Pastry Chef – Luxury Resort

About the role

The Pastry Chef will lead the creation and presentation of all pastry, bakery, dessert and confectionery items for a star‑class hotel environment. This role ensures consistent product quality, food safety and guest satisfaction while supporting menu development.

Key responsibilities

• Prepare and supervise production of pastries, cakes, breads, chocolates and other confectionery items.
• Maintain product standards for quality, taste, freshness and presentation.
• Develop innovative pastry and dessert concepts aligned with culinary trends.
• Control portion sizes, recipe standards and cost measures.
• Ensure compliance with HACCP, food safety and hotel hygiene standards.
• Monitor inventory, coordinate procurement and minimize waste through effective planning.
• Train, guide and supervise the pastry kitchen team to uphold high performance.
• Collaborate with the Executive Chef and other kitchen sections for smooth daily operations.
• Support special cake and dessert preparation for banquets, events, weddings and VIP guests.
• Maintain cleanliness, organization and equipment condition in the pastry kitchen.

Required skills

• HACCP compliance
• Food safety and hygiene standards