Cluster Executive Pastry Chef
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Key skills for this role
About the Role
Reporting to the Cluster Executive Chef, the Cluster Executive Pastry Chef is responsible for leading and inspiring the pastry and bakery operations across both Raffles and Fair.
Key Skills for This Role
Responsibilities
- Oversee daily pastry and bakery operations for all outlets and banquets across both properties.
- Develop and implement standard recipes and presentation guidelines to ensure consistency and quality.
- Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and decorators.
- Manage pastry related budgets, including food cost, labor cost, and productivity targets.
- Collaborate with marketing and events teams for special promotions and seasonal menus.
Requirements
- Extensive experience in luxury pastry operations
- Proven team leadership and management skills
- Expertise in menu development and cost control
- Knowledge of health, safety, and hygiene standards
Full Job Posting
Role Overview
- Reporting to the Cluster Executive Chef, the Cluster Executive Pastry Chef leads pastry and bakery operations across Raffles and Fairmont Red Sea properties.
- Ensures pastry products reflect brand identities and maintain high standards of excellence, creativity, and consistency.
Key Responsibilities
- Oversee daily pastry and bakery operations for all restaurants, lounges, banquets, in room dining, and retail pastry points.
- Develop and implement standard recipes and presentation guidelines ensuring consistency, quality, and cost control.
- Collaborate with Cluster Executive Chef and F&B leadership to align pastry offerings with culinary vision.
- Drive innovation in dessert and pastry creation balancing modern trends with brand sophistication.
- Ensure compliance with health, safety, sanitation, and hygiene standards.
- Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and decorators.
- Identify training and development needs fostering a culture of excellence and continuous learning.
- Manage team scheduling, performance evaluations, and succession planning.
- Promote a positive and inclusive work environment supporting Accor's values.
- Manage pastry related budgets including food cost, labor cost, and productivity targets.
- Participate in menu engineering and cost analysis to maximize profitability.
- Support business development through creative product offerings for events, weddings, and retail.
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