• Strong knowledge of Laminated dough techniques, Yeast-based and enriched doughs and Oven temperature control and baking timing
  
• Ability to work early mornings and weekends
  
• Good hygiene, discipline, and attention to detail
  
• Ability to work independently and as part of a team
  
• Preferred (Advantage): Experience in commercial or high-volume pastry production
  
• Ability to train junior staff
  
• Creativity in pastry flavours and presentation