Pastry Chef – Hotel Kitchen

About the role

The Pastry Chef will lead the pastry and bakery operations within the hotel, ensuring high‑quality products, guest satisfaction and profitability.

Key responsibilities

• Supervise pastry team, manage facilities and costs to maximise food & beverage profit.
• Control production quality, presentation and guest satisfaction while maintaining brand standards.
• Prepare requisitions, standard recipes and promotional items in coordination with the Executive Chef.
• Maintain hygiene, HACCP compliance and conduct daily checks of stock, temperature logs and equipment.
• Interact with external clients, suppliers and the community for promotions and new showpieces.

Required profile

• Experience leading pastry and bakery staff in a hotel or similar hospitality environment.
• Ability to develop training plans, conduct on‑the‑job coaching and manage employee relations.
• Strong organisational skills for shift briefings, performance appraisals and recruitment.

Required skills

• Pastry and bakery production techniques, including chocolate and sugar showpieces.
• Recipe development and standardisation.
• HACCP and food safety compliance.
• Inventory and cost control.
• Operation of pastry equipment and energy‑saving practices.

What we offer

• Opportunities for career growth and learning within a global hotel brand.
• Inclusive workplace culture with employee resource groups and diversity initiatives.
• Global hotel rate benefits for you and your loved ones.