Pastry Chef – Luxury 5‑Star Hotel

About the role

The Pastry Chef will lead all pastry and bakery operations for a luxury 5‑star hotel, creating high‑quality desserts, breads, chocolates and specialty items for restaurants, banquets, room service, VIP amenities and special events. The role combines creativity, strict food‑safety standards and cost‑control while maintaining the hotel’s premium brand.

Key responsibilities

• Plan, organise and oversee daily production of pastries, cakes, desserts, breads, chocolates and confectionery.
• Develop innovative dessert menus aligned with the hotel’s culinary vision and seasonal trends.
• Maintain 5‑star presentation, taste and quality standards, ensuring consistency in recipes and portion control.
• Supervise and coach the pastry kitchen team, conduct performance evaluations and schedule staff efficiently.
• Ensure full compliance with HACCP, local health regulations and hotel food‑safety policies.
• Manage pastry food costs, control waste, conduct inventory counts and coordinate purchasing with suppliers.
• Design and execute dessert menus for weddings, conferences, VIP functions and other large‑scale events.
• Address guest feedback, special dietary requirements and participate in VIP guest experiences.

Required profile

• Diploma or Degree in Culinary Arts, Pastry Arts, Baking or a related field.
• Professional pastry certification and proven experience leading bakery and pastry operations in a luxury hotel.
• Strong leadership, team‑development and training abilities.
• Excellent knowledge of food‑safety standards, HACCP and hygiene practices.
• Ability to work under pressure, manage costs and deliver consistent quality.

Required skills

• HACCP compliance
• Pastry production
• Baking techniques
• Menu development
• Inventory management
• Cost control