Lead the pastry kitchen operations, ensuring efficient workflow and consistent product quality.
Design and execute creative dessert menus, seasonal specialties, and bespoke offerings aligned with the hotel’s luxury positioning.
Oversee the preparation of pastries, breads, cakes, chocolates, and plated desserts with meticulous attention to detail and presentation.
Collaborate with the Executive Chef and Food & Beverage team to curate menus for outlets, banquets, events, and in-room dining.
Train, mentor, and supervise pastry team members, fostering skill development and teamwork.
Monitor inventory, order supplies, and manage costs while maintaining high quality.
Ensure compliance with all health, safety, and sanitation regulations.
Maintain a clean, organized, and efficient pastry kitchen environment.
Stay informed of global pastry trends, introducing innovative techniques and products.
Support special guest requests, dietary needs, and personalized pastry creations.
Qualifications:Proven experience as a Pastry Chef in a luxury hotel, resort, or fine dining environment.
Formal culinary/pastry training from a recognized institution preferred.
Strong knowledge of pastry techniques, chocolate work, sugar art, and modern plating.
Creative flair with the ability to balance innovation and tradition.
Leadership experience with the ability to manage and motivate a team.
Excellent organizational and time-management skills.
Ability to work under pressure and meet high guest expectations.
Flexible schedule availability, including early mornings, weekends, and holidays.
Physical Requirements:Ability to stand for extended periods in a fast-paced kitchen.
Capability to lift and carry up to 30 lbs.
Manual dexterity for detailed pastry and dessert work.
**Soon to be a Curio Collection by Hilton Properties**