Pastry Cook II - Luxury Desserts & Plating

Solaire Resort; Quezon City; On-site; PHP 446,000 - 725,000; Full time

Job summary

Solaire Resort in the Philippines seeks a seasoned Food Preparation & Production specialist to join its luxury kitchen team. You will prepare and cook items per recipes, maintain high standards of taste and presentation, and support mise en place across outlets.

Hygiene, HACCP compliance, teamwork, and ongoing learning are essential. You will assist during peak periods and events, manage portions to minimize waste, and collaborate with senior chefs on menu changes and projects.

Qualifications

• Culinary certificate or diploma from a recognized institution preferred.
• 2–3 years of kitchen experience in a hotel, resort, or fine-dining environment.
• Knowledge of basic food safety and hygiene practices.

Responsibilities

• Prepare and cook food items according to standard recipes, portions, and presentation guidelines.
• Maintain quality, consistency, and taste across dishes.
• Support mise en place and daily production for assigned kitchen sections.
• Assist during peak periods, banquets, and special events.
• Follow senior chefs' instructions for smooth kitchen operations.
• Maintain high standards of food presentation and adhere to temperatures and timelines.
• Report quality issues to senior staff and ensure hygiene and sanitation standards (HACCP, local regulations).
• Operate equipment safely and report malfunctions; minimize waste and breakage.
• Collaborate with colleagues across kitchen sections and outlets; communicate effectively during service.
• Participate in training and skill development; support menu changes and culinary projects as needed.

Education

Culinary certificate or diploma

Job description

Solaire Resort in the Philippines seeks a seasoned Food Preparation & Production specialist to join its luxury kitchen team. You will prepare and cook items per recipes, maintain high standards of taste and presentation, and support mise en place across outlets.

Hygiene, HACCP compliance, teamwork, and ongoing learning are essential. You will assist during peak periods and events, manage portions to minimize waste, and collaborate with senior chefs on menu changes and projects.