Job Description

We are seeking a creative, detail-oriented Pastry & Cold Kitchen Chef. In this role, you will lead the execution of high-standard desserts, viennoiserie, and cold kitchen items while maintaining strict food safety, recipe costing, and stock management. You will work closely with seasonal, farm-to-table produce and help guide junior team members in a fast-paced kitchen setting.

Requirements

- 2–3 years experience in pastry, bakery, café, restaurant, or hotel kitchens.

- Strong skills in pastries, desserts, cakes, viennoiserie, and plated desserts.

- Able to manage cold kitchen items: salads, cold appetizers, dressings, and garnishes.

- Passionate about farm-to-table concepts, seasonal ingredients, and local produce.

- Understands recipe costing, food cost control, portioning, stock management, and waste reduction.

- Maintains high standards of food safety, hygiene, and presentation.

- Creative, detail-oriented, fast, and able to lead junior staff under pressure.