Job Description

Minimum 3–5 years of experience as a Pastry Chef in a bakery, café, hotel, restaurant, or catering company.
Expertise in cakes, pastries, desserts, tarts, mousse, viennoiserie, and baked products.
Ability to prepare, decorate, and present high-quality desserts.
Knowledge of baking techniques, recipe development, and food safety standards.
Creative mindset with excellent attention to detail.
Ability to work efficiently in a fast-paced production environment.

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Skills

Cooking , chef ,

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Qualifications

• Bachelor of Hotel Management (BHM)