Pastry Baker at FoodCourt

• We are looking for a passionate, detail-oriented, and innovative Pastry Baker to join our growing team. 
• The Pastry Baker will be responsible for preparing, baking, and presenting a diverse range of sweet baked goods, with a focus on freshness, flavor, and visual appeal.

Key Responsibilities

Production & Preparation:

• Prepare a wide variety of pastries such as croissants, muffins, cookies, macarons, doughnuts, tarts, cakes, and artisan breads.
• Ensure pastries are produced consistently and according to standardized recipes, portion sizes, and quality specifications.
• Follow daily and weekly production schedules to meet foodcourt demand and large-volume event requirements.

Menu Development & Innovation:

• Collaborate with the Pastry Chef to test and introduce new pastry items based on trends, seasonality, and customer feedback.
• Contribute creative ideas for themed events, holiday offerings, and customized dessert menus for corporate and private functions.

Food Safety & Sanitation:

• Maintain a clean, organized, and sanitized kitchen environment in line with health and safety regulations
• Monitor the freshness of ingredients and finished goods; label and store products appropriately to minimize waste and maximize freshness.
• Adhere to proper food handling and hygiene protocols at all times.

Equipment Handling & Maintenance:

• Operate, clean, and maintain baking equipment such as mixers, sheeters, ovens, proofers, and blast chillers.
• Report any equipment malfunctions or maintenance needs promptly.

Inventory & Cost Control:

• Manage inventory of baking ingredients and supplies; ensure par levels are maintained for uninterrupted operations.
• Minimise waste by efficient use of ingredients and proper storage practices.

Team Collaboration & Support:

• Work closely with chefs, line cooks, and catering staff to ensure timely preparation and delivery of pastries for both on-site service and off-site events.

Key Qualifications

• Minimum 5 years of hands-on experience in pastry production, preferably in a commercial kitchen, hotel, or bakery that handles both dine-in and catering operations.
• Culinary or pastry arts certification is preferred; equivalent on-the-job training will also be considered.

Skills Required:

• Proficiency in pastry techniques (lamination, mousse preparation, dough handling, etc.).
• Strong attention to detail and aesthetics in plating and presentation.
• Basic knowledge of baking science and ingredient functionality.
• Time management and ability to prioritize multiple tasks.