Position Overview
The Executive Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, including planning, production, and presentation of all baked goods and desserts. This role ensures the highest quality and consistency in product standards, creativity in menu development, and efficient kitchen management while adhering to food safety and hygiene regulations.
Key Responsibilities
Pastry & Bakery Operations
Ensure consistent quality, taste, and presentation of all baked goods and desserts served in restaurants, buffets, room service, and events.
Oversee daily operations of the pastry and bakery sections, including production planning and quality control.
Create and update pastry menus in collaboration with the Executive Chef and F&B team.
Menu Innovation & Product Development
Customize dessert menus for special events, holidays, or VIP guests as needed.
Develop creative, seasonal, and on- brand dessert and pastry items to enhance guest experience.
Research international pastry trends to introduce new concepts and maintain a competitive offering.
Team Management & Training
Monitor team schedules, task assignments, and labor cost efficiency.
Supervise, train, and evaluate pastry team members to ensure high performance and continuous skill development.
Foster a positive and professional working environment that encourages creativity and collaboration.
Cost Control & Inventory Management
Manage ingredient ordering, inventory, and portion control to minimize waste and maintain cost targets.
Ensure the use of fresh, high- quality ingredients and proper storage practices.
Collaborate with Purchasing and Cost Control teams to maintain budget discipline.
Hygiene & Safety Compliance
Conduct regular inspections and staff briefings on hygiene practices.
Maintain cleanliness and organization of the pastry kitchen and equipment.
Ensure all pastry and bakery areas comply with food safety, hygiene, and sanitation standards (e.g. HACCP).
