Executive Pastry Chef

Educational qualification: Diploma in Culinary Arts or related field, preferably with training or diploma in pastry.
Technical skills: Mastery of pastry and dessert preparation techniques, including baking, decorating, and preparing various doughs.
Creativity: Ability to develop new recipes and design innovative pastry dishes.
Quality management: Ensuring the delivery of high-quality products and meeting quality and food safety standards.
Planning and organization: Ability to organize production processes and ensure the availability of necessary ingredients and equipment.
Attention to detail: Precision in preparing pastries and ensuring they are presented with excellent appearance and taste.