Pastry Kitchen Assistant

Job Description: Pastry Kitchen Assistant (Central Kitchen & R&D)

Position Summary

Prior pastry experience or certification is not required but will be a bonus.

• Assist in the preparation of doughs, batters, creams, and fillings for large-scale production.
• Operate mixers, ovens, chillers, and other kitchen equipment safely and efficiently.
• Bake, finish, and package pastries to meet quality and consistency standards.
• Support R&D activities, including testing new recipes, recording results, and providing feedback.
• Contribute to production schedule planning by preparing ingredient lists, organising daily tasks, and coordinating with the pastry team to meet deadlines.
• Monitor stock levels, assist with inventory checks, and ensure proper stock rotation (FIFO).
• Carry out product quality checks (taste, texture, shelf life).
• Maintain a clean, safe, and well-organised work environment in compliance with food safety and hygiene regulations.
• Perform any other duties as assigned by the Pastry Chef or Kitchen Supervisor.

• Basic experience in a pastry kitchen, bakery, or central kitchen environment preferred but not mandatory.
• Ability to follow recipes and standard operating procedures with attention to detail.
• Organisational skills and willingness to assist in daily production scheduling.
• Physically fit to handle standing work, lifting trays, and bulk preparation.
• Strong teamwork, positive attitude, and eagerness to learn.
• Flexibility to work shifts, weekends, and public holidays.

• Any prior pastry experience or certification (e.g., WSQ, ITE, SHATEC, Le Cordon Bleu) is a bonus.
• Food Hygiene Certificate (advantageous).
• Interest in pastry R&D and continuous improvement.
• Good communication and planning skills.