Executive Pastry Chef
Core
Lead the hotel's pastry and bakery operations, delivering an excellent, creative, and brand-compliant sweet and baked goods offering while ensuring profitability and team development.
Role type
Executive Pastry Chef
Builds
Desserts, viennoiseries, breads, and seasonal creations for restaurants, bars, room service, banquets, events, spa, and VIP guests.
Domain
Luxury hospitality / Fine dining
Deliverable
product features
Required skills
High-end pastry techniques, viennoiserie, chocolate, confectionery, glazing, baking, HACCP compliance, cost control, inventory management, menu development, leadership, operational coordination
Preferred skills
Management training, stock management software, innovation, detail-oriented, aesthetic sense
Technologies
Stock management software, costing tools
Responsibilities
Design and develop dessert and pastry menus, supervise daily production, ensure consistent product quality, coordinate with hotel kitchens, manage food costs and waste, prepare technical sheets and cost analyses, maintain hygiene and safety standards, manage inventory and equipment, participate in quality audits
Seniority
Senior, hands-on IC with management responsibilities