Head Pastry Chef

• Diploma/Degree in Pastry Arts, Bakery, Culinary Arts, or related field.
• Minimum 8–10 years of pastry and bakery experience, including at least 3 years in a leadership role managing pastry operations.
• Expertise in cakes, pastries, artisan breads, croissants, desserts, and bakery operations.
• Responsible for product quality, recipe compliance, inventory control, and food safety standards.
• Strong creativity in developing new pastry products and maintaining brand standards.