Pastry Head Chef

About the role

The Pastry Head Chef will lead all pastry and bakery operations at a luxury 5‑star hotel, delivering high‑quality desserts, breads, chocolates and confectioneries for restaurants, banquets, room service and VIP events.

Key responsibilities

• Plan, organise and oversee daily pastry production, ensuring 5‑star presentation, taste and consistency.
• Develop innovative dessert menus, seasonal and promotional offerings aligned with the hotel’s culinary vision.
• Supervise and train the pastry team, conduct performance evaluations and schedule staff efficiently.
• Maintain HACCP compliance, cleanliness, proper storage and product shelf‑life management.
• Control pastry food costs, manage inventory, conduct stock counts and coordinate purchasing.
• Design and execute dessert menus for large‑scale banquets, weddings, conferences and VIP functions.

Required profile

• Diploma or degree in Culinary Arts, Pastry Arts or related field; professional pastry certifications are a plus.
• 5–8 years of pastry experience in luxury hotels or high‑end resorts, with at least 2–3 years in a supervisory role.
• Proven ability to lead a team, work under pressure and deliver consistent, high‑quality products.

Required skills

• Advanced pastry, baking, chocolate and sugar artistry techniques.
• Knowledge of HACCP, food safety regulations and inventory control.
• Menu development, cost control and large‑volume banquet production.