Executive Pastry Chef
Core
Leading pastry and bakery operations to deliver exceptional culinary experiences and exquisite pastry offerings for guests at luxury hotels.
Role type
Executive Pastry Chef (Senior Leadership)
Builds
Pastry, bakery, dessert, and confectionery programs for hotel dining, banquets, and special events.
Domain
Luxury Hospitality / Fine Dining
Required skills
Classical and contemporary pastry techniques, menu development, food costing and budgeting, inventory management, HACCP and food safety compliance, team leadership and mentoring, operational planning, supplier relationship management, event planning for banquets and VIP functions.
Preferred skills
Experience managing large-scale banquet operations, knowledge of chocolate work and sugar artistry, ability to source premium ingredients, familiarity with global pastry trends.
Technologies
None stated
Responsibilities
Oversee all pastry and bakery operations ensuring quality and consistency; develop innovative pastry and dessert concepts; collaborate with culinary leadership on seasonal menus; manage daily kitchen operations including production planning and cost control; mentor and develop the pastry team; ensure compliance with hygiene and safety regulations; coordinate with F&B, Banquets, and Events teams for special occasions; source and evaluate premium ingredients.
Seniority
Executive, hands-on leadership with strategic oversight