Pastry Chef

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.

Key responsibilities

• Lead, train and supervise the pastry team, managing day‑to‑day operations and covering duties in employees' absence.
• Develop new pastry concepts, maintain food safety and storage standards, and control portion waste.
• Ensure compliance with all food‑and‑beverage policies, local regulations, and operating budgets.
• Provide exceptional customer service, coach staff on guest interaction, and continuously improve service performance.

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.
• Strong leadership, communication and integrity; ability to motivate and build trust within the team.
• Experience managing inventory, purchasing and budgeting in a hospitality environment.

Required skills

• Pastry production and decorative techniques.
• Food safety and sanitation standards.
• Inventory control and purchasing procedures.