We are looking for an experienced and creative Executive Pastry Chef with a minimum of 10 years of professional experience in pastry and bakery operations. The ideal candidate will have a strong background in developing innovative pastry and bakery concepts, creating menus, maintaining high quality standards, and leading pastry teams.
Key Responsibilities
- Lead and oversee all pastry and bakery operations, ensuring consistent quality and presentation.
- Create, develop, and continuously improve pastry and bakery menus in line with the brand concept and customer expectations.
- Develop new and innovative pastries, desserts, breads, cakes, and bakery products.
- Establish recipes, portion standards, presentation guidelines, and production specifications.
- Lead and mentor pastry chefs, bakers, and supporting kitchen staff.
- Ensure consistent taste, quality, freshness, and presentation across all products.
- Monitor food costs, portion control, wastage, and production efficiency.
- Work closely with the Executive Chef and F&B management on menu planning and product development.
- Research current pastry, bakery, and dessert trends and introduce new concepts where appropriate.
- Ensure compliance with food safety, hygiene, HACCP, and health regulations.
- Manage pastry and bakery production schedules according to business requirements.
- Coordinate with purchasing and suppliers to ensure the availability and quality of ingredients and materials.
- Conduct regular quality checks and maintain high standards across all pastry and bakery products.
- Train and develop team members to ensure strong technical skills and consistent execution.
Requirements
- Minimum 10 years of experience in pastry and bakery operations.
- Bachelor's Degree in related field
- Proven experience as an Executive Pastry Chef, Head Pastry Chef, or similar senior role.
- Strong expertise in pastry and bakery menu creation and development.
- Excellent knowledge of modern and classic pastry techniques.
- Experience in recipe development, costing, production planning, and quality control.
- Strong leadership and team-management skills.
- Creative approach with a strong eye for presentation and detail.
- Experience within high-end hospitality, luxury hotels, resorts, restaurants, or premium F&B concepts is preferred.
- Good knowledge of food safety and hygiene standards.
- Strong communication and organizational skills.
Key Competencies
- Pastry & Bakery Expertise
- Menu Development & Innovation
- Leadership & Team Management
- Recipe Development & Costing
- Quality & Presentation
- Food Safety & Hygiene
- Creativity & Product Development
- Production & Operational Management
