Pastry Chef

Position Summary:

As a Pastry Chef, you will be responsible for preparing, producing, and presenting high-quality pastries and desserts while maintaining Divan standards. You will contribute to an exceptional guest dining experience through creativity, consistency, and strict adherence to food safety and hygiene standards.

Key Responsibilities:

• Follow Divan standards, SOPs, and HACCP guidelines at all times, maintaining the highest levels of personal hygiene and food safety.
• Be present on duty in full, clean, and professional kitchen uniform at all times.
• Assume responsibility for all aspects of pastry and bakery operations within the outlet(s).
• Prepare, bake, and present a wide range of pastries, desserts, breads, and bakery items to Five-Star standards.
• Ensure consistency in quality, portion control, taste, and presentation of all pastry items.
• Assist in menu development, dessert concepts, seasonal offerings, and special promotions.
• Control food costs by monitoring production, minimizing waste, and adhering to standardized recipes.
• Perform daily and weekly stock checks of pastry ingredients, tools, and equipment.
• Ensure proper storage, labeling, and rotation of all food items (FIFO).
• Monitor and reduce food waste, breakages, and misuse of ingredients or equipment.
• Ensure all pastry equipment is used correctly and report any defective equipment to the Executive Chef / Pastry Sous Chef.
• Maintain cleanliness and organization of pastry kitchen, storage areas, and equipment.
• Train, supervise, and motivate pastry kitchen team members to maintain service and quality standards.
• Identify training needs and conduct on-the-job training where necessary.
• Coordinate with kitchen and F&B teams to ensure smooth service during operations and events.
• Handle guest feedback related to pastry and desserts professionally and proactively.
• Assist in banquet, buffet, and special event pastry preparation and execution.
• Comply with health, safety, and emergency procedures at all times.
• Attend kitchen meetings, briefings, and training sessions as required.
• Undertake any reasonable tasks and secondary duties as assigned by the Executive Chef or Management.
• Respond positively and flexibly to changes in operational requirements.

Person Specification – Pastry Chef

Qualifications & Experience:

• Diploma or professional certification in Pastry, Bakery, or Culinary Arts.
• Minimum 3 years of experience as a Pastry Chef or Pastry Sous Chef in a Five-Star hotel or luxury hospitality environment.
• Strong knowledge of pastry production, desserts, bakery items, chocolate, and modern presentation techniques.
• Good understanding of food safety, hygiene standards, and HACCP procedures.
• Ability to work under pressure in a fast-paced kitchen environment.
• Creative, detail-oriented, and quality-focused mindset.
• Strong teamwork and communication skills.
• Honest, reliable, and disciplined with a professional work attitude.
• Physically fit and able to stand for long hours.
• Flexible to work long hours, split shifts, evenings, weekends, and public holidays.