Culinary Leadership & Creativity
Develop design and execute innovative dessert menus for restaurants banquets events and room service
Maintain the highest standards of taste presentation and consistency
Stay current with pastry trends techniques and ingredients
Operations & Production
Oversee daily pastry production and workflow across all outlets
Ensure proper portion control recipe adherence and quality standards
Manage production schedules to meet service and event demands
Team Management
Recruit train mentor and evaluate pastry kitchen staff
Foster a positive professional and disciplined kitchen culture
Schedule staff efficiently while controlling labor costs
Financial & Inventory Control
Develop and manage pastry budgets
Control food and labor costs through proper planning and inventory management
Order ingredients and supplies while minimizing waste
Food Safety & Compliance
Ensure compliance with all health safety and sanitation regulations
Maintain the cleanliness and organization of all pastry work areas
Enforce HACCP and company food safety standards
Collaboration
Work closely with the Executive Chef and F&B leadership on menu planning and special events
Coordinate with the banquet sales and operations teams for large-scale functions
Qualifications :
Proven experience as an Executive Pastry Chef or Senior Pastry Chef in a hotel resort or high-volume operation
Formal culinary or pastry training preferred
Strong leadership organizational and communication skills
Excellent knowledge of classic and modern pastry techniques
Ability to manage multiple outlets and high-volume production
Additional Information :
Proficiency in Russian and Turkish is preferred.
Remote Work :
No
Employment Type :
Full-time
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more