A Traditional Snack and Savoury Maker is responsible for making various types of snack and savoury products. S/he is is responsible for receiving raw materials, checking quality, cleaning, grinding, sieving, mixing, frying, cooking, heating, cooling, blending, packing and storing. A Pastry Chef prepares and bakes a variety of desserts and sweet goods, following recipes. They create new desserts, decorate pastries, monitor ingredient stocks, ensure equipment quality, guide staff, and maintain a clean and safe work environment. Knead, roll, cut, and shape dough. Prepare and fill pans, molds, or baking sheets. Set oven temperatures and place items into ovens. Monitor baking process and adjust oven temperature or item positioning as needed.