**Description:**

Under the direction of the Executive Pastry Chef and Pastry Sous Chef, oversee bakery section duties, ensuring consistency and quality of bakery products while supporting daily production and kitchen operations to contribute to guest satisfaction.

**Qualifications:**

**Essential Criteria**

+ • Minimum 3–5 years of experience in a professional bakery or pastry kitchen, preferably within a hotel or premium restaurant.• Strong technical knowledge of bread making, dough fermentation, proofing, baking, and finishing techniques.• Ability to manage daily bakery production while maintaining consistency and quality standards.• Strong understanding of food hygiene, safety, and HACCP requirements.• Ability to work early morning shifts and maintain high productivity in a fast paced kitchen environment.• Team oriented mindset with the ability to support and guide junior bakers and commis.

**Desirable Criteria**

+ • Experience wo...