Pastry Chef - Luxury Desserts | HACCP Expert | Central

ZS Hospitality Management Limited; Hong Kong; On-site; HKD 180,000 - 300,000; Full time

Benefits offered by this job

Tips

Duty Meals

Medical Insurance

Statutory Holidays

Annual Leave

8 days off per month

Marriage Leave

Excellent Working Environment & Reward

Discretionary Bonus

Job summary

ZS Hospitality Management Limited in Central, Hong Kong, is seeking a Pastry Chef de Partie to join our dessert production team. You will prepare ingredients and desserts following exact recipes, ensuring top quality and freshness, and maintain HACCP‑compliant kitchen practices.

The ideal candidate has 2–3 years of experience in dessert or pastry production, with proficiency in English and a willingness to learn. Prior luxury hotel or fine‑dining exposure is a plus.

Qualifications

• Minimum 2-3 years experiences in dessert or pastry production.
• Experience in luxury hotels or fine‑dining restaurants is an advantage.
• Familiar and knowledgeable in Western and Korean cuisine is an advantage.
• Well-versed in kitchen hygiene, service‑oriented and multi‑tasking.
• Self-motivated, with good team spirits and ability to learn.
• Good command of written and spoken English.
• Less experience may be considered as Pastry Chef de Partie.

Responsibilities

• Ensure that the preparation and quality of food provided are consistently maintained.
• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality.
• Ensure that the ingredients are fresh and have sufficient inventory.
• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations.
• Perform duties set aside by the Executive Chef.

Skills

Dessert production

Pastry production

Kitchen hygiene

English communication

Luxury hospitality exposure

Job description

ZS Hospitality Management Limited in Central, Hong Kong, is seeking a Pastry Chef de Partie to join our dessert production team. You will prepare ingredients and desserts following exact recipes, ensuring top quality and freshness, and maintain HACCP‑compliant kitchen practices.

The ideal candidate has 2–3 years of experience in dessert or pastry production, with proficiency in English and a willingness to learn. Prior luxury hotel or fine‑dining exposure is a plus.