Chef Pakery

Job Summary We are looking for a skilled and creative Bakery Chef to join our culinary team. The Bakery Chef will be responsible for preparing, baking, decorating, and presenting a wide range of breads, pastries, cakes, desserts, and other bakery products while maintaining high standards of quality, hygiene, and consistency. Key Responsibilities Prepare and bake a variety of breads, pastries, cakes, cookies, and bakery products. Follow standardized recipes and maintain consistent taste, texture, appearance, and quality. Develop new bakery and pastry products according to customer preferences and business requirements. Ensure proper preparation, portioning, baking, cooling, decorating, and storage of products. Monitor the quality and freshness of ingredients and finished products. Maintain proper stock levels of bakery ingredients and communicate purchasing requirements. Operate and maintain bakery equipment safely and efficiently. Ensure compliance with food safety, hygiene, and sanitation standards. Maintain cleanliness and organization of the bakery production area. Minimize food waste and control ingredient and production costs. Train, supervise, and guide bakery staff when required. Coordinate with the Executive Chef and other kitchen departments to ensure smooth daily operations. Assist with menu planning, product costing, and seasonal or special-event bakery requirements. Ensure all products are prepared and presented according to company standards. Qualifications & Experience Diploma or professional certification in Bakery, Pastry Arts, Culinary Arts, or a related field. 3–5 years of relevant bakery/pastry experience, preferably in a hotel, restaurant, bakery, catering company, or large-scale food operation. Strong knowledge of baking techniques, recipes, ingredients, and bakery equipment. Good understanding of food safety and hygiene standards. Ability to work independently and as part of a team. Good organizational and time-management skills. Ability to work under pressure in a fast-paced kitchen environment. Strong attention to detail and presentation. Key Skills Bread and pastry production Cake preparation and decoration Recipe execution and development Food safety and hygiene Quality control Inventory and waste control Teamwork and staff supervision Creativity and product presentation Time management Physical Requirements Ability to stand for extended periods and work in a busy kitchen environment. Ability to lift and handle bakery ingredients and equipment safely. Flexibility to work shifts, weekends, holidays, and early morning hours as required. Performance Standards The Bakery Chef is expected to consistently deliver high-quality bakery products, maintain food safety and hygiene standards, control costs and waste, and ensure efficient bakery production.

Qualifications & Experience: Diploma or professional certification in Bakery, Pastry Arts, Culinary Arts, or a related field. 3–5 years of relevant bakery/pastry experience, preferably in a hotel, restaurant, bakery, catering company, or large-scale food operation. Strong knowledge of baking techniques, recipes, ingredients, and bakery equipment. Good understanding of food safety and hygiene standards. Ability to work independently and as part of a team. Good organizational and time-management skills. Ability to work under pressure in a fast-paced kitchen environment. Strong attention to detail and presentation.

Prepare and bake a variety of breads, pastries, cakes, cookies, and bakery products. Follow standardized recipes and maintain consistent taste, texture, appearance, and quality. Develop new bakery and pastry products according to customer preferences and business requirements. Ensure proper preparation, portioning, baking, cooling, decorating, and storage of products. Monitor the quality and freshness of ingredients and finished products. Maintain proper stock levels of bakery ingredients and communicate purchasing requirements. Operate and maintain bakery equipment safely and efficiently. Ensure compliance with food safety, hygiene, and sanitation standards. Maintain cleanliness and organization of the bakery production area. Minimize food waste and control ingredient and production costs. Train, supervise, and guide bakery staff when required. Coordinate with the Executive Chef and other kitchen departments to ensure smooth daily operations. Assist with menu planning, product costing, and seasonal or special-event bakery requirements. Ensure all products are prepared and presented according to company standards.