Pastry Chef – Lead Culinary Team

About the role

The Pastry Chef leads the pastry team in creating high‑quality, consistent pastries for all hotel outlets while personally preparing items and ensuring guest satisfaction. The role balances creative baking, staff development, and strict adherence to food safety and budget standards.

Key responsibilities

• Lead, train and supervise the pastry team, managing daily operations and covering duties in staff absence.
• Develop new pastry concepts, maintain artistic presentation, and ensure superior product quality.
• Oversee food safety, sanitation, proper storage, and compliance with all relevant laws and hotel policies.
• Control inventory, purchasing, portion sizes, and waste to stay within budget.
• Provide exceptional customer service, addressing guest needs and continuously improving service standards.

Required profile

• High school diploma or GED with 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to lead a team, manage operations, and maintain high culinary standards.

Required skills

• Advanced pastry baking and decorating techniques.
• Food safety, sanitation, and proper temperature control.
• Inventory management and cost control.