2 or more years of experience as a pastry cook, baker, or similar.
Advanced knowledge of traditional pastry baking techniques.
Creative ability in designing, decorating, and filling confectionery.
Ability to coordinate with other chefs
In-depth knowledge of food industry regulations.
Flexible working hours, including weekends and evenings, when required.
Excellent leadership, interpersonal, and communication skills.
Adhere to food safety standards
Good hygiene
Work independently or with a team
