Leads and and manages the pastry team to create a wide variety of baked goods and desserts. This role requires creativity, attention to detail, and strong leadership skills to ensure that all pastry offerings meet the standards of excellence.

• Create and design innovative pastry menus.
• Collaborate with the Executive Chef and Food & Beverage team to ensure a cohesive overall dining experience.
• Oversee daily production of all pastry items, ensuring quality, consistency, and timely preparation.
• Supervise the preparation and presentation of all desserts, ensuring they align with established standards.
• Lead, train, and develop the pastry team.
• Schedule staff, delegate tasks, and oversee the workflow of the pastry kitchen.
• Manage inventory levels of ingredients, supplies, and equipment for the pastry department.
• Control costs by optimizing the use of ingredients and ensuring minimal waste.
• Maintain the highest standards of hygiene, sanitation, and cleanliness in the pastry kitchen.
• Ensure that all products meet the quality standards and guests’ expectations.
• Stay updated on industry trends, techniques, and new pastry innovations.
• Continuously improve the pastry offerings.

Qualifications

• Culinary degree specializing in pastry arts is preferred.
• At least 5-7 years of experience in pastry and baking, with 2-3 years in a leadership role, preferably in a hotel or luxury setting.
• Strong creative and artistic abilities in pastry design and presentation.
• Excellent leadership and team management skills.
• Proficiency in baking techniques, pastry equipment, and kitchen operations.
• Ability to work efficiently under pressure and meet tight deadlines.
• Knowledge of budgeting, food cost control, and inventory management.