The Role

As Head Chef – Pastry & Bakery, you will take full ownership of the pastry and bakery kitchen, ensuring the highest standards of quality, creativity, consistency, presentation, and food safety.

You will lead a talented team, develop premium products, introduce new concepts, and maintain the standards expected from a luxury establishment.

Key Responsibilities

• Lead and manage the pastry and bakery kitchen on a daily basis.

• Develop and create premium pastries, desserts, breads, viennoiserie, cakes, and signature products.

• Develop innovative and seasonal products while maintaining a strong brand identity.

• Ensure exceptional standards of taste, texture, presentation, and consistency.

• Establish and maintain recipes, production standards, and quality control procedures.

• Train, mentor, and develop the pastry and bakery team.

• Plan daily production according to business requirements and expected demand.

• Control food costs, wastage, portioning, and production efficiency.

• Ensure strict compliance with food safety, hygiene, and HACCP standards.

• Work closely with the management and culinary teams to continuously improve the guest experience.

• Maintain an organized, professional, and high-performing kitchen environment.

• Stay updated with international pastry and bakery trends and bring fresh ideas to the operation.

Desired Candidate Profile

We are looking for a true pastry and bakery professional with strong technical skills, creativity, leadership ability, and a genuine passion for excellence.

The ideal candidate will have:

• Proven experience as a Head Chef, Executive Pastry Chef, Pastry Chef de Cuisine, or Senior Pastry Chef in a high-end restaurant, luxury hotel, premium bakery, or upscale hospitality environment.

• Strong expertise across modern pastry, bakery, desserts, cakes, viennoiserie, and bread production.

• A creative mindset with the ability to develop unique and signature products.

• Exceptional attention to detail and presentation.

• Strong leadership and team-development skills.

• Excellent knowledge of production planning, food cost, and kitchen operations.

• A strong understanding of international pastry and bakery standards.

• The ability to work under pressure while maintaining quality and consistency.

• A professional attitude, strong work ethic, and passion for culinary excellence.