Pastry Chef at BON Hotels

Job Summary

• The pastry chef is responsible for creating a variety of high-quality baked goods, desserts, and pastries that meet the hotel’s culinary standards.
• The ideal candidate must be creative, detail-oriented, and capable of maintaining consistent quality in a fast-paced hospitality environment.

Key Responsibilities

• Prepare a wide range of pastries, baked goods, and desserts in accordance with hotel recipes and presentation standards.
• Develop new and innovative pastry offerings to enhance the guest experience.
• Ensure all baked items are made with consistency and according to food safety regulations.
• Coordinate with the kitchen and service teams to meet event or daily pastry requirements.
• Maintain cleanliness and organization in the pastry station.
• Monitor inventory of ingredients and submit requisitions as necessary.
• Control waste and manage portion sizes to reduce food cost.
• Train and supervise junior kitchen staff or assistants assigned to pastry.
• Ensure compliance with hygiene, sanitation, and safety regulations.

Qualifications & Experience

• Minimum of an OND or professional culinary certificate in Pastry/Baking.
• At least 2 years’ experience as a pastry chef, preferably in a hotel or upscale bakery.
• Knowledge of international and local dessert styles is an advantage.

Skills & Competencies:

• Creativity and artistic ability in dessert presentation.
• Excellent knowledge of baking techniques, temperature control, and ingredients.
• Ability to work under pressure and meet tight deadlines.
• Strong organizational and time management skills.
• Good interpersonal skills and a team-oriented attitude.