Demi Chef Pastry

Prepare, bake, decorate, and present a comprehensive range of pastries, desserts, cakes, breads, and confectionery in strict accordance with established quality and presentation standards. Execute daily mise en place with precision to ensure efficient service delivery across restaurants, banquets, room service, afternoon tea, and special events. Adhere rigorously to standard recipes whilst maintaining exacting consistency in flavour, quality, portion control, and presentation standards. Support the Pastry Chef and Sous Chef in the planning, preparation, and execution of seasonal menus and special promotions. Ensure all food is prepared, stored, labelled, and handled in full compliance with food safety regulations, HACCP protocols, and NSW Food Authority requirements. Monitor stock levels systematically, implement FIFO rotation principles, and report ordering requirements to prevent shortages and minimise food waste. Maintain the pastry kitchen to the highest standards of cleanliness, organisation, and hygiene, ensuring all equipment is cleaned and maintained in accordance with operational specifications. Coordinate effectively with the kitchen brigade and Food & Beverage team to deliver exceptional guest experiences. Provide guidance and support to Commis Chefs, apprentices, and kitchen attendants as directed. Operate all kitchen equipment safely and report any maintenance or safety concerns immediately. Ensure all work complies with workplace health and safety policies, food safety procedures, and hotel standards without exception. Contribute to the continuous improvement of pastry operations through innovative ideas for desserts and presentation techniques. Undertake any additional duties as directed by the Sous Chef or Pastry Chef to support effective kitchen operations.