Pastelero / Panadero

About the role

The hotel is seeking a skilled Pastry Chef/Baker to create, decorate and present a wide range of pastries and baked goods for events and point‑of‑sale locations. The role works directly under the executive chef and must maintain high standards of quality, safety and presentation.

Key responsibilities

• Prepare, decorate and present pastries and bakery items according to event orders and sales points.
• Report to the kitchen supervisor at the start of each shift, fully uniformed and ready.
• Maintain equipment and work area in good condition and ensure supplies are stocked.
• Follow HACCP and BPM procedures to guarantee food safety.
• Record waste, manage inventory and submit daily activity reports.
• Coordinate recipes with the chef, communicate changes to staff, and ensure consistent quality.
• Handle cleaning and disinfection of the pastry area in collaboration with designated stewards.
• Participate in internal and external training sessions as required.

Required profile

• Minimum two years of pastry/bakery experience in a hotel environment.
• Knowledge of HACCP, BPM and proper storage of raw materials and finished products.
• Ability to work punctual, follow schedules and hand over shifts clearly.

Required skills

• HACCP and BPM compliance
• Sweet dough preparation
• Puff pastry (leaf dough) preparation, with and without fermentation
• Baking techniques
• Food storage, conservation, refrigeration and freezing
• Decoration, plating and colour combination for desserts