Executive Pastry Chef

About the role

The Executive Pastry Chef oversees all pastry and bakery operations across the hotel outlets, ensuring high-quality products, creative presentation, cost efficiency and compliance with Hilton standards. The role includes leading the pastry team, developing innovative menus and ensuring exceptional guest satisfaction.

Key responsibilities

• Supervise daily pastry, bakery and dessert production across all hotel outlets.
• Create innovative desserts, pastries and seasonal menus.
• Ensure consistent quality, presentation and food safety standards.
• Manage, train and develop the pastry team.
• Control food costs, inventory, ordering and waste.
• Ensure compliance with HACCP and hygiene regulations.
• Coordinate with the Executive Chef and F&B teams for events and daily operations.

Required profile

• Diploma or certification in Pastry Arts or Culinary Arts.
• Minimum 5 years of experience, including 2 years in a supervisory role.
• Previous experience in a luxury hotel or international hospitality brand preferred.
• Knowledge of food safety standards and cost control.
• Proficiency in English and/or French.

Required skills

• Strong pastry, bakery and chocolate-making skills.
• Excellent leadership, creativity and organisational skills.