Executive Pastry Chef

Exceptional Hospitality Starts with You
The Executive Pastry Chef is responsible for overseeing all pastry and bakery operations, 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.
What It Takes to Make the Stay
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.
Strong pastry, bakery, and chocolate-making skills.
Excellent leadership, creativity, and organizational skills.
Knowledge of food safety standards and cost control.
Proficiency in English and/or French.
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.
Here's what you'll do during a typical day:
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.

Work arrangement
No