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.