Pastry Chef

The Pastry Chef is a senior culinary role responsible for overseeing the entire pastry operation. You will lead the creation, planning, and execution of all desserts, pastries, breads, and confectionery for all hotel outlets, banquets, and events. This role includes menu development, inventory control, managing the pastry team (including Chef de Partie and Commis I), and maintaining the highest standards of hygiene and quality.

Key Skills & Qualifications:

• Proven experience as a Pastry Chef or Head Pastry Cook in a high-volume hotel or fine dining environment.
• Expert knowledge of classical and modern pastry techniques, baking, and chocolate work.
• Strong leadership and team management skills, including training and mentoring junior staff.
• Excellent creative flair for presentation, menu planning, and recipe development.
• In-depth understanding of HACCP and food safety regulations.