【Hilton Tokyo Bay】Pastry Supervisor

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are one of the master of your pastry station, creating delicious pastries and desserts guests love. As a Pastry Supervisor, you’re not just overseeing pastry kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
High school diploma or equivalent, with at least 3 years of pastry experience in a 5-star hotel, luxury hotel, upscale restaurant, bakery, or pastry operation.
Minimum 1 year of experience as a Demi Chef de Partie (Pastry), Pastry Chef, or equivalent supervisory role within an international hotel brand or high-volume pastry operation.
Professional culinary or pastry arts education preferred, with strong knowledge of pastry production, baking techniques, cake decoration, chocolate work, and dessert presentation.
Thorough understanding of ingredient handling, food safety, storage procedures, stock rotation, and quality control standards within a pastry kitchen.
Strong leadership and organizational skills, with the ability to supervise, train, and motivate a diverse pastry team.
Knowledge of cost control, inventory management, waste reduction, and food cost optimization.
Ability to maintain high standards of consistency, creativity, and guest satisfaction in a fast-paced environment.
Good understanding of HACCP, sanitation practices, and local health and safety regulations.
Here’s what you’ll do during a typical day:
Prepare exceptional pastries and desserts: Prepare, bake, decorate, and test pastries, cakes, breads, and desserts according to established recipes, ensuring consistency in quality, taste, and presentation.
Lead and supervise the pastry team: Oversee pastry chefs and cooks, provide guidance and support, delegate tasks, and ensure smooth daily operations in the pastry kitchen.
Maintain pastry kitchen cleanliness and organization: Keep all pastry workstations, equipment, and storage areas clean, organized, and compliant with food safety and hygiene standards.
Ensure product quality and ingredient management: Monitor the quality and freshness of ingredients, oversee proper storage and stock rotation, and ensure all products meet brand and guest expectations.
Assist with cost control and inventory management: Support inventory monitoring, minimize waste, manage food costs, and contribute to achieving departmental financial objectives.
Develop and inspire team members: Train, coach, and motivate pastry team members, monitor performance, and foster a positive, collaborative, and high-performing work environment.
Maintain compliance with health and safety standards: Ensure adherence to food safety, sanitation, health, and workplace safety regulations while promoting a culture of excellence and accountability.
Support menu development and seasonal offerings: Collaborate with senior culinary leaders to create innovative pastry and dessert items, seasonal promotions, and special event offerings.

Work arrangement
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