Job Description
If you believe pastry is an art form and understand the impact of exquisite desserts on the guest experience, you may be the expert we’re looking for. In this leadership role, you will design innovative dessert menus, supervise production, ensure impeccable quality, and guide a talented pastry team in delivering extraordinary creations. Oversee the creation of a wide range of pastries, breads, cakes, tarts, plated desserts, and specialty sweets for all dining outlets. Design and develop dessert menus that reflect contemporary trends, seasonal ingredients, and the hotel’s culinary identity. Ensure consistency in taste, texture, portioning, and presentation for all pastry items. Manage daily pastry production schedules to support restaurants, banqueting, IRD, and retail operations. Ensure efficient workflow, high productivity, and precise execution while maintaining exceptional quality standards. Oversee equipment usage, maintenance, and readiness, collaborating with Engineering to address repairs and preventive needs. Monitor ingredient usage, recipe adherence, product rotation, and cost control strategies. Team Development & Leadership. Lead, train, and mentor the pastry team, fostering a culture of creativity, professionalism, and continuous improvement. Conduct training on pastry fundamentals, modern techniques, chocolate tempering, and decorative skills. Manage team scheduling, performance evaluations, and skill development programs. Encourage innovation and guide the team in developing new products and ideas. Ensure strict compliance with food safety standards, including HACCP principles and local regulations. Maintain cleanliness, sanitation, and organization across all pastry workstations, cold rooms, and production areas. Implement detailed cleaning schedules, equipment sanitization procedures, and proper food-handling standards. Conduct regular inspections and participate in internal audits to uphold full compliance. Collaboration & Pre-Opening Responsibilities. Work closely with the Executive Chef and culinary leadership to finalize all pastry and dessert offerings. Assist in setting up the pastry kitchen, selecting equipment, defining workflow, and developing pre-opening production systems. Collaborate with F&B, Banquet, and Marketing teams on tastings, promotions, seasonal menus, and special events. Coordinate with Procurement to source premium ingredients, chocolates, flours, molds, tools, and specialty items. Professional certification or diploma in Pastry Arts, Baking, or Culinary Arts. Proven experience as a Pastry Chef or Senior Pastry Chef in luxury hotels, fine dining establishments, or high-end pâtisseries. Strong technical skills in pâtisserie, viennoiserie, artisan breads, chocolate work, sugar work, and modern plating. Creativity combined with strong organizational and production management skills. Excellent leadership, training, and communication abilities. In-depth knowledge of HACCP, food safety, and pastry sanitation protocols. Ability to manage multiple tasks in a high-volume, fast-paced environment while maintaining precision and quality. Fluency in English; additional languages are an advantage. Pre-opening experience is a plus.
