Recognized Diploma or Certificate in Pastry Arts, Baking & Confectionery, Culinary Arts, or equivalent formal culinary training.
Strong knowledge of pastry, bakery, dessert, and confectionery production, including baking techniques, cake decorating, chocolate work, and dessert presentation.
Thorough knowledge of food safety, sanitation, and personal hygiene standards.
Ability to prepare high-quality pastries, breads, desserts, and specialty items while maintaining consistency, quality, and portion control.
Experience working efficiently in a fast-paced, high-volume kitchen, including banquets, weddings, and special events.
Ability to work independently and as part of a team, with strong organizational and time management skills.
Ability to follow recipes, production schedules, and standard operating procedures consistently.
Must be flexible to work early mornings, evenings, weekends, split shifts, and public holidays.
