- Competitive salary

- International working environment

- Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
- Preparing ingredients and handling baking and other kitchen equipment.

- Creating pastries, baked goods, and confections, by following a set recipe.

- Developing new recipes for seasonal menus.

- Decorating pastries and desserts to ensure beautiful and tasteful presentation.

- Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.

- Monitoring the stock of baking ingredients.

- Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.

- Ensuring their section of the kitchen adheres to safety and health regulations.

- Supervising and training staff members, when needed.

High school diploma.

Post-secondary training at a culinary institution.

Certificate in culinary arts, pastry-making, baking, or relevant field.

2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.

Working knowledge of baking techniques and the pastry-making process.

Creative ability with artistic skill in decorating cakes and other desserts.

Keen attention to detail.

In-depth knowledge of sanitation principles, food preparation, and nutrition.

Flexible working hours, including weekends and evenings, when necessary.

Capable of working in a fast-paced, production environment.