Executive Pastry Chef
Core
Lead production, quality control, and menu development for pastries, cakes, breads, desserts, and bakery products across a luxury hotel's restaurants, banquets, and events.
Role type
Executive Pastry Chef (Senior Leadership)
Builds
Pastry and bakery products for hotel outlets, banquets, and events
Domain
Luxury Hospitality / Culinary Arts
Required skills
International pastry techniques, chocolate work, confectionery, ice cream production, bakery, HACCP standards, food cost control, inventory management, menu development, team leadership, budget management
Preferred skills
Management or Leadership training, sustainability practices
Technologies
Food cost control systems/software
Responsibilities
Oversee production and quality of all pastry and bakery products; Manage daily requisitioning of ingredients; Provide leadership, training, and coaching to the pastry team; Develop new dishes, recipes, and concepts; Plan and implement seasonal menus and promotions; Control departmental budgets and food costs; Ensure compliance with food safety and sanitation regulations; Coordinate with Executive Chef on production requirements and marketing plans.
Seniority
Executive, Senior Leadership