Assistant pastry chef -French Cuisine

Production & Quality

• Assist in the preparation of French pastries, cakes, tarts, viennoiseries, breads, chocolates, and specialty desserts.
• Ensure consistency, quality, and presentation of all pastry products.
• Follow standard recipes and portion controls.
• Participate in menu development and seasonal dessert promotions.
• Monitor product freshness and quality standards.

Operations

• Support the Pastry Chef in organizing daily pastry production.
• Assist in scheduling and coordinating pastry kitchen activities.
• Ensure all equipment is properly maintained and used safely.
• Monitor inventory levels and report shortages.

Hygiene & Safety

• Comply with HACCP, food safety, and hygiene regulations.
• Maintain cleanliness and organization of the pastry kitchen.
• Ensure proper storage and labeling of ingredients and finished products.

• Diploma or Certificate in Pastry Arts, Culinary Arts, or a related field.
• Minimum 2-4 years of experience in pastry production, preferably in luxury hotels or French bakeries.
• Strong knowledge of French pastry techniques and desserts.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure and meet production deadlines.
• Good communication and teamwork skills.