Executive Pastry Chef

Job Scope:

• Oversee daily production, mise en place, and service execution for all pastry outlets and banquet dessert operations.

• Develop and execute creative pastry concepts, seasonal menus, and plated desserts.

• Maintain high standards of taste, texture, presentation, and portion control.

• Coordinate with Executive Chef, Banquet, and F&B teams for menu planning and event requirements.

Quality, Standards & HACCP

• Ensure strict compliance with food safety, hygiene, and HACCP procedures in all pastry areas.

• Conduct regular inspections, implement corrective actions, and maintain quality consistency.

• Innovate while maintaining recipes, production methods, and brand presentation standards.

People Leadership

• Lead, coach, and mentor pastry teams, including Sous Pastry Chefs and Commis, fostering skill development and succession planning.

• Participate in recruitment, performance reviews, and training programs.

• Promote a positive, creative, and professional kitchen culture.

Financial & Administrative

• Control costs through waste management, yield optimization, and procurement planning.

• Assist in budgeting, menu costing, inventory management, and equipment maintenance.

• Monitor stock rotation (FIFO) and ensure proper storage of ingredients.

Events & Banqueting

• Plan and execute pastry requirements for all banquets, weddings, conferences, and VIP events.

• Collaborate with events teams on BEOs, timelines, and production logistics.

• Deliver exceptional desserts for high-volume, high-profile occasions.

Brand & Guest Experience

• Uphold all brand standards and luxury guest expectations.

• Address guest feedback professionally and implement continuous improvement measures.

• Represent the hotel’s culinary excellence in all pastry offerings.

Education, Qualifications and Skills:

• Diploma or degree in Pastry Arts, Culinary Arts, or related field (preferred).

• Advanced food safety / HACCP certification.

• Minimum 5 7 years of leadership experience in luxury hotel pastry operations.

• Strong creative skills with expertise in plated desserts, breads, viennoiserie, and chocolate work.

• Excellent leadership, communication, and organisational skills.

• Experience in high-volume banquet pastry production.

• Ability to thrive in a fast-paced, luxury environment with a focus on innovation and consistency.