About the Role

Responsible for preparing high-quality pastries, desserts, breads, and baked products while maintaining excellent hygiene, presentation, and consistency standards in line with MRH standards

Key Responsibilities

Duties and Responsibilities

• Prepare cakes, pastries, breads, cookies, tarts, mousses, chocolates, and other desserts according to hotel recipes and standards.
• Produce desserts for restaurants, buffets, banquets, room service, and special events.
• Ensure attractive plating and artistic presentation of desserts in line with 5-star hotel standards.
• Decorate pastries and cakes professionally.
• Maintain consistency in taste, texture, portion size, and appearance of all pastry items.
• Monitor freshness and quality of ingredients and finished products.
• Monitor stock levels of baking ingredients and report shortages.
• Minimize wastage through proper storage and portion control.
• Develop new dessert ideas and seasonal menu items.
• Support themed events, promotions, and special guest requests.
• Operate bakery and pastry equipment such as mixers, ovens, proofers, and decorating tools safely and efficiently.
• Work closely with kitchen, banquet, restaurant, and service teams to ensure timely delivery of pastry products.
• Prepare products within required timelines, especially during breakfast, conferences, weddings, and high-occupancy periods.

Qualifications

• National Diploma or Certificate in Hotel & Institutional Catering or related field
• 2- 3 years of experience in Pastry Roles

Required Competencies

Technical Skills

• Strong knowledge of baking techniques, ingredients, and equipment
• Understanding of industry trends and best practices
• Ability to create and innovate menu items
• Knowledge of food safety, workplace safety, and basic first aid
• Team leadership and training abilities

Behavioural Skills

• Excellent customer service and interpersonal skills
• Strong team management abilities
• Ability to multitask and work under pressure
• Exceptional time management
• Proactive and detail-oriented approach

• Prepare cakes, pastries, breads, cookies, tarts, mousses, chocolates, and other desserts according to hotel recipes and standards.
• Produce desserts for restaurants, buffets, banquets, room service, and special events.
• Ensure attractive plating and artistic presentation of desserts in line with 5-star hotel standards.
• Decorate pastries and cakes professionally.
• Maintain consistency in taste, texture, portion size, and appearance of all pastry items.
• Monitor freshness and quality of ingredients and finished products.
• Monitor stock levels of baking ingredients and report shortages.
• Minimize wastage through proper storage and portion control.
• Develop new dessert ideas and seasonal menu items.
• Support themed events, promotions, and special guest requests.
• Operate bakery and pastry equipment such as mixers, ovens, proofers, and decorating tools safely and efficiently.
• Work closely with kitchen, banquet, restaurant, and service teams to ensure timely delivery of pastry products.
• Prepare products within required timelines, especially during breakfast, conferences, weddings, and high-occupancy periods.

• Strong knowledge of baking techniques, ingredients, and equipment
• Understanding of industry trends and best practices
• Ability to create and innovate menu items
• Knowledge of food safety, workplace safety, and basic first aid
• Team leadership and training abilities
• Excellent customer service and interpersonal skills
• Strong team management abilities
• Ability to multitask and work under pressure
• Exceptional time management
• Proactive and detail-oriented approach

• National Diploma or Certificate in Hotel & Institutional Catering or related field
• 2- 3 years of experience in Pastry Roles