Pastry & Dessert Chefs (Cakes | Chocolate | Western)

Job Description

We are hiring Pastry & Dessert Chefs with one or more of the following specializations.

Applicants are NOT required to cover all areas.

Apply only if you specialize in at least one category below.

Important: Chefs will be assigned duties only within their specialization.

Cake Chef

Prepare and decorate cakes, including sponges, creams, fillings, icings, and finishing.
Handle custom cake designs and consistent mass production.
Western Dessert Chef

Prepare western-style desserts such as cheesecakes, mousse, tiramisu, brownies, and plated desserts.
Maintain consistency in taste, texture, and presentation.
Chocolate Chef (Chocolatier)

Perform chocolate tempering, molding, coating, fillings, and basic confectionery work.
Maintain proper chocolate handling and storage standards.
Pastry Chef

Prepare pastries such as croissants, tarts, choux, laminated doughs, and baked dessert items.
Ensure correct dough handling, baking techniques, and finishing.
Healthy Dessert Chef

Prepare desserts using healthy, sugar-free, gluten-free, or allergen-friendly ingredients.
Ensure strict separation and control of allergen-sensitive products.
Adapt recipes to meet dietary requirements without compromising quality.

General Responsibilities (Apply to All Roles)
Follow approved recipes, quality standards, and production schedules.
Comply with food safety, hygiene, and SFDA regulations.
Maintain cleanliness of workstations and proper use of equipment.
Coordinate with production and operations teams to meet daily targets.
Minimize waste and report any production or quality issues.
Desired Candidate Profile

Any Nationality

Intermediate School

Any

Professional chef with experience in at least one specialization: cakes, pastry, western desserts, chocolate (chocolatier), or healthy/allergen-friendly desserts.
Proven hands-on experience in a bakery, pastry kitchen, dessert factory or hotel.
Strong understanding of dessert production techniques related to the candidate’s specialization.
Ability to follow standardized recipes and maintain consistent quality and presentation.
Knowledge of food safety, hygiene, and sanitation standards.
Experience with healthy, sugar-free, gluten-free, or special-diet desserts is an advantage (for applicable roles).
Ability to work in a production-oriented environment and meet daily output targets.
Team-oriented, reliable, and willing to work under production schedules.
Candidates are required to demonstrate expertise in one or more specializations only. Multi-skill candidates are welcome but not mandatory.