Executive Pastry Chef

About the role

The Executive Pastry Chef leads the pastry team in creating high‑quality, consistent pastries for all hotel outlets while personally performing baking and decorating tasks. The role focuses on guest satisfaction, employee development, and budget management.

Key responsibilities

• Lead, supervise and train the pastry culinary team, ensuring productivity, morale and compliance with standards.
• Develop new pastry concepts, designs and decorative displays while maintaining food safety, storage and portion control.
• Oversee day‑to‑day operations, manage inventory, purchasing and waste control within the allocated budget.
• Ensure all food handling, sanitation and regulatory requirements are met across shifts.
• Provide exceptional customer service by responding to guest needs and coaching staff to deliver consistent quality.

Required profile

• High school diploma/GED with 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven leadership ability, strong communication skills and a commitment to integrity and teamwork.

Required skills

• Advanced pastry preparation and decorating techniques.
• Knowledge of food safety, sanitation standards and proper storage procedures.
• Ability to manage inventory, purchasing and waste control.