Key Responsibilities:

• Prepare pastries, desserts, cakes, breads, and viennoiserie according to established recipes and standards.
• Assist with buffet, à la carte, banquet, and special event dessert preparation and presentation.
• Ensure consistency in taste, quality, texture, freshness, and presentation.
• Complete daily mise en place and follow production schedules set by the Pastry Chef.
• Maintain cleanliness and organization of the pastry section and equipment.
• Ensure proper storage, labelling, dating, and rotation of ingredients and products.
• Follow HACCP, food safety, hygiene, allergen control, and health and safety procedures.
• Assist with stock control, check deliveries, and report shortages or quality issues.
• Minimize food waste and ensure proper portion control and ingredient usage.
• Maintain good teamwork and communication with colleagues and supervisors.
• Participate in training and continuously develop pastry skills.
• Assist other kitchen sections and support special events, promotions, and seasonal activities when required.