Cluster Executive Pastry Chef

Overview

Key Roles & Responsibilities

• Oversee the daily pastry and bakery operations for all restaurants, lounges, banquets, in-room dining, and retail pastry points across both properties.
• Develop and implement standard recipes and presentation guidelines, ensuring consistency, quality, and cost control.
• Collaborate closely with the Cluster Executive Chef and Food & Beverage leadership team to align pastry offerings with the overall culinary vision.
• Drive innovation in dessert and pastry creation, balancing modern trends with the sophistication expected from Raffles and Fairmont brands.
• Ensure compliance with health, safety, sanitation, and hygiene standards in all pastry operations.
• Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and decorators across both properties.
• Identify training and development needs, fostering a culture of excellence, creativity, and continuous learning.
• Manage team scheduling, performance evaluations, and succession planning.
• Promote a positive and inclusive work environment, supporting Accor s values of diversity and respect.
• Manage pastry-related budgets, including food cost, labor cost, and productivity targets.
• Participate in menu engineering and cost analysis to maximize profitability while maintaining brand standards.
• Support business development through creative product offerings for events, weddings, and retail.
• Work with procurement to source premium ingredients sustainably and cost-effectively.
• Ensure every pastry experience reflects the luxury, artistry, and storytelling of the Raffles and Fairmont brands.
• Collaborate with marketing and events teams for special promotions, seasonal menus, and culinary showcases.
• Engage with guests when appropriate, gathering feedback and fostering memorable experiences.
• Other responsibilities as assigned by the Management