_{29th December, 2025}

• At least 5 years of leadership experience in a high-volume pastry operation in luxury hotels or fine dining restaurants. 
• Strong command of both modern and classical baking and pastry techniques.
• Proven leadership, organization, and team management skills.
• Experience with menu development, food costing, and inventory control.

• Lead, train, and mentor the pastry team, promoting a culture of teamwork and high performance.
• Oversee the preparation, baking, and presentation of all pastry items, ensuring consistency and excellence.
• Manage food costs and reduce waste through efficient production and planning.