Airline Demi Pastry Chef
Salary not disclosedPosted today
Closes in 13 days
About the company
Air Terminal Services Fiji provides airline catering and related terminal services based in Nadi. The company supports large-scale food production operations serving airline clients.
About the role
The Airline Demi Pastry Chef supports the Pastry section in creating and producing high-quality desserts, breads, and confectioneries for large-scale operations. The role calls for a strong foundation in both modern and traditional pastry techniques, good product knowledge, and a clear understanding of food safety prerequisites within a production kitchen. The chef collaborates with the Pastry and Production teams to meet daily operational targets, assists in training and guiding Commis-level staff, and supports new product trials and continuous improvement initiatives led by the Pastry Chef. The role also involves participation in the Menu Development Team and presentations, including private functions.
Key responsibilities
- Prepare, bake, and finish a wide range of pastries, desserts, and baked goods following standard recipes and production schedules
- Assist in the development of modern desserts, incorporating fusion infusions and molecular techniques while ensuring consistency in taste and presentation
- Produce vegan, gluten-free, and dietary-compliant desserts as per customer requirements and menu design
- Ensure all products meet quality, portion, and presentation standards before dispatch
- Assist in the production of traditional and modern artisanal breads, laminated pastries, and French pastries
- Apply correct fermentation, shaping, and baking processes for consistent, high-quality output
- Maintain strict adherence to Food Safety Management Systems (FSMS) and HACCP prerequisites, including personal hygiene, sanitation, temperature control, and allergen management
- Partake in Menu Development Team and presentations, including private functions, as directed
About the successful candidate
- Certificate III in Baking & Patisserie or equivalent from a recognized institution
- At least five (5) years of experience in a professional pastry kitchen
- Basic Food Safety Certification (HACCP or equivalent) is mandatory
- Prior experience in a large-scale production environment (airline catering, hotel, or industrial pastry facility) is highly desirable
- Knowledge of modern dessert trends and dietary baking