Executive Pastry Chef

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.

- Lead and mentor pastry chefs, bakers, and supporting kitchen staff.

- Ensure consistent taste, quality, freshness, and presentation across all products.

- Monitor food costs, portion control, wastage, and production efficiency.

- Work closely with the Executive Chef and F&B management on menu planning and product development.

- Research current pastry, bakery, and dessert trends and introduce new concepts where appropriate.

- Ensure compliance with food safety, hygiene, HACCP, and health regulations.

- Manage pastry and bakery production schedules according to business requirements.

- Coordinate with purchasing and suppliers to ensure the availability and quality of ingredients and materials.

- Conduct regular quality checks and maintain high standards across all pastry and bakery products.

- Train and develop team members to ensure strong technical skills and consistent execution.

Requirements

- Minimum 10 years of experience in pastry and bakery operations.

- Bachelor's Degree in related field

- Proven experience as an Executive Pastry Chef, Head Pastry Chef, or similar senior role .

- Strong expertise in pastry and bakery menu creation and development .

- Excellent knowledge of modern and classic pastry techniques.

- Experience in recipe development, costing, production planning, and quality control.

- Strong leadership and team-management skills.

- Creative approach with a strong eye for presentation and detail.

- Experience within high-end hospitality, luxury hotels, resorts, restaurants, or premium F&B concepts is preferred.

- Good knowledge of food safety and hygiene standards.

- Strong communication and organizational skills.