You will be responsible for the management of the Pastry and Bakery Production, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Ideally with an apprenticeship or professional diploma in Food Production with pastry/bakery specialization.

Minimum 2 years work experience as Apprentice or Commis Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.