Oversee daily operations of the pastry kitchen, ensuring timely preparation of cakes, desserts, breads, and other baked goods.
Develop and create new dessert menus and seasonal pastry items that reflect current trends and guest preferences.
Ensure consistent presentation, taste, and quality of all pastry products.
Supervise, train, and mentor junior pastry chefs and kitchen staff.
Collaborate with the Executive Chef and F&B team to design menus, banquets, and special promotions.
Maintain high standards of hygiene, food safety, and cleanliness in compliance with HACCP and hotel policies.
Monitor stock levels, order ingredients, and manage costs to control wastage.
Ensure proper use and maintenance of pastry equipment and tools.
Cater to special guest requests, dietary needs, and personalized dessert orders.
Contribute creative ideas for events, buffets, and themed nights.
Requirements
Culinary diploma or professional certification in Pastry & Bakery Arts (preferred).
3–5 years of proven experience as a Pastry Chef or Sous Chef Pastry in 4- or 5-star hotels/resorts.
Strong knowledge of international and contemporary pastry techniques.
Creativity and innovation in dessert and pastry presentation.
Strong leadership and team management skills.
Excellent organizational and time-management abilities.
Good knowledge of food safety standards and HACCP regulations.
Flexibility to work early mornings, evenings, weekends, and holidays.
Fluency in English; knowledge of additional languages is a plus in an international hotel environment.