Confectioner – Pastry Chef (5‑Star International Hotel)

About the role

The Confectioner will deliver high‑quality, technically excellent pastry creations across all meal periods, ensuring strict compliance with public health standards and guest satisfaction. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef, the role also provides leadership to Assistant Pastry Chefs.

Key responsibilities

• Prepare and present premium pastry items for breakfast, lunch, tea time and dinner.
• Collaborate with the pastry team to produce desserts, pastries and petit fours.
• Supervise pastry operations during service and act on behalf of the Pastry Chef when required.
• Oversee buffet setups, service stations and plate presentation.
• Plan food production, submit requisitions and verify received items.
• Maintain food storage, quality control and waste prevention in line with health regulations.
• Monitor guest allergies and dietary restrictions, ensuring safe service.
• Assist with inventory control, equipment audits and preventive maintenance.
• Ensure readiness for internal and external public health inspections.
• Support training, onboarding and development of new team members.

Required profile

• Valid STCW95 certification.
• Minimum 4 years experience in a similar role at an international 5‑star establishment.
• Strong knowledge of international cuisine and public health policies.
• Ability to read, interpret and apply culinary fundamentals.
• Physically and medically fit.
• Fluent English (verbal and written).

Required skills

• STCW95 certification.
• Advanced pastry preparation techniques.
• Food safety and sanitation practices.
• Knowledge of international cuisine.