Executive Pastry Chef – Lead Pastry & Bakery Operations

About the role

We are seeking an experienced and creative Executive Pastry Chef to lead pastry and bakery operations across our hotels and resorts, delivering exceptional desserts while upholding the highest standards of quality, consistency, presentation, and food safety.

Key responsibilities

• Lead and oversee daily operations of the pastry and bakery sections.
• Develop innovative dessert menus, pastries, breads, and seasonal creations.
• Ensure consistent quality, taste, presentation, and portion control across all outlets.
• Manage, train, motivate, and develop the pastry team.
• Plan production schedules according to operational requirements and business levels.
• Monitor food costs, stock levels, wastage, and purchasing.
• Maintain compliance with HACCP, food safety, hygiene, and health and safety standards.
• Support special events, banqueting functions, and new concept development.

Required profile

• Proven experience as an Executive Pastry Chef or senior pastry leader in a high‑volume hotel or resort.
• Professional culinary or pastry qualification.
• Strong leadership, organisational, and team‑management abilities.
• Creative mindset with strong attention to detail.
• Ability to perform effectively in a demanding, fast‑paced environment.

Required skills

• Advanced pastry techniques and bakery production.
• Chocolate work and contemporary dessert presentation.
• HACCP and food safety compliance.
• Food costing, stock control, and waste management.
• Knowledge of allergens and hygiene standards.