Pastry CDP

• Professional culinary qualification with a specialization in Pastry / Patisserie (Diploma or Certificate from a recognized culinary school).
• Minimum 2–3 years’ experience as a Pastry Chef de Partie or Demi CDP in a 5-star hotel, guest house, or fine-dining establishment.
• Strong knowledge of classic and modern pastry techniques, including breads, viennoiserie, plated desserts, chocolate work, and sugar work.
• Excellent plating and presentation skills, with a creative flair.
• Knowledge of dietary requirements (gluten-free, sugar-free, vegan desserts) advantageous.
• Ability to work under pressure while maintaining high standards of quality and consistency.
• Strong organizational skills and attention to detail.
• Good communication and teamwork skills.
• Willingness to work flexible hours, weekends, and public holidays as required in the hospitality industry.

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