Pastry Chef – Hotel & Resort

About the role

The Pastry Chef will create and produce high-quality pastries, desserts, breads and baked goods for the resort’s restaurants, banquets and room service. The role demands consistent presentation and taste that align with the Enashipai brand while maintaining strict hygiene standards.

Key responsibilities

• Design and prepare a variety of pastries, cakes, desserts and baked goods.
• Develop seasonal and special-occasion dessert menus in collaboration with the Executive Chef.
• Maintain consistency in taste, quality and presentation across all outlets.
• Manage pastry inventory, ordering and waste control.
• Uphold food hygiene, safety and HACCP standards.
• Train and supervise junior pastry staff and commis chefs.
• Support banquet and event pastry requirements, including large-scale production.
• Monitor food costs and portion control within budget guidelines.
• Stay updated on pastry trends, techniques and presentation styles.

Required profile

• Culinary diploma or certification specializing in pastry and baking.
• 3–5 years’ experience as a pastry chef, preferably in a hotel or fine-dining setting.
• Creativity, attention to detail and ability to work under pressure.
• Flexibility to work shifts, weekends and holidays.

Required skills

• Advanced baking techniques.
• Chocolate work and tempering.
• Plating and dessert design.
• Knowledge of food safety and HACCP standards.