Executive Pastry Chef
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Key skills for this role
About the Role
Oversee pastry production, develop creative concepts, ensure food safety compliance, lead teams, manage costs, and deliver exceptional desserts for events.
Key Skills for This Role
Full Job Posting
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.
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