Executive Pastry Chef

We are seeking an innovative and visionary Executive Pastry Chef to lead our high-end chocolate production spearhead the creation of new pastry and chocolate concepts and oversee the F&B operations of our upcoming projects. This role blends artistry with leadership balancing creativity operational excellence and team development to deliver exceptional experiences and premium products.

MAIN RESPONSIBILITIES

1. Production Leadership

• Lead daily operations of the chocolate production team ensuring consistent high-quality output.
  
• Manage production schedules inventory levels and ensure timely delivery to retail and other channels.
  
• Implement and uphold hygiene and food safety standards (HACCP/ISO).
  
• Collaborate with Supply Chain & Procurement to source premium ingredients and manager supplier relations.
  

2. Innovation & Product Development

• Drive the end-to-end innovation process for new pastry and chocolate creations from concept ideation to final execution.
  
• Conduct regular market research and competitor benchmarking to stay ahead of trends in luxury desserts chocolate and fine dining.
  
• Collaborate with Marketing Retail and R&D teams to develop seasonal collections limited editions and experience-based offerings.
  
• Lead internal tastings and present new products to upper management for feedback and approval.
  

3. F&B Operations Upcoming projects

• Ability to curate and continuously enhance a dessert and beverage menu.
  
• Oversee kitchen and service operations ensuring a premium customer experience aligned with the brand image.
  
• Train and mentor front- and back-of-house teams on new product knowledge presentation and service standards.
  
• Support innovation and new product offerings based on need.
  

4. Team Management & Development

• Recruit train and mentor a high-performing team.
  
• Set performance standards and conduct regular reviews.
  
• Foster a culture of creativity collaboration and excellence.
  

• Degree in pastry arts culinary management or related field.
  
• Minimum 10 years of experience in high-end pastry and chocolate production with at least 3 in a leadership role.
  
• Proven experience in innovation and product development in luxury F&B or hospitality.
  
• Deep understanding of chocolate as an ingredient and medium.
  
• Strong leadership communication and team-building skills.
  
• Knowledge of international culinary trends and consumer expectations in luxury dining.
  
• Creative thinker with a keen eye for aesthetics and luxury branding.
  
• Good command of English.