Responsible for preparing high-quality pastries, desserts, breads, and baked products while maintaining excellent hygiene, presentation, and consistency standards in line with MRH standards
Key Responsibilities
Duties and Responsibilities
Prepare cakes, pastries, breads, cookies, tarts, mousses, chocolates, and other desserts according to hotel recipes and standards.
Produce desserts for restaurants, buffets, banquets, room service, and special events.
Ensure attractive plating and artistic presentation of desserts in line with 5-star hotel standards.
Decorate pastries and cakes professionally.
Maintain consistency in taste, texture, portion size, and appearance of all pastry items.
Monitor freshness and quality of ingredients and finished products.
Monitor stock levels of baking ingredients and report shortages.
Minimize wastage through proper storage and portion control.
Develop new dessert ideas and seasonal menu items.
Support themed events, promotions, and special guest requests.
Operate bakery and pastry equipment such as mixers, ovens, proofers, and decorating tools safely and efficiently.
Work closely with kitchen, banquet, restaurant, and service teams to ensure timely delivery of pastry products.
Prepare products within required timelines, especially during breakfast, conferences, weddings, and high-occupancy periods.
Qualifications
National Diploma or Certificate in Hotel & Institutional Catering or related field
2- 3 years of experience in Pastry Roles
Required Competencies
Technical Skills
Strong knowledge of baking techniques, ingredients, and equipment
Understanding of industry trends and best practices
Ability to create and innovate menu items
Knowledge of food safety, workplace safety, and basic first aid
Team leadership and training abilities
Behavioural Skills
Excellent customer service and interpersonal skills
Strong team management abilities
Ability to multitask and work under pressure
Exceptional time management
Proactive and detail-oriented approach
Prepare cakes, pastries, breads, cookies, tarts, mousses, chocolates, and other desserts according to hotel recipes and standards.
Produce desserts for restaurants, buffets, banquets, room service, and special events.
Ensure attractive plating and artistic presentation of desserts in line with 5-star hotel standards.
Decorate pastries and cakes professionally.
Maintain consistency in taste, texture, portion size, and appearance of all pastry items.
Monitor freshness and quality of ingredients and finished products.
Monitor stock levels of baking ingredients and report shortages.
Minimize wastage through proper storage and portion control.
Develop new dessert ideas and seasonal menu items.
Support themed events, promotions, and special guest requests.
Operate bakery and pastry equipment such as mixers, ovens, proofers, and decorating tools safely and efficiently.
Work closely with kitchen, banquet, restaurant, and service teams to ensure timely delivery of pastry products.
Prepare products within required timelines, especially during breakfast, conferences, weddings, and high-occupancy periods.
Strong knowledge of baking techniques, ingredients, and equipment
Understanding of industry trends and best practices
Ability to create and innovate menu items
Knowledge of food safety, workplace safety, and basic first aid
Team leadership and training abilities
Excellent customer service and interpersonal skills
Strong team management abilities
Ability to multitask and work under pressure
Exceptional time management
Proactive and detail-oriented approach
National Diploma or Certificate in Hotel & Institutional Catering or related field
2- 3 years of experience in Pastry Roles
professional certificate
24
JOB-6a08ace45f3cb
Vacancy title: Pastry Cook
[Type: FULL_TIME, Industry: Professional Services, Category: Restaurant & Hospitality]
Jobs at: Lafab Solutions
Deadline of this Job: Friday, May 22 2026
Duty Station: Mbale | Mbale
Summary Date Posted: Saturday, May 16 2026, Base Salary: Not Disclosed
Responsible for preparing high-quality pastries, desserts, breads, and baked products while maintaining excellent hygiene, presentation, and consistency standards in line with MRH standards
Key Responsibilities
Duties and Responsibilities
Prepare cakes, pastries, breads, cookies, tarts, mousses, chocolates, and other desserts according to hotel recipes and standards.
Produce desserts for restaurants, buffets, banquets, room service, and special events.
Ensure attractive plating and artistic presentation of desserts in line with 5-star hotel standards.
Decorate pastries and cakes professionally.
Maintain consistency in taste, texture, portion size, and appearance of all pastry items.
Monitor freshness and quality of ingredients and finished products.
Monitor stock levels of baking ingredients and report shortages.
Minimize wastage through proper storage and portion control.
Develop new dessert ideas and seasonal menu items.
Support themed events, promotions, and special guest requests.
Operate bakery and pastry equipment such as mixers, ovens, proofers, and decorating tools safely and efficiently.
Work closely with kitchen, banquet, restaurant, and service teams to ensure timely delivery of pastry products.
Prepare products within required timelines, especially during breakfast, conferences, weddings, and high-occupancy periods.
Qualifications
National Diploma or Certificate in Hotel & Institutional Catering or related field
2- 3 years of experience in Pastry Roles
Required Competencies
Technical Skills
Strong knowledge of baking techniques, ingredients, and equipment
Understanding of industry trends and best practices
Ability to create and innovate menu items
Knowledge of food safety, workplace safety, and basic first aid
Team leadership and training abilities
Behavioural Skills
Excellent customer service and interpersonal skills
