Executive Pastry Chef

The Executive Pastry Chef is responsible for leading the pastry and bakery section, creating innovative desserts, breads, and pastries that meet the hotel’s quality and presentation standards. The role ensures smooth daily production, cost control, and training of pastry staff.

• Plan, prepare, and oversee the production of all pastries, desserts, breads, and baked goods.
• Develop and update dessert and bakery menus with creative, seasonal items.
• Supervise, train, and motivate pastry and bakery staff.
• Ensure consistent product quality, portion control, and attractive presentation.
• Manage ingredient inventory, monitor costs, and minimize waste.
• Maintain strict hygiene and sanitation practices in the pastry kitchen.
• Collaborate with other kitchen sections and F&B outlets to support special functions and events.
• Monitor equipment maintenance and coordinate repair or replacement when necessary.
• Implement new pastry techniques and trends to enhance the guest dining experience.
• Ensure compliance with all food safety and HACCP standards.

• Diploma or Degree in Pastry & Bakery, Culinary Arts, or related field.
• Minimum of 7 years’ experience in a similar role within a luxury hotel or resort.
• Proven expertise in pastry and bakery production, decoration, and presentation.
• Creative and innovative with excellent attention to detail.
• Strong leadership and training abilities.
• Good organizational, time management, and cost control skills.
• Knowledge of food hygiene and safety procedures.