Airline Demi Pastry Chef

The Airline Demi Pastry Chef is responsible for supporting the Pastry section in the creation and production of high-quality desserts, breads, and confectioneries for large-scale operations. The role requires a professional with a strong foundation in both modern and traditional pastry techniques, excellent product knowledge, and a clear understanding of food safety prerequisites in a production kitchen environment.

Prepare, bake, and finish a wide range of pastries, desserts, and baked goods following standard recipes and production schedules; Assist in the development of modern desserts, incorporating fusion infusions and molecular techniques while ensuring consistency in taste and presentation; Produce vegan, gluten-free, and dietary-compliant desserts as per customer requirements and menu design; Ensure all products meet quality, portion, and presentation standards before dispatch; Assist in the production of traditional and modern artisanal breads, laminated pastries, and French Pastry's; Apply correct fermentation, shaping, and baking processes for consistent, high-quality output; Maintain strict adherence to Food Safety Management Systems (FSMS) and HACCP prerequisites, including personal hygiene, sanitation, temperature control, and allergen management; Collaborate with the Pastry and Production teams to achieve daily operational targets; Assist in training and guiding Commis-level staff to maintain consistency and standardization; Support new product trials and continuous improvement initiatives led by the Pastry Chef; Partake in Menu Development Team and Presentations including private functions other as directed.

Requirements

Certificate III in Baking & Patisserie or equivalent from a recognized institution with at least five (5) years of experience in a professional pastry kitchen. Basic Food Safety Certification (HACCP or equivalent) is mandatory. Prior experience in a large-scale production environment (airline catering, hotel, or industrial pastry facility) is highly desirable.

Knowledge of modern dessert trends and dietary baking. Applications close on: Friday 16 October 2026 at 1700 hours.