POSITION SUMMARY:

The CDP‑Pastry plays a pivotal role in a professional kitchen, overseeing the pastry station and crafting exceptional baked goods—from elegant desserts and cakes to specialty confections. This position balances culinary artistry with supervisory responsibility.

QUALIFICATIONS & REQUIREMENTS:

• Diploma or certification in Culinary Arts, Pastry, Baking & Pastry Arts or similar field
• Experience: Minimum 3–5 years in pastry or bakery as CDP level or equivalent, ideally in high-end restaurants, hotels, or similar settings
• Strong proficiency in classic and contemporary pastry techniques, decor, and plating
• Excellent leadership, training, and communication skills; able to manage a team effectively
• Knowledge of dietary restrictions and alternative baking methods (e.g., gluten-free, sugar-free) is advantageous
• Familiarity with culinary software or basic computer tools (e.g., Word, Excel, kitchen systems) is a plus

PREFERRED SOFT SKILLS:

• Meticulous attention to detail and presentation.
• Creative flair with a passion for dessert innovation.
• Strong organizational and multitasking capabilities, able to thrive under pressure.
• Reliable, punctual, and a team-focused mindset.
  Job Type: Full-tim

• Produce a variety of pastry goods (cakes, tarts, cookies, chocolates, ice creams, plated desserts) in line with standardized recipes and quality expectations
• Innovate by creating and testing new dessert recipes and seasonal menu items
• Ensure impeccable presentation and consistency in appearance, texture, and flavor
• Oversee pastry commis and other junior kitchen members; provide training, direction, and mentorship
• Manage inventory: monitor ingredient stock levels; assist with ordering; control wastage and portioning for cost-efficiency
• Maintain cleanliness, hygiene, and organization in the pastry section; comply with HACCP and food safety standards
• Report equipment issues and coordinate repairs to maintain kitchen productivity
• Participate in departmental or culinary meetings and support menu planning discussions