Executive Pastry & Bakery Chef

Oversee the overall pastry and bakery operations across all hotel outlets, restaurants, banquets, and special events.
Provide strong leadership, guidance, and direction to the pastry and bakery team.
Ensure smooth daily operations and maintain consistency in product quality and presentation.
Plan and coordinate production schedules according to business levels, occupancy, and event requirements.
Collaborate with the Executive Chef and other culinary leaders to ensure seamless kitchen operations.
Develop creative and innovative pastry, bakery, dessert, and confectionery menus.
Introduce seasonal specialties, signature desserts, and new product concepts.
Ensure all products meet luxury hospitality standards in taste, texture, quality, and presentation.
Stay updated with international pastry and bakery trends, techniques, and industry developments.
Create customized desserts and bakery products for VIP guests, special occasions, and hotel events.
Monitor food costs, production expenses, and operational budgets.
Ensure effective control of food wastage and portion management.
Manage inventory, stock rotation, purchasing, and supplier coordination.
Conduct regular recipe costing and yield analysis.
Identify opportunities to improve operational efficiency without compromising quality.
Recruit, train, coach, and develop pastry and bakery colleagues.
Conduct regular performance evaluations and provide constructive feedback.
Prepare duty rosters and manage staffing requirements according to operational needs.
Identify training needs and implement development plans.
Promote teamwork, colleague engagement, and a positive working environment.
Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.
Conduct regular inspections of pastry and bakery production areas.
Ensure proper storage, labelling, temperature control, and handling of ingredients.
Maintain consistency in recipes, portion sizes, and product presentation.
Ensure all equipment and workstations are maintained in excellent condition.
Ensure all pastry and bakery products reflect Fairmont's luxury standards.
Coordinate with F&B, Banquets, and other departments to meet guest expectations.
Handle special guest requests and dietary requirements.
Support promotional activities, seasonal celebrations, and special culinary events.
Continuously seek opportunities to enhance guest satisfaction through creativity and quality.
Minimum 8–10 years of experience in pastry and bakery operations, preferably within luxury hotels.
At least 3–5 years of experience in a senior leadership or executive pastry position.
Extensive knowledge of international pastry, bakery, chocolate, confectionery, and dessert techniques.
Strong experience in menu , recipe costing, budgeting, and inventory management.
Previous experience managing and developing large culinary teams.
Strong leadership and people management skills.
Exceptional creativity and attention to detail.
Excellent knowledge of modern pastry and bakery techniques.
Financial awareness and cost-control capabilities.
Strong planning, organizational, and problem-solving skills.
Excellent communication and interpersonal skills.
Ability to work under pressure in a fast-paced luxury hospitality environment.
Passion for culinary innovation and guest satisfaction.

Skills
Inventory Management

Employment type
Full-time

Work arrangement
No