JOB DESCRIPTION – COOK – PASTRY & BAKERY

Position: Cook – Pastry & Bakery
Department: Food & Beverage – Kitchen
Reports To: Demi Chef de Partie / Chef de Partie / Pastry Chef

A. BASIC JOB FUNCTION

The Cook – Pastry & Bakery is responsible for assisting in the daily preparation and production of pastries, desserts, breads and bakery products in accordance with the hotel’s recipes, hygiene requirements and five-star quality standards.

The role supports the Pastry & Bakery team by ensuring proper mise en place, consistent preparation, cleanliness and efficient use of ingredients.

B. DUTIES & RESPONSIBILITIES

Pastry & Bakery Production

• Assist in preparing pastries, desserts, cakes, breads, viennoiseries and other bakery products.
• Complete daily mise en place according to production requirements.
• Follow approved recipes, preparation methods and portion standards.
• Assist with products required for breakfast, restaurants, buffets, banquets and special events.
• Prepare basic creams, fillings, doughs, sauces and other pastry components as instructed.
• Ensure products are correctly stored, labelled, dated and rotated.
• Follow instructions from the Demi Chef de Partie, Chef de Partie and Pastry Chef.
• Ensure assigned production is completed within the required timeframe.

Quality Standards

• Maintain consistency in the taste, appearance and quality of products.
• Check ingredients for freshness and quality before use.
• Follow established presentation and portion standards.
• Report any product-quality issue or shortage immediately to the supervisor.
• Handle ingredients and finished products carefully to maintain quality.

Hygiene & Food Safety

• Strictly comply with food hygiene, HACCP and food safety requirements.
• Keep the workstation, equipment and utensils clean and organised.
• Follow correct food-storage and temperature-control procedures.
• Observe allergen and cross-contamination prevention procedures.
• Maintain high standards of personal hygiene and grooming.
• Follow cleaning schedules and sanitation procedures.

Cost & Waste Control

• Use ingredients responsibly and minimise unnecessary wastage.
• Follow FIFO and appropriate stock-rotation procedures.
• Respect portion-control and recipe requirements.
• Report damaged products, shortages or equipment issues.
• Assist with stock counts when required.

Teamwork & Development

• Work cooperatively with the Pastry, Bakery and wider Kitchen teams.
• Be willing to learn and develop pastry and bakery techniques.
• Attend departmental briefings, meetings and training sessions.
• Support colleagues during busy periods and special functions.
• Maintain professional and respectful communication with colleagues.

C. MINIMUM REQUIREMENTS

• Previous experience in a pastry, bakery or professional kitchen environment is preferred.
• Basic knowledge of pastry and bakery preparation techniques.
• Culinary or pastry training/qualification would be an advantage.
• Basic knowledge of food hygiene and food safety.
• Ability to follow recipes and instructions accurately.
• Good attention to detail and willingness to learn.
• Ability to work efficiently as part of a team.
• Ability to work under pressure in a busy hotel environment.
• Flexibility to work shifts, early mornings, weekends and public holidays according to operational requirements.

D. GENERAL

• Comply with all hotel policies, SOPs, grooming and health and safety standards.
• Maintain a clean and professional working environment.
• Use hotel equipment and materials responsibly.
• Perform any other reasonable duties assigned by the Demi Chef de Partie, Chef de Partie, Pastry Chef, Executive Chef or Management within the scope of the position.

Statements in this Job Description are intended to reflect the general duties and responsibilities of the position and should not be interpreted as totally inclusive.