Pastry Chef

Job description

The Pastry Chef role creates lasting memories for guests by preparing and presenting a wide range of baked and yeast‑raised pastries, afternoon tea items, desserts, gateaux, cakes, marzipan work and petits fours. Responsibilities include preparing baked pastries (chou dishes, gateau pithiviers, the employer pâtés), yeast‑raised items (croissants, brioche, Danish pastries), tea service items, various dessert types, designing and decorating cakes for celebrations, crafting marzipan models and coverings, producing assorted petits fours, and maintaining kitchen hygiene standards.

Requirements

• 2 years of experience in Pastry
• flexibility to work night, weekend and holiday shifts
• compliance with local food‑handling laws and minimum age requirement
• fluent in the local language
• excellent communication skills

Skills