The Executive Pastry Chef leads the pastry and bakery operations with creativity, precision, and a strong commitment to excellence.

This role oversees the development, production, and presentation of all desserts, pastries, breads, and specialty items across the resort’s restaurants, bars, in-room dining, and banquet operations. The Executive Pastry Chef is a key contributor to the resort’s culinary identity, ensuring that every sweet creation reflects the brand’s quality, craftsmanship, and guest-centric ethos.

What you’ll do:

Strategic & Creative Leadership

• Develop and execute an inspiring pastry vision aligned with the resort’s culinary direction and brand identity.
• Create innovative menus, seasonal collections, showpieces, and signature items that elevate the guest experience.
• Lead dessert concepts for special events, weddings, festive seasons, and themed culinary promotions.
• Ensure consistent excellence in taste, texture, aesthetics, and presentation.

Operational Oversight

• Oversee daily pastry and bakery production, ensuring timely delivery to all F&B outlets.
• Establish and enforce SOPs, production schedules, and quality control standards.
• Implement efficient workflow practices to optimise productivity and minimise waste.
• Ensure compliance with food safety, hygiene, and sanitation regulations (HACCP / local standards).

Team Leadership & Development

• Recruit, train, and mentor pastry chefs, bakers, and apprentices to uphold high professional standards.
• Foster a positive, collaborative, and growth-oriented team culture.
• Conduct regular performance evaluations and identify development opportunities.
• Lead by example in organisation, discipline, creativity, and work ethics.

Cost & Inventory Management

• Develop and manage pastry costings, portioning, and recipe documentation.
• Monitor food cost, labour cost, and wastage, ensuring targets are met.
• Oversee inventory control, ordering, and stock rotation of raw materials and equipment.
• Collaborate with procurement to source premium, sustainable, and seasonal ingredients.

Guest Experience & Brand Quality

• Engage with guests, gather feedback, and anticipate trends to continuously refine offerings.
• Deliver exceptional dessert experiences for VIPs, weddings, and key events.
• Ensure all dessert displays, buffets, and amenities reflect the resort’s brand signature

Collaboration & Communication

• Work closely with the Executive Chef, F&B leadership, banquet operations, and outlet chefs.
• Participate in culinary meetings, menu tastings, and cross-department planning sessions.
• Support marketing initiatives through photoshoots, PR events, and culinary storytelling.

What We’re Looking For:

• Diploma or Degree in Pastry Arts, Culinary Arts, or equivalent professional certification.
• Minimum 5–8 years of relevant experience, including at least 3 years in a senior pastry leadership role within a luxury hotel, or resort.
• Strong background in French pastry, artisan bakery, plated desserts, chocolate work, sugar art, and modern techniques.
• Demonstrated leadership and team management abilities.
• Excellent organisational, communication, and training skills.
• Proven menu development expertise and passion for innovation.
• Good command of HACCP and food safety standards.
• Ability to work under pressure while maintaining high standards