The Assistant Pastry Chef supports the Pastry Chef in supervising daily pastry operations, ensuring high standards of food quality, presentation, hygiene, guest satisfaction, and team performance.

Key Responsibilities:

• Assist in planning, organizing, and supervising daily pastry production.
• Oversee the preparation of pastries, desserts, cakes, breads, viennoiserie, and special event products.
• Coordinate and allocate tasks to Pastry Cooks and Assistant Pastry Cooks.
• Ensure mise en place and pastry products are prepared on time and according to established standards.
• Check the quality, freshness, taste, presentation, and consistency of finished products.
• Ensure proper storage, labelling, stock rotation, and handling of pastry ingredients.
• Follow HACCP, food safety, hygiene, health, and safety procedures.
• Monitor stock levels, assist with requisitions, and minimize food waste and operating costs.
• Assist with training, coaching, and motivating pastry team members.
• Support special events, promotions, seasonal products, and new pastry creations.
• Respond to guest requests and special dietary requirements while maintaining high service standards.
• Maintain cleanliness, professional grooming, teamwork, and positive communication.
• Report equipment faults, accidents, quality issues, and shortages to the Pastry Chef.
• Comply with hotel policies, procedures, brand standards, and applicable employment regulations.
• Perform other reasonable duties assigned by the Pastry Chef, Executive Chef, or management.