Pastry Chef

About the role

The Pastry Chef will lead the pastry, bakery and confectionery operations at Anantara Kalutara Resort, a luxury hotel brand. Reporting to the Executive Chef, you will be responsible for creating high‑quality desserts and pastries that meet the standards of a star‑class property while ensuring food safety and efficient kitchen workflow.

Key responsibilities

• Prepare and supervise the production of pastries, cakes, breads, chocolates and other confectionery items.
• Maintain product quality, taste, consistency, freshness and presentation in line with hotel standards.
• Develop innovative pastry and dessert concepts that reflect current culinary trends.
• Control portion sizes, recipe standards and cost to achieve budgetary targets.
• Ensure compliance with HACCP, food safety and hygiene regulations at all times.
• Monitor inventory, coordinate procurement of ingredients and minimise waste through effective planning.
• Train, guide and supervise pastry kitchen team members to uphold high performance standards.
• Collaborate with the Executive Chef and other kitchen sections for smooth daily operations and special event catering.
• Maintain cleanliness, organisation and equipment condition in the pastry kitchen.
• Record production data and contribute to departmental cost and productivity goals.