Qualifications

• Degree in Pastry Arts, Culinary Arts or a related field.
  
• Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment.
  
• Strong knowledge of pastry, bakery and dessert production, including modern techniques and presentation.
  
• Proven leadership and people management skills.
  
• Sound knowledge of food safety, hygiene and cost control.
  
• Excellent communication, planning and organizational skills.
  
• Demonstrate service attributes in accordance with industry expectations and hotel standards.
  
• Creativity and innovation in pastry and dessert development
  
• Strong attention to detail and quality
  
• Cost awareness and budget management
  
• Team leadership and training capability
  
• Guest-focused and service-oriented mindset.
  

• Supervise the preparation of all pastry items including breads, viennoiserie, desserts, petits fours, cakes, and specialty items, ensuring production aligns with forecasted covers, events, and occupancy levels.
  
• Inspect all finished products for taste, texture, appearance, and portion size before service to ensure consistency with established standards and brand expectations.
  
• Assist in designing dessert menus, buffet displays, afternoon tea offerings, and special event menus. Test new recipes and contribute creative ideas while maintaining cost efficiency.
  
• Allocate daily tasks, manage staff schedules, and oversee shift operations to ensure smooth workflow. Provide hands-on support during peak service periods.
  
• Conduct on-the-job training for junior chefs, commis, and interns on techniques, plating, portioning, and hygiene standards. Ensure continuous development of team skills.
  
• Enforce strict adherence to HACCP and food safety standards, including proper labeling, storage, temperature control, and cleanliness of workstations and equipment.
  
• Monitor inventory levels of ingredients and pastry supplies. Assist in stock ordering, receiving, and proper storage while minimizing spoilage and wastage.
  
• Support in maintaining food cost targets by controlling portion sizes, optimizing ingredient usage, and tracking wastage. Suggest improvements to enhance efficiency.
  
• Ensure all pastry kitchen equipment (ovens, mixers, refrigerators, etc.) is used correctly, cleaned regularly, and reported for maintenance when necessary.
  
• Work closely with other kitchen sections, banqueting, and service teams to ensure timely delivery of pastry items for à la carte, buffets, and events.
  
• Plan and execute pastry production for weddings, conferences, and special functions, including custom cakes, dessert buffets, and themed displays.
  
• Maintain updated recipe files, production schedules, and SOPs. Ensure consistency across all shifts through proper documentation.