Job Description

Company Overview

Millennium Investments is a leading force in construction and real estate development, with a legacy of creating world-class properties like The Crane and East Resort. Our commitment to innovation, quality, and excellence drives every project we undertake. We invite you to join our team of over 600 employees, to work at one of the most unique hospitality properties in Barbados and the oldest operating hotel in the Caribbean.

We are seeking a Pastry Cook to join our dynamic team and play a key role in supporting the Food & Beverage function within our organisation. In this position, you will be eligible for employee benefits such as health and life insurance, exclusive employee discounts in our Food & Beverage Outlets, exclusive discounts to stay at our resorts, exclusive rates for 50+ affiliate resorts worldwide and discounts on gym membership.

Applications open to Barbadian nationals, CARICOM Nationals eligible to work in Barbados or eligible for Free Movement of Skills/Labour Certificate and Foreign Nationals with permission to reside and work in Barbados.

Role Overview:

The Pastry Cook prepares and produces a variety of pastries, desserts, breads, frozen desserts, creams, syrups, jams, and specialty items according to established recipes and standards. The role supports the Pastry Chef in maintaining quality, presentation, production schedules, food safety, and efficient kitchen operations, while contributing to an Exceptional Memorable Experience (EME) through creativity, consistency, and teamwork.

Main Key Responsibilities:

• Prepare, produce, and present pastries, desserts, breads, cakes, creams, mousses, fillings, sauces, syrups, jams, ice creams, sorbets, and other pastry and bakery products according to established recipes and specifications.
• Accurately follow production schedules, prep lists, recipes, yield guides, portion controls, and established preparation methods.
• Support daily pastry and bakery production across restaurants, cafés, Room Service, banquets, buffets, amenities, special events, and other operational requirements.
• Maintain consistent standards for taste, texture, colour, structure, temperature, portion size, quality, and presentation, identifying and addressing issues promptly.
• Apply appropriate pastry and baking techniques, including scaling, mixing, baking, whipping, folding, laminating, tempering, moulding, glazing, piping, chilling, freezing, and assembling.
• Maintain an organised and efficient pastry workstation, ensuring all required ingredients, equipment, tools, and mise en place are available and ready for production.
• Ensure ingredients and finished products are stored, labelled, dated, protected, and rotated correctly, including the application of FIFO/FEFO principles where applicable.
• Maintain high standards of food safety, hygiene, sanitation, personal grooming, and temperature control, with particular attention to temperature-sensitive products and prevention of cross-contamination.
• Monitor ingredient and product levels, assist with inventory counts, communicate shortages or requisition requirements, and support proper stock control.
• Minimise waste and support food cost objectives through accurate preparation, portioning, ingredient utilisation, storage, and appropriate handling of excess products.
• Safely operate, clean, and maintain pastry and bakery equipment, tools, and utensils, reporting defects, damage, hazards, or maintenance concerns promptly.
• Work collaboratively with the Executive Pastry Chef, Pastry Chef, pastry cooks, bakers, stewards, and Food & Beverage teams, communicating production requirements, shortages, delays, and outstanding tasks effectively.
• Support guest requests, special amenities, desserts, cakes, and dietary requirements while maintaining professionalism, discretion, and established service standards.
• Participate in training, demonstrations, product trials, seasonal menus, and development activities to strengthen pastry skills and knowledge.
• Maintain professional standards of attendance, punctuality, grooming, conduct, confidentiality, and teamwork while complying with The Crane Resort's policies, procedures, and operational standards.
• Complete opening and closing duties, ensuring the workstation, equipment, products, and supplies are clean, organised, stored correctly, and prepared for the next production period.
• Contribute to an Exceptional Memorable Experience (EME) through consistent pastry quality, presentation, teamwork, and efficient service execution.

Required Skills & Qualifications:

• Secondary school education or equivalent; formal culinary or pastry training and food safety certification preferred.
• Previous experience in a professional pastry, bakery, hotel, resort, or restaurant environment, with high-volume or luxury hospitality experience considered an asset.
• Strong knowledge of pastry and baking fundamentals, including doughs, batters, cakes, pastries, breads, creams, custards, mousses, fillings, sauces, and frozen desserts.
• Knowledge of pastry techniques including scaling, mixing, baking, chilling, freezing, glazing, piping, decorating, and finishing.
• Ability to accurately follow recipes, production schedules, preparation lists, specifications, and portion controls.
• Strong attention to detail, presentation, and consistency.
• Good organisational and time management skills, with the ability to manage an assigned workstation and meet production deadlines.
• Basic mathematical skills for measurements, recipe scaling, yields, and portion control.
• Knowledge of food safety, hygiene, sanitation, temperature control, storage, labelling, dating, and stock rotation procedures.
• Familiarity with pastry and bakery equipment and safe operating practices.
• Understanding of waste management, product utilisation, and basic food cost principles.
• Good communication and teamwork skills, with the ability to work independently and effectively in a fast-paced environment.
• Strong manual dexterity and hand-eye coordination for detailed pastry and decorative work.
• Ability to identify routine production or quality issues and communicate them promptly.
• Willingness to learn new techniques, products, equipment, and production methods.
• Awareness of hotel, resort, and Food & Beverage service standards.

Desired Qualities:

• Creative, detail-oriented, and passionate about pastry, baking, and presentation.
• Professional, reliable, adaptable, and able to remain calm and effective under pressure.
• Strong work ethic, initiative, personal discipline, and commitment to high standards.
• Team-oriented, cooperative, and willing to accept feedback and take on responsibility.
• Willingness to learn and develop technical skills.
• Experience in a luxury hotel, resort, or high-volume pastry/bakery operation is an asset.
• Formal pastry, baking, or culinary qualification and food safety certification are an asset.
• Experience with advanced pastry techniques, decorative work, chocolate, sugar work, plated or frozen desserts, specialty cakes, and special-event production is an asset.
• Ability to stand and walk for extended periods and perform repetitive preparation, baking, decorating, and cleaning tasks.
• Ability to bend, stretch, reach, squat, and crouch frequently and safely lift, carry, push, or pull items up to 25 kg.
• Manual dexterity and hand-eye coordination to perform detailed pastry work and safely operate kitchen equipment.
• Ability to work safely in hot, humid, cold, and physically demanding kitchen environments.

Deadline for applications: October 25, 2026

Please note that only suitably qualified applicants will be invited to interview.