Operational & Production Responsibilities:

Ensure mise en place (MEP) is efficiently organized for all pastry service requirements.
Prepare, bake, and decorate a wide range of cakes including sponge cakes, chiffon cakes, roll cakes, mousse cakes, cheesecakes, and layered desserts.
Experience in baking a variety of products such as tarts, cookies, financiers, and other baked goods.
Demonstrate strong skills in roll cake techniques — ensuring proper sponge texture, even rolling, and clean presentation.
Assist in developing and testing new cake recipes, flavours, and seasonal menu items.
Maintain consistency in taste, appearance, and portioning according to brand standards.

Supervisory & Leadership:

Supervise and guide junior pastry staff to ensure quality and efficiency.
Manage ingredient stock levels and assist in ordering supplies as needed. (inventory management: ordering, receiving, stock rotation, and minimizing food waste)
Ensure high standards of hygiene, organization, and food safety in the pastry kitchen.
Handle baking equipment properly and report maintenance issues promptly.
Work collaboratively with the kitchen and service teams to meet production timelines

Creative & Developmental Work:

Collaborate with the Head Pastry Chef in developing new menu concepts, seasonal specials, and themed dessert presentations (every 3 months introducing 1 new recipe)
Stay current with global pastry trends and techniques, integrating new ideas into menu planning.
Participate in tastings, presentations, and internal competitions to maintain high creativity standards.

4 Pastry Line Cook Jobs - October 2026 - Urgent Hiring

Chef de Partie Pastry