The Pastry Chef plays a key role in delivering an exceptionalculinaryexperiencethroughrefined, creative, and perfectlyexecuted desserts. You are responsible for all aspects of the hotel’spastry production and ensureconsistently high qualityacross all services offeredwithin the property.

Key Responsibilities

• Oversee and manage all pastry production for the hotel’s various outlets and services
• Prepare a full range of desserts, pastries, and baked goods for the hotel’s operations
• Ensure consistency, flavor, and high-level presentation of all pastry items
• Collaborate closely with the Head Chef and Sous Chef to plan and update offerings
• Monitor inventory and place orders for pastry-specific ingredients
• Organize daily production schedules and ensure timely execution
• Maintain high standards of hygiene and food safety (HACCP compliance)
• Keep accurate records of recipes, technical sheets, and product costings
• Introduce creative ideas in line with the hotel’s culinary vision

Who You Are

A creative and reliable pastry professional with strong technical expertise, a keen eye for detail,

and a passion for excellence. You thrive in high-end culinary environments and bring precision and elegance to every dish.

Reporting To:

Head Chef / Culinary Director

Languages Required:

French and English (conversational or higher)Start