We are seeking an innovative and visionary Executive Pastry
Chef to lead our high-end chocolate production, spearhead the creation of
new pastry and chocolate concepts, and oversee the F&B operations of our upcoming
projects. This role blends artistry with leadership, balancing creativity,
operational excellence, and team development to deliver exceptional experiences
and premium products.
MAIN
RESPONSIBILITIES
1. Production Leadership
- Lead
daily operations of the chocolate production team ensuring consistent
high-quality output.
- Manage
production schedules, inventory levels, and ensure timely delivery to
retail and other channels.
- Implement
and uphold hygiene and food safety standards (HACCP/ISO).
- Collaborate
with Supply Chain & Procurement to source premium ingredients and manager supplier relations.
2. Innovation & Product
Development
- Drive the
end-to-end innovation process for new pastry and chocolate creations—from
concept ideation to final execution.
- Conduct
regular market research and competitor benchmarking to stay ahead of
trends in luxury desserts, chocolate, and fine dining.
- Collaborate
with Marketing, Retail, and R&D teams to develop seasonal collections,
limited editions, and experience-based offerings.
- Lead
internal tastings and present new products to upper management for
feedback and approval.
3. F&B Operations –
Upcoming projects
- Ability
to curate and continuously enhance a dessert and beverage menu.
- Oversee
kitchen and service operations, ensuring a premium customer experience
aligned with the brand image.
- Train and
mentor front- and back-of-house teams on new product knowledge,
presentation, and service standards.
- Support innovation
and new product offerings based on need.
4. Team Management &
Development
- Recruit,
train, and mentor a high-performing team.
- Set
performance standards and conduct regular reviews.
- Foster a
culture of creativity, collaboration, and excellence.
Requirements
- Degree in
pastry arts, culinary management, or related field.
- Minimum
10 years of experience in high-end pastry and chocolate production, with
at least 3 in a leadership role.
- Proven
experience in innovation and product development in luxury F&B or
hospitality.
- Deep
understanding of chocolate as an ingredient and medium.
- Strong
leadership, communication, and team-building skills.
- Knowledge
of international culinary trends and consumer expectations in luxury
dining.
- Creative thinker with a keen eye for aesthetics
and luxury branding.
- Good command of English.