About the role
Job Description
What you will do…
* Support the kitchen team with the preparation and production of delicious, high-quality dishes. * Learn and develop your skills across different sections of the kitchen, working closely with our senior chefs. * Prepare ingredients to the required standard, including washing, peeling, chopping, portioning and basic cooking. * Follow recipes, preparation lists and instructions to ensure consistency across every dish. * Keep your section clean, organised and fully stocked throughout service. * Work as part of the team during busy services, communicating clearly and helping wherever you’re needed. * Ensure all food is stored, prepared and handled safely, following our food hygiene and safety standards at all times. * Support with deliveries, stock rotation and maintaining a well-organised kitchen. * Minimise waste and make the most of our ingredients while maintaining the quality and integrity of our dishes. * Take pride in every plate that leaves the kitchen, paying attention to presentation, quality and consistency. * Be curious, ask questions and take every opportunity to learn from the chefs around you. * Follow all health, safety and food hygiene procedures and contribute to maintaining a safe working environment. * Bring energy, enthusiasm and a positive attitude to every shift.
Qualifications
What we’re looking for…
* Diploma of Culinary Arts, Bakery & Pastry Arts, Hotel Management, or a related field. * Minimum 5 years of professional pastry experience in luxury hotels, resorts, or fine-dining establishments. * Previous experience as Pastry Chef, or Senior Pastry Chef in a 5-star hotel is preferred. * Strong knowledge of international pastry techniques, chocolate work, bakery production, confectionery, and plated desserts. * Proven experience in managing large pastry teams and high-volume operations in luxury hospitality settings. * Demonstrated expertise in food safety management, HACCP principles, and hygiene compliance standards. * Strong financial acumen with experience in budget management, cost control, and resource optimization. * Knowledge of accommodating special dietary requirements and allergen management in pastry production.