Preparation & Baking:

• Assist in the preparation of pastry doughs, batters, fillings, icings, and other ingredients.
• Follow recipes and techniques to bake cakes, cookies, pastries, and bread.
• Operate baking equipment such as ovens, mixers, and sheeters.

Decorating & Presentation:

• Decorate cakes, pastries, and desserts with precision, using various tools such as piping bags and spatulas.
• Ensure all pastries are beautifully and consistently presented.

Quality Control:

• Ensure baked goods meet the restaurant’s quality standards in terms of appearance, taste, and texture.
• Monitor stock levels of ingredients and report shortages.

Kitchen Maintenance:

• Maintain a clean and organized workstation, including the cleaning of utensils, equipment, and the kitchen area.
• Ensure that food safety standards are followed, including proper food storage, hygiene, and sanitation procedures.

Team Collaboration:

• Assist other kitchen staff in meal preparation and support during busy service periods.
• Communicate with the Head Chef and Pastry Chef regarding production needs and schedules.

• Previous experience in pastry or bakery operations preferred but not required.
• Basic knowledge of pastry techniques and kitchen equipment.
• Ability to follow instructions and work independently.
• Strong attention to detail and creativity in pastry presentation.
• Good time management and organizational skills.
• Flexibility to work shifts, weekends, and holidays.

Physical Requirements:

• Ability to stand for extended periods.
• Comfortable working in a fast-paced kitchen environment.
• Must be able to lift up to 25 kg.