Line Cook / Pastry Chef

Job Summary The Line Cook / Pastry Chef plays a key role in delivering exceptional culinary experiences across banquet functions, restaurant outlets, and special events. This versatile position combines skilled hot and cold food preparation with creative pastry and dessert production. The successful candidate will maintain the highest standards of quality, consistency, and presentation, uphold sanitation and safety protocols, and contribute to the resort’s reputation for culinary excellence in a high-volume luxury environment. Key Responsibilities

• Prepare high-quality pastry, desserts, and baked goods daily, bringing creativity and innovation while staying current with pastry trends
• Execute hot and cold food preparation using predetermined recipes, methods, and portion controls to ensure consistency and timeliness
• Set up workstation mise en place for banquet functions, restaurant service, and events
• Visually inspect and select only the freshest, highest-quality ingredients (fruits, vegetables, meats, fish, fowl, etc.) for all preparations
• Read, follow, and scale recipes accurately; apply basic math skills for measurements, requisitions, and portioning
• Prepare daily requisitions for supplies and food items needed in the workstation
• Maintain strict adherence to sanitation, food safety, and health code standards at all times
• Visually inspect food products and equipment to ensure quality and safety
• Consult daily with the Assistant Banquet Chef and collaborate with other Food & Beverage departments for seamless operations
• Lead by example, demonstrating strong organizational skills and the ability to work independently or guide team members as needed
• Contribute to overall kitchen efficiency, cleanliness, and guest satisfaction

Qualifications & Requirements

• Minimum 3+ years of experience as a Line Cook and/or Pastry Chef in a high-volume establishment, luxury hotel, fine-dining restaurant, or bakery setting
• Certified Cook Level or higher (preferred); High school diploma or equivalent required
• Strong knowledge of hot and cold food preparation techniques, pastry artistry, and baking fundamentals
• Up-to-date awareness of current pastry trends and creative approaches to dessert preparation
• Thorough understanding of accepted sanitation standards, health codes, and food safety practices
• Basic mathematical skills for recipe scaling, measurements, and portion control
• Excellent leadership, communication, organizational, and time-management skills
• Ability to work independently while also leading and supporting team members
• Proficient in English (speak, read, write, and understand) as the primary workplace language
• Physically able to stand for extended periods, lift moderate weights, and work in a fast-paced kitchen environment
• Fully flexible schedule including day/evening shifts, weekends, public holidays, and on-call availability as required