Cluster Executive Pastry Chef

Job Description

Responsibilities

• Design and develop innovative pastry menus in line with the hotel's culinary standards and guest preferences.
• Supervise the production of pastries, desserts, and baked goods to ensure consistent quality, taste, and presentation.
• Lead and manage a team of pastry chefs and bakers, providing guidance, training, and motivation for optimal performance.
• Monitor pastry ingredient inventory levels, placing orders as needed to maintain stock levels while minimizing waste.
• Implement quality control measures to uphold excellence standards in pastry production, including taste testing and visual inspections.
• Ensure compliance with food safety and sanitation regulations, as well as internal policies and procedures.
• Stay updated on industry trends and innovations in pastry techniques, ingredients, and presentation styles, and incorporating them into menu development as appropriate.
• Foster a guest-centric approach to pastry production, soliciting feedback, and making adjustments for guest satisfaction.
  

This role demands strategic thinking, strong leadership, and a focus on delivering exceptional guest experiences while maximizing revenue and profitability.

Qualifications

About You:

The Ideal Candidate For This Position Will Possess

• Extensive experience in upscale or luxury hotel pastry kitchens, with a minimum of 5-7 years in progressively senior pastry roles.
• Strong leadership skills to inspire and motivate pastry teams to achieve excellence consistently.
• Flexibility and adaptability to thrive in a dynamic hospitality environment, adjusting to guest preferences, seasonal ingredients, and industry trends.
• Genuine passion for pastry and a commitment to delivering exceptional guest experiences, with a relentless pursuit of excellence.
• Previous working experience in a truly global work environment is essential.
• Knowledge of various culinary techniques / procedures.
• Strong knowledge of all kitchen operations.
• Capable of manning high-volume, fast-paced operations and leading big teams.
• Exceptional skills in developing menus, creating new recipes, implementing ingredients and modern techniques, cost control.
• This position is responsible for the supervision and management of all food preparation and pastry kitchen organization to maximize guest satisfaction and department profits.