Executive Pastry Chef

We are seeking an experienced, creative, and highly motivated Executive Pastry Chef to lead our pastry and bakery operations. The successful candidate will be responsible for developing innovative desserts and bakery products, maintaining consistent quality standards, managing the pastry team, controlling food costs, and supporting the hotel’s restaurants, banqueting, events, and special functions.

Key Responsibilities

• Lead the pastry and bakery operations.
• Develop innovative desserts, pastries, cakes, breads, and bakery products.
• Plan and execute pastry production for restaurants, banquets, weddings, and events.
• Maintain high standards of quality, presentation, food safety, and hygiene.
• Manage food costs, inventory, waste control, and departmental productivity.
• Train, coach, and develop the pastry team.
• Collaborate with the Executive Chef and F&B team on menu development and promotions.

Skills and Experience Required

• Minimum 5–7 years of pastry/bakery experience, including 2–3 years in a Pastry Chef role.
• Previous experience in a 4- or 5-star hotel/resort is preferred.
• Professional qualification in Pastry, Bakery, Culinary Arts, or Hotel Management.
• Strong expertise in international pastry, bakery, desserts, chocolate work, and cake decoration.
• Experience managing large-scale banquet and buffet operations.
• Strong leadership, creativity, communication, and organizational skills.
• Knowledge of food costing, inventory management, HACCP, and kitchen hygiene.
• Ability to perform effectively in a fast-paced environment while maintaining high standards.

An Attractive remuneration package along with industry fringe benefits and excellent career opportunities awaits the right candidate. If you are interested in the above vacancy, please apply below.