Position Summary: We are seeking a Pastry Chef to supervise daily food production, coordinate staff, plan menus, and ensure hygiene and quality standards in pastry operations. Key Responsibilities: 1. Supervise daily food production and ensure consistency in quality. 2. Coordinate kitchen staff and support menu planning and cost management. 3. Prepare desserts, breads, and handle chocolate, artistic sugar work, and decoration. **Pastry Chef** (in Albania or Germany, Europe) — if permitted, I’ll share the general details below. **Offer:** €1,000 – €1,500 per month. Accommodation provided by employer. Meals or meal allowance during working hours. Access to public healthcare services, per Albania’s health system. **Requirements:** Age: 20–40 years old. Valid basic documentation. **Education:** Bachelor’s degree in Gastronomy, Pastry Arts, or related field. Conversational English (mandatory). **Experience:** Minimum 4 years as a Pastry Chef. Customer service experience. **Knowledge and Skills:** Supervise daily food production and ensure consistency in flavor, presentation, and portioning. Coordinate pastry or kitchen staff during service. Support the Executive Chef in menu, recipe, and cost planning. Verify compliance with hygiene, food safety, and food handling regulations. Manage inventory, waste control, and ingredient ordering. Train and guide kitchen staff. Maintain order, cleanliness, and proper functioning of the work area. Prepare desserts, breads, doughs, fillings, and decorations. Design creative presentations and pastry menus. Monitor temperatures, fermentation processes, and baking techniques. Handle chocolate, artistic sugar work, and decoration techniques. **Personal Competencies:** Professional culinary techniques. Hygienic food handling (health regulations). Cost control, portioning, and inventory management. Organization of kitchen brigades. Quality and presentation standards. International cuisine and cooking techniques. High-volume production and service timing. Menu planning and recipe standardization. Classic and modern pastry arts. Bakery, laminated and fermented doughs. Chocolate tempering and sugar work. Dessert decoration and plating techniques. **Availability:** Contract duration: 1 year or renewable. Working schedule: 6 days per week, 8 hours per day. Employment type: Full-time. Salary: $20,600.00 – $30,900.00 per month. Benefits: * Salary increases * Discounts and preferential pricing * Option for indefinite-term contract * Cafeteria service * Grocery vouchers Workplace: On-site employment