Job Description:

The Executive Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, creating innovative and high-quality desserts, breads, and baked goods. The role requires managing a pastry team, ensuring consistency in production, maintaining hygiene and safety standards, controlling costs, and delivering exceptional guest experiences through creative presentations and flavors.

• Plan, prepare, and oversee all pastry and bakery items for restaurants, banquets, in-room dining, and special events.
• Develop seasonal menus, signature desserts, and special creations aligned with hotel standards.
• Ensure all pastry products meet established quality, portion, and presentation guidelines.
• Lead, train, and mentor the pastry team, fostering creativity, productivity, and teamwork.
• Schedule staff effectively to meet operational needs while managing labor costs.
• Conduct performance evaluations, coaching, and succession planning.
• Manage ingredient purchasing, storage, and usage to minimize waste and control costs.
• Work closely with the purchasing and cost control departments to source high-quality ingredients.
• Monitor budget, portion control, and standard recipes to ensure profitability.
• Enforce HACCP and food safety standards in all pastry operations.
• Ensure kitchen cleanliness, proper sanitation, and maintenance of pastry equipment.
• Comply with hotel policies, local regulations, and health and safety standards.
• Collaborate with F&B and banquet teams to design creative menus for weddings, events, and promotions.
• Stay updated with global pastry trends and introduce innovative techniques and flavors.
• Interact with guests during special events or chef’s tables to showcase pastry creations.

Desired Skill & Expertise:

• Degree/Diploma in Pastry Arts, Culinary Arts, or equivalent.
• Minimum 5–8 years of pastry experience, including at least 2–3 years in a leadership role in a luxury hotel or fine dining environment.
• Strong knowledge of modern pastry and bakery techniques, chocolate work, sugar artistry, and plated dessert presentations.
• Excellent leadership, training, and organizational skills.
• Creativity, passion for pastry, and a keen eye for detail.
• Strong financial acumen with experience in cost control and inventory management.
• Ability to work under pressure and maintain high standards in a fast-paced environment.

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