Pastry Chef | Chefe de Confeitaria

The Pastry Chef is a creative and technical leader responsible for designing and delivering an exceptional pastry and dessert experience across all outlets of the Sofitel Rio de Janeiro Ipanema. From afternoon tea to bespoke wedding cakes petit fours in the rooms to show-stopping dessert trolleys this role is central to the hotels culinary identity and guest experience. The ideal candidate brings artistry rigour and a genuine passion for the craft.

Culinary creation & standards

• Design develop and execute all pastry dessert chocolate and bread menus across hotel outlets
• Create seasonal and bespoke offerings aligned with the Sofitel brand philosophy and French culinary heritage
• Ensure consistent quality presentation and taste across all pastry production
• Develop signature pieces that reflect the hotels identity and the vibrancy of Rio de Janeiro
• Collaborate with the Executive Chef on special events galas and curated culinary experiences

Team leadership & development

• Lead mentor and develop the pastry team fostering a culture of excellence and creativity
• Plan staffing scheduling and workload distribution across the pastry kitchen
• Conduct regular training sessions to uphold and elevate technical standards
• Participate actively in the pre-opening setup including kitchen organization and team onboarding

Operations & cost management

• Manage pastry kitchen operations in compliance with HACCP and all food safety regulations
• Control food costs minimize waste and manage inventory efficiently
• Source premium local and international ingredients in coordination with the purchasing team
• Maintain all equipment to the highest standards and flag maintenance needs promptly

Guest experience

• Create memorable moments through bespoke amenities birthday cakes and personalized touches for VIP guests
• Respond to dietary requirements and allergies with creativity and care
• Engage with guests during special events to bring the pastry craft to life

Qualifications :

Technical skills

• Fluent in Portuguese. English is highly valued
• Mastery of classic French pâtisserie and contemporary techniques
• Advanced skills in chocolate work and bread baking
• Strong knowledge of HACCP and kitchen hygiene standards
• Experience with large-scale banqueting production
• Proficiency in recipe costing and menu engineering

Experience

• Minimum 8 years in professional pastry kitchens
• At least 3 years in a Head Pastry Chef or Chef Pâtissier role
• Proven experience in a 5-star or ultra-luxury hotel environment
• Pre-opening experience is a strong advantage
• International experience is highly valued

Personal profile

• Creative visionary with a sharp eye for detail and aesthetics
• Calm organised and resilient under pressure
• Inspiring leader who develops and motivates their team
• Passionate about local ingredients and cultural storytelling through food

Remote Work :

No

Employment Type :

Full-time