Executive Pastry Chef
Skills
About This Role
Job Scope
- Oversee daily production, mise en place, and service execution for all pastry outlets and banquet dessert operations.
- Develop and execute creative pastry concepts, seasonal menus, and plated desserts.
- Maintain high standards of taste, texture, presentation, and portion control.
- Coordinate with Executive Chef, Banquet, and F&B teams for menu planning and event requirements.
Quality, Standards & HACCP
- Ensure strict compliance with food safety, hygiene, and HACCP procedures in all pastry areas.
- Conduct regular inspections, implement corrective actions, and maintain quality consistency.
- Innovate while maintaining recipes, production methods, and brand presentation standards.
People Leadership
- Lead, coach, and mentor pastry teams, including Sous Pastry Chefs and Commis, fostering skill development and succession planning.
- Participate in recruitment, performance reviews, and training programs.
- Promote a positive, creative, and professional kitchen culture.
Financial & Administrative
- Control costs through waste management, yield optimization, and procurement planning.
- Assist in budgeting, menu costing, inventory management, and equipment maintenance.
- Monitor stock rotation (FIFO) and ensure proper storage of ingredients.
Events & Banqueting
- Plan and execute pastry requirements for all banquets, weddings, conferences, and VIP events.
- Collaborate with events teams on BEOs, timelines, and production logistics.
- Deliver exceptional desserts for high-volume, high-profile occasions.
Brand & Guest Experience
- Uphold all brand standards and luxury guest expectations.
- Address guest feedback professionally and implement continuous improvement measures.
- Represent the hotel’s culinary excellence in all pastry offerings.
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