The Executive Pastry Chef is responsible for leading all pastry and dessert operations in the hotel overseeing production for restaurants banquets room service and special events. This role ensures the delivery of creative high-quality and visually stunning pastry offerings while managing a team of skilled pastry professionals and maintaining excellence in hygiene consistency and guest satisfaction.
Responsibilities:
- Lead and manage the entire pastry division including chocolate sugar work plated desserts viennoiserie and bakery items
- Develop and implement creative menus seasonal offerings and bespoke dessert experiences aligned with the brands luxury positioning
- Ensure consistency in quality taste texture and presentation across all outlets
- Collaborate closely with the Executive Chef and F&B teams on concept development and menu engineering
- Manage and train a team of pastry chefs bakers and commissary staff fostering a culture of excellence and innovation
- Monitor inventory production planning and cost control to optimize profitability and minimize waste
- Ensure compliance with HACCP and food safety regulations at all times
- Represent the pastry team in hotel functions promotions and guest engagement initiatives
- Support talent development through coaching cross-training and performance evaluation
Qualifications :
Knowledge & Experience:
- Minimum 5 years of experience in pastry and dessert production with at least 3 years in a senior leadership role in a luxury hotel resort or fine-dining establishment
- Expertise in modern pastry techniques chocolate and sugar artistry and plated desserts
- Proven creativity and ability to deliver high-impact visual and flavor experiences
- Strong leadership communication and organizational skills
- Deep understanding of food costing inventory management and labor control
- Certified in Food Safety & Hygiene standards (HACCP or equivalent)
- Culinary or pastry arts diploma from a recognized institution preferred
Remote Work :
No
Employment Type :
Full-time