Our client, a 5* international luxurious beachfront retreat with a majestic mountain view, is currently seeking a Cluster Executive Pastry Chef to lead and elevate the pastry operations across two luxury properties.
Note: A pastry portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership.)
Requirements:
- Proven experience as an Executive Pastry Chef, preferably in a 5-star international resort or luxury hospitality group.
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Experience in managing multi-property operations is highly desirable.
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Strong leadership skills with the ability to manage and mentor diverse pastry teams.
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Creativity in pastry design and deep knowledge of global pastry trends and techniques.
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Excellent organisational and time management skills.
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Fluent in English, both written and spoken; additional languages are a plus.
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Willingness to be based in a beachfront location with mountain views and travel between properties as needed.
- Experience in managing kitchen staff, inventory, budgets, and maintaining high standards of food quality and hygiene.
- Extensive knowledge of various pastry techniques, including dough preparation, decorating, and baking.
- Ability to design and develop seasonal and creative dessert menus, incorporating current trends and balancing flavors, textures, and presentation.
- You must have a keen eye for design and an innovative approach to pastry, constantly creating new recipes, presentations, and seasonal offerings.
Responsibilities:
- Oversee and manage the pastry and bakery operations across two luxury properties, ensuring consistency in quality and presentation.
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Develop innovative and visually appealing pastry menus aligned with the brands luxury standards and guest preferences.
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Lead, train, and motivate a team of pastry chefs and bakers across both properties.
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Maintain high standards of hygiene, food safety, and kitchen cleanliness in compliance with international regulations.
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Collaborate with the Executive Chefs and F&B leadership team to support special events, promotions, and seasonal menus.
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Monitor pastry production costs and manage inventory efficiently while maintaining quality.
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Ensure smooth daily operations through effective scheduling, delegation, and communication between both properties.