Demi Chef, Pastry

solaireresort; Parañaque; On-site; PHP 469,000 - 781,000; Full time

Job summary

Solaire Resort Entertainment City is seeking a pastry chef to lead a high‑volume pastry operation with a focus on quality and creativity. You will train juniors, supervise cooks and pastry helpers, control food costs, ensure safety standards, and coordinate events.

Requirements include a Degree in Culinary Arts or equivalent, strong pastry techniques, HACCP/ISO22000 knowledge, and fluent English; overtime and on-call work may be required.

Qualifications

• Degree in Culinary Arts or Equivalent.
• Solid pastry techniques and methods.
• Trained in Food Safety (HACCP / ISO22000).
• Ability to read effectively, write, and speak English.
• Good communication and teamwork skills.

Responsibilities

• Managed a small outlet with a limited menu, training and supervising junior staff (cooks, pastry helpers, trainees).
• Ensured quality, maintained recipes, and supported team development.
• Oversaw stock, cleanliness, safety, and cost control.
• Coordinated operations, monitored safety and hygiene, and attended meetings.
• Ensured compliance with safety and food standards, and managed schedules and waste.
• Events and Banquet preparation.
• Team Player and Problem Solver.
• Expertise in menu and new product development related to Pastry operations.

Skills

Pastry techniques

Food Safety (HACCP/ISO22000)

Quality management

English language

Teamwork & problem solving

Cost control & waste management

High volume production

Computer literacy

Overtime availability

Education

Degree in Culinary Arts or Equivalent

Job description

SOLAIRE RESORT ENTERTAINMENT CITY JOB DESCRIPTIONS:

• Managed a small outlet with a limited menu, training and supervising junior staff (cooks, pastry helpers, trainees).
• Ensured quality, maintained recipes, and supported team development.
• Oversaw stock, cleanliness, safety, and cost control.
• Coordinated operations, monitored safety and hygiene, and attended meetings.
• Ensured compliance with safety and food standards, and managed schedules and waste.
• Degree in Culinary Arts or Equivalent
• Solid foundation of Pastry techniques and methods
• Trained and Knowledgeable in Food Safety (HACCP / ISO22000)
• Must be able to work overtime, holidays, and weekends if and when required
• On call always
• Used to high volume production
• Able to manage food costs and food waste
• Events and Banquet preparation
• Team Player and Problem Solver
• Expertise in menu and new product development related to Pastry operations
• Ability to read effectively, write, and speak English
• Working knowledge of computers and the ability to navigate within a variety of software programs
• Good communication skills