Primary Responsibilities 

Assist the Chef de Partie in supervising daily pastry and bakery operations within the assigned section.  

Independently manage the section in the absence of the Pastry Chef de Partie to ensure continuity of service and quality standards.  

Prepare, bake, and finish a wide range of bakery and pastry items, including puddings, gelatins, frozen desserts, French pastries, and other baked goods.  

Uphold mise en place readiness and ensure smooth execution during peak service periods.  

Assist with à la carte pastry and buffet dessert setups, ensuring visually appealing presentation and consistent quality.  

Food Safety, Hygiene & Equipment Management  

Maintain a clean, organized, and hygienic workstation in compliance with food safety and HACCP guidelines.  

Ensure all pastry equipment and tools are clean, properly maintained, and in good working condition. 

Report any equipment malfunction or breakage promptly.  

Team Collaboration & Professional Standards  

Work collaboratively with the pastry and kitchen teams to support seamless service.  

Demonstrate high standards of personal hygiene, grooming, and professional conduct. 

Ingredient & Inventory Management  

Manage pastry ingredients, supplies, and inventory efficiently, minimizing waste and ensuring availability.  

Follow proper storage and rotation procedures to maintain ingredient quality. 

Requirements

Certificate in Patisserie or Bakery.  

Minimum 2–3 years of bakery and pastry experience, preferably with banquet or high-volume operations.  

Strong understanding of professional pastry techniques, bakery operations, and kitchen workflows.  

Ability to work independently as well as collaboratively within a team. 

Able to perform effectively under pressure in a fast-paced environment.