Pastry Cook at 67 Airport Hotel

Key Responsibilities

• Prepare and bake a variety of pastries, cakes, breads, desserts, and speciality items.
• Assist in the hot kitchen when required (sauces, breakfast items, light meals, plating support).
• Ensure high standards of food presentation and consistency.
• Maintain cleanliness and organisation of both pastry and assigned hot kitchen sections.
• Monitor stock levels and support inventory control.
• Follow standardized recipes and portion control guidelines.
• Adhere strictly to food safety, hygiene, and HACCP standards.
• Support the Head Chef during peak service periods.

Requirements

• Certificate or Diploma in Food Production, Pastry & Bakery, or Culinary Arts.
• Minimum 2-3 years’ experience in a busy hotel, restaurant, or commercial kitchen.
• Proven experience in both pastry section and hot kitchen operations.
• Strong understanding of baking techniques and basic hot kitchen skills.
• Ability to work under pressure and manage multiple tasks.
• Creative, detail-oriented, and highly organised.
• Team player with strong communication skills.