Pastry Chef

Key Responsibilities

• Supervise the daily production of all pastry and bakery items for restaurants, banquets and catered events, ensuring quality, consistency, and timely service.
• Control food and labour costs through proper planning, portion control, and efficient scheduling.
• Ensure preparation, plating and presentation standards are maintained at all times.
• Ensure the correct quantity of food is prepared to minimize waste while meeting operational needs.
• Enforce strict adherence to food safety, hygiene and sanitation standards in line with company, legal and HACCP requirements.
• Supervise, schedule, train, coach, develop and motivate pastry kitchen colleagues, fostering teamwork and high performance.
• Conduct on-the-job training and continuous skills development for all pastry staff.
• Participate in recruitment, onboarding and training of new Pastry commis.
• Analyze banquet event orders and coordinate with the catering and kitchen teams to ensure all functions meet or exceed guest expectations.
• Liaise daily with others Chefs and other departments to ensure smooth operations, open communication and prompt response to guest feedback.
• Assist in menu planning and creation, introducing new dessert, pastry and bread products to drive guest satisfaction and business growth.
• Monitor and ensure completion of all required grooming checks, spot checks and temperature control records.
• Oversee the maintenance and cleanliness of pastry kitchens, equipment and storage areas to ensure a safe and healthy working environment.
• Balance operational, administrative and colleague needs, ensuring compliance with policies and procedures.
• Consistently deliver professional, friendly and proactive service to guests while supporting fellow colleagues.

Qualifications

• Degree in Pastry Arts, Culinary Arts or a related field.
• Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment.
• Strong knowledge of pastry, bakery and dessert production, including modern techniques and presentation.
• Proven leadership and people management skills.
• Sound knowledge of food safety, hygiene and cost control.
• Excellent communication, planning and organizational skills.
• Demonstrate service attributes in accordance with industry expectations and hotel standards.
• Creativity and innovation in pastry and dessert development.
• Strong attention to detail and quality.
• Cost awareness and budget management.
• Team leadership and training capability.
• Guest-focused and service-oriented mindset.
• Visa Support for expatriate is available.

Additional Information

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.
• Be part of creating the historic story of rehabilitating and releasing the rare Mountain Bongo that was heading toward extinction.
• Working with a hotel rich in history and known for exemplary services while growing your career.
• Work and learn in a magical luxury property.