Pastry Chefs at Domeo Resources International (DRI)

• The Pastry Chef is responsible for preparing, baking, and presenting high-quality pastries, desserts, breads, and confectionery items in line with the establishment’s standards.
• The role supports daily kitchen operations by ensuring consistency, creativity, and excellence in all pastry products while maintaining strict hygiene and food safety standards.
• The ideal candidate must be skilled in pastry production, detail-oriented, and able to work efficiently in a professional hospitality environment.

• Prepare and bake a wide range of pastries, cakes, desserts, breads, and confectionery items.
• Follow standard recipes and presentation guidelines to ensure consistency and quality.
• Decorate pastries and desserts attractively for service and display.
• Prepare fillings, creams, icings, glazes, and doughs as required.
• Assist in developing new dessert and pastry items when required.

Kitchen Operations Support:

• Support the Head Pastry Chef or Sous Chef in daily pastry production.
• Prepare mise en place for pastry and dessert sections.
• Ensure timely preparation to meet service demands.
• Assist with plating and portioning of desserts during service.

Hygiene, Health & Safety:

• Maintain strict hygiene and sanitation standards in line with food safety regulations (HACCP).
• Keep pastry workstations clean, organized, and sanitized at all times.
• Properly store ingredients and finished products to prevent spoilage or contamination.
• Dispose of waste following kitchen hygiene procedures.

Inventory & Stock Control:

• Assist in monitoring pastry ingredients and supplies.
• Ensure proper stock rotation using FIFO principles.
• Report low-stock items or quality issues to the supervising chef.
• Handle pastry equipment and tools with care.

Teamwork & Collaboration:

• Work closely with other kitchen staff to ensure smooth kitchen operations.
• Support colleagues during peak service periods.
• Attend kitchen meetings, briefings, and training sessions.
• Follow instructions from senior chefs and management.

• Minimum of SSCE formal pastry or culinary training is an added advantage.
• 2 – 4 years of experience as a Pastry Chef or Pastry Cook is preferred.
• Experience working in hotels, restaurants, bakeries, or hospitality environments is desirable.
• Good knowledge of baking techniques, pastry preparation, and dessert presentation.

Competencies / Skills:

• Strong pastry and baking skills.
• Knowledge of doughs, creams, fillings, and dessert techniques.
• Attention to detail and presentation quality.
• Ability to work under pressure and meet deadlines.
• Good teamwork and communication skills.
• Basic understanding of food safety and hygiene standards.

Behavioural Qualities / Other Competences:

• Passionate about pastry and baking.
• Creative and quality-focused.
• Reliable, disciplined, and professional.
• Calm and focused during busy service periods.
• Willingness to learn and improve skills continuously.
• Neat appearance and good personal hygiene.