Responsibilities:

Prepare and bake a variety of pastries, cakes, desserts, breads, and confections.
Develop and maintain consistent recipes and product quality.
Decorate and present pastries to a high standard.
Monitor inventory levels and request baking supplies when needed.
Ensure proper storage and handling of ingredients and finished products.
Maintain cleanliness and comply with food safety and hygiene regulations.
Minimize wastage and support cost-control initiatives.
Collaborate with the kitchen team to meet production targets and customer demands.
Ensure all baked products meet quality and presentation standards before service.

Requirements:

Minimum of 2–3 years of experience as a Pastry Chef or Baker.
Strong knowledge of pastry preparation, baking techniques, and dessert production.
Ability to work independently and in a fast-paced kitchen environment.
Creativity and attention to detail in food presentation.
Good understanding of food hygiene and safety practices.
Strong organizational and time-management skills.
Culinary or pastry certification is an added advantage.
Male candidates preferred.

Remuneration: NGN 200,000 Monthly

Benefits: