Executive Pastry Chef Pre-Opening - The Lake Como EDITION

The Como Lake EDITION

Nestled along the western shore overlooking the Bellagio mountains The Lake Como EDITION combines striking design and Italian warmth with a sophisticated luxury lifestyle experience. Lakeview rooms and suites indoor and outdoor restaurants and bars a unique floating pool and a spa sanctuary deliver an unforgettable escape.

Position Summary

The Executive Pastry Chef is the strategic leader of the pastry operation overseeing all pastry and bakery activities across outlets events and venues. This role is accountable for team performance product innovation luxury presentation standards and culinary excellence.

The Executive Pastry Chef focuses on menu engineering crossoutlet coordination team leadership executive planning and guestfacing representation of the pastry department.

The Executive Pastry Chef drives creative direction cost control and compliance with food safety regulations including FSMS and corporate HACCP guidelines.

Candidate Profile

Education and Experience

• 6 years experience in pastry and bakery roles with 3 years in a management role.
• High School Diploma or a 2year degree from an accredited culinary institution in Pastry Arts with 4 years of handson pastry experience.

Preferred Qualifications

• Advanced certification in culinary arts or pastry.
• Experience in 5star resorts luxury hotels or international pastry environments.
• Demonstrated portfolio of highend buffet/showpiece/ la carte production.

Core Work Activities

Strategic Culinary Leadership

• Design and manage all pastry menus (banquets buffets room service retail).
• Partner with Executive Chef on event planning and outlet coordination.
• Develop new concepts seasonal promotions and display enhancements.
• Represent the pastry department in propertywide F&B planning.

Operations Oversight & Quality Control

• Supervise pastry and bakery team leads (e.g. Head Baker Pastry Chef de Partie).
• Uphold standards in recipe plating portioning and presentation.
• Ensure consistent quality and product output across all shifts and functions.
• Coordinate production schedules for outlets and largescale events.

Safety FSMS & Compliance

• Ensure compliance with food safety regulations FSMS protocols and corporate HACCP guidelines.
• Oversee sanitation and hygiene standards across pastry and bakery zones.
• Lead audits implement corrective actions and support staff training.

Team Development & Performance

• Recruit train and mentor pastry team members and leaders.
• Conduct performance reviews and career planning conversations.
• Champion a culture of growth innovation and accountability. Schedule and maintain a departmental training calendar and ensure all team members participate in HRled initiatives and propertywide development programs and activities.

Guest Experience & Innovation

• Attend tastings VIP functions and guest interaction events.
• Design pastry stations for visual appeal and operational efficiency.
• Solicit guest feedback and adapt offerings to exceed expectations.

Critical Tasks

• Lead daily briefings with pastry leaders and coordinate crossfunctional needs.
• Approve production plans display setups and specialty requests.
• Audit cleanliness labeling and temperature controls per FSMS and corporate HACCP guidelines.
• Maintain relationships with suppliers to source premium ingredients.

Safety and Security

• Enforce the use of PPE safe chemical handling and compliance with local safety laws.
• Ensure hazardfree kitchens through training audits and daily walkthroughs.
• Investigate incidents and establish safety improvement plans.

Policies and Procedures

• Administer Marriott culinary SOPs hygiene protocols and food code regulations.
• Maintain administrative accuracy for inventory production and cost control.
• Ensure documentation logs align with corporate audit and health inspection expectations.

Guest Relations and Communications

• Partner with banquet managers and event planners to execute pastry components.
• Respond directly to guest complaints custom requests or dietary concerns.
• Serve as a visible ambassador for the culinary department in public events.

Management Competencies

Leadership & Planning

• Models executive presence longrange planning and peoplefirst culture.
• Directs operations through delegation trust and continuous performance management.

& Operational Rigor

• Drives productivity cost performance and recipe accuracy at scale.
• Leads with urgency while modeling calm proactive leadership under pressure.

Team & Talent Development

• Identifies highpotential staff and creates meaningful growth opportunities.
• Leads learning programs skills development and crossexposure training.

Creative Expertise

• Demonstrates industryleading pastry techniques artistry and flavor design.
• Brings innovative ideas that evolve with trends while staying brandaligned.

Core Business Skills

• Financial acumen: labor cost food cost forecast variance and purchasing strategy.
• Advanced recipe development and plating logic.
• Fluent in Microsoft Office inventory systems and digital scheduling platforms.

Technical Acumen

• Advanced chocolate work sugar artistry modern plated desserts and buffet work.
• Precision in allergen management dietary modifications and nutrition labeling.
• Full understanding of international pastry techniques (French Asian Middle Eastern).

Additional Responsibilities

• Represent the property at culinary competitions or guest classes.
• Monitor and maintain all pastry kitchen equipment.
• Lead special projects such as seasonal festive displays or new F&B launches.

Physical Abilities

• Extended periods of standing and movement between outlets.
• Must be able to lift 25 kilos. and work on ladders if needed for displays.
• Tolerate hot ovens cold storage and fastpaced kitchen environments.

This job description is subject to periodic review and revision to reflect evolving business needs operational priorities and organizational objectives.