Qualifications:
Degree or Diploma in Culinary Arts, Baking & Pastry, or related field
3–5 years of experience in pastry preparation, baking, or confectionery production
Strong knowledge of pastry techniques, kitchen operations, and food safety standards
Skills Required:
Strong creativity and technical pastry expertise
Leadership and team management abilities
Time management and organizational skills
Knowledge of modern and classic pastry techniques
Ability to work under pressure in a fast-paced kitchen
Attention to detail with exceptional presentation skills