Lead Pastry & Bakery operations to deliver innovative, high-quality desserts while maintaining 5-star luxury standards, food cost control, and strong team leadership.
KEY RESPONSIBILITIES
- Culinary: Oversee all Pastry & Bakery production for outlets, banquet, events. Develop menus, plated desserts, chocolate/sugar work, seasonal concepts.
- Quality & Cost: Ensure consistency, presentation, taste. Control food cost, wastage, portioning. Maintain HACCP & hygiene standards.
- Leadership: Build and lead a high-performing pastry & bakery team through effective scheduling, coaching, and career development.
- Brand: Uphold the hotel's culinary standards and plating guidelines to ensure consistent quality and presentation across all outlets.
REQUIREMENTS
- Experience: Min 4 years as Executive Pastry Chef in 5-star International luxury hotel.
- Skills: Expert in modern pastry, chocolate, sugar work. Strong costing, menu engineering, innovation.
- Leadership and teamwork: Proven experience leading large teams. Coaching + training skills. Ability to work cohesively with entire culinary staff as part of a team
- Education: Degree in Culinary is preferred
- Communication: Fluent English both writing and speaking.
