Pastry Production Specialist

Requirements:

• Minimum 2–4 years of pastry/bakery production experience.

• Strong practical experience in puff pastry and lamination.

• Experience with choux pastry, doughnut production, and commercial baking.

• Good understanding of dough and batter handling.

• Able to work accurately and consistently.

• Good teamwork and discipline.

Responsibilities:

• Prepare puff pastry and perform lamination, folding, resting, rolling, and shaping.

• Prepare and pipe choux pastry.

• Prepare and process doughnuts, including mixing, proofing, shaping, frying/baking, and finishing.

• Operate ovens, mixers, sheeters, fryers, and other pastry equipment.

• Monitor dough/batter condition and baking/frying results.

• Follow recipes, SOPs, and production schedules.

• Perform accurate scaling and mise en place.

• Conduct basic quality checks.

• Report production abnormalities to the Production Leader.

• Support other pastry production when required.

• Maintain hygiene, cleanliness, and equipment standards.