Executive Pastry Chef

Role overview

Key responsibilities

• Lead pastry and bakery operations and develop pastry, bakery, dessert, and confectionery offerings.
• Create seasonal menus, event offerings, and bespoke experiences with culinary leadership.
• Manage production planning, inventory, resource allocation, food costs, labor productivity, and operating expenses.
• Lead, train, coach, and develop the pastry team and foster creativity and continuous improvement.
• Maintain product quality, presentation, food safety, hygiene, sanitation, and workplace safety.
• Coordinate culinary delivery for conferences, weddings, VIP functions, and special occasions.
• Source premium ingredients and build supplier relationships supporting quality and sustainability.
• Accommodate guest preferences and dietary requests; contribute to promotional initiatives and hotel objectives.

Qualifications

• Proven Executive Pastry Chef or senior pastry leadership experience in a luxury hotel, fine-dining establishment, or internationally recognized hospitality brand.
• Extensive knowledge of pastry techniques, bakery production, chocolate work, sugar artistry, plated desserts, and confectionery.
• Experience in menu development, costing, budgeting, inventory management, and operational planning.
• Strong leadership, organizational, planning, time-management, communication, and collaboration skills.
• Strong knowledge of food safety, hygiene, sanitation, and HACCP principles.
• Large-scale banquet, VIP-event, and bespoke-experience management is highly desirable.
• Commitment to inclusive collaboration and the Raffles & Fairmont brand promise.

Employee benefits

• Colleague perks include complimentary upgrades, extended stays, discounted stays at Fairmont and Raffles properties, and dining and wellness discounts.

Application process

• Applicants receive an AssessFirst email after applying and must create a profile and complete a questionnaire for candidacy consideration.

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