Key Responsibilities 

• Culinary Creation: Design, prepare, and present high-quality pastries, desserts, bread, and baked goods. 
• Menu Development: Develop seasonal pastry menus, incorporating creativity, guest preferences, and current trends. 
• Team Leadership: Supervise, train, and mentor pastry team members, ensuring consistent standards and efficient workflow. 
• Quality & Consistency: Maintain high standards of taste, texture, and presentation across all pastry items. 
• Inventory & Cost Control: Manage stock levels, portioning, and food costs while minimizing waste. 
• Hygiene & Safety Compliance: Ensure adherence to food safety, sanitation, and workplace hygiene regulations. 
• Collaboration: Work closely with the Executive Chef and F&B team to support events, banquets, and special menus. 

Qualifications & Experience

• Previous experience as a Pastry Chef or Assistant Pastry Chef in luxury hotels, resorts, or fine dining establishments. 
• Culinary or pastry diploma/certification.
• Strong knowledge of pastry techniques, baking methods, and dessert plating.
• Creativity, attention to detail, and a passion for innovation in pastry arts. 
• Leadership and training abilities with a hands-on approach. 
• Ability to work under pressure in a fast-paced environment. 

What we offer

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.                                                    

Careers@saniikos.com

Careers Sani Ikos Group