JOB SUMMARY
Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.
CANDIDATE PROFILE
Qualification
- Minimum 5 years of experience in luxury hospitality or fine dining, with at least 2 years in a leadership pastry role.
- Proven experience in a Michelin-starred or equivalent high-end culinary environment.
- Formal culinary education with a focus on pastry arts.
- Expertise in plated desserts, viennoiserie, chocolate work, and bakery items.
- Strong leadership, organizational, and communication skills.
- Passion for innovation and excellence in guest experience.
KEY RESPONSIBILITIES
Creative Leadership:
- Design and execute seasonal and la carte pastry menus that reflect the property's culinary vision and Michelin standards.
- Innovate with modern techniques while honoring classic pastry traditions.
Operational Excellence:
- Oversee daily pastry production, ensuring consistency, quality, and presentation.
- Maintain strict hygiene and safety standards in compliance with HACCP and local regulations.
Team Management:
- Lead, train, and inspire a team of pastry cooks and assistants.
- Conduct regular performance reviews and foster a culture of continuous improvement.
Collaboration & Communication:
- Work closely with the Executive Chef and other department heads to ensure seamless service and menu integration.
- Participate in culinary events, tastings, and guest experiences.
Inventory & Cost Control:
- Manage pastry inventory, ordering, and cost control to meet budgetary goals.
- Monitor waste and implement sustainable practices.
Leading the Discipline Teams
- Supervises and manages employees understands employee positions well enough to perform duties in employees absence.
- Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
- Utilises interpersonal and communication skills to lead, influence, and encourage others advocates sound financial/business decision making demonstrates honesty/integrity leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviours.
- Ensure and maintain the productivity level of employees.
- Supervises pastry preparation for shift operations.
- Communicates performance expectations in accordance with job descriptions for each position.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognise performance and produce desired results.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Represents the property in media events as needed.
- Facilitates pastry classes for customers and the community.
