Airline Demi Pastry Chef

• Prepare, bake, and finish a wide range of pastries, desserts, and baked goods following standard recipes and production schedules;
• Assist in the development of modern desserts, incorporating fusion infusions and molecular techniques while ensuring consistency in taste and presentation;
• Produce vegan, gluten-free, and dietary-compliant desserts as per customer requirements and menu design;
• Ensure all products meet quality, portion, and presentation standards before dispatch;
• Assist in the production of traditional and modern artisanal breads, laminated pastries, and French Pastry's;
• Apply correct fermentation, shaping, and baking processes for consistent, high-quality output;
• Maintain strict adherence to Food Safety Management Systems (FSMS) and HACCP prerequisites, including personal hygiene, sanitation, temperature control, and allergen management;
• Collaborate with the Pastry and Production teams to achieve daily operational targets;
• Assist in training and guiding Commis-level staff to maintain consistency and standardization;
• Support new product trials and continuous improvement initiatives led by the Pastry Chef;
• Partake in Menu Development Team and Presentations including private functions other as directed.

Requirements

• Certificate III in Baking & Patisserie or equivalent from a recognized institution with at least five (5) years of experience in a professional pastry kitchen.
• Basic Food Safety Certification (HACCP or equivalent) is mandatory.
• Prior experience in a large-scale production environment (airline catering, hotel, or industrial pastry facility) is highly desirable.
• Knowledge of modern dessert trends and dietary baking.