**Responsibilities:**

• Prepare, bake, decorate, and present a comprehensive range of pastries, desserts, cakes, breads, and confectionery in strict accordance with the hotel's established quality and presentation standards.
• Execute daily mise en place with precision to ensure efficient and timely service delivery across restaurants, banquets, room service, afternoon tea, and special events.
• Adhere rigorously to standard recipes whilst maintaining exacting consistency in flavour, quality, portion control, and presentation standards.
• Support the Pastry Chef and Sous Chef in the planning, preparation, and execution of seasonal menus and special promotions.
• Ensure all food is prepared, stored, labelled, and handled in full compliance with food safety regulations, HACCP protocols, and NSW Food Authority requirements.
• Monitor stock levels systematically, implement FIFO rotation principles, and report ordering requi...