Executive Pastry Chef

About the role

We are looking for an experienced and creative Executive Pastry Chef with a minimum of 10 years of professional experience in pastry and bakery operations. The ideal candidate will have a strong background in developing innovative pastry and bakery concepts, creating menus, maintaining high quality standards, and leading pastry teams.

Key responsibilities

• Lead and oversee all pastry and bakery operations, ensuring consistent quality and presentation.
• Create, develop, and continuously improve pastry and bakery menus in line with the brand concept and customer expectations.
• Develop new and innovative pastries, desserts, breads, cakes, and bakery products.
• Establish recipes, portion standards, presentation guidelines, and production specifications.
• Mentor and manage pastry chefs, bakers, and supporting kitchen staff.
• Monitor food costs, portion control, wastage, and production efficiency.
• Collaborate with the Executive Chef and F&B management on menu planning and product development.
• Ensure compliance with food safety, hygiene, HACCP, and health regulations.

Required profile

• Minimum 10 years of experience in pastry and bakery operations.
• Bachelor’s Degree in a related field.
• Proven experience as an Executive Pastry Chef, Head Pastry Chef, or similar senior role.
• Strong leadership and team‑management skills.
• Experience within high‑end hospitality, luxury hotels, resorts, or premium F&B concepts.

Required skills

• Costing
• Food safety and hygiene standards
• Pastry and bakery operations
• Recipe development
• Production planning
• Pastry and bakery menu creation and development
• Modern and classic pastry techniques
• Quality control