ABOUT OUR DEPARTMENT / TEAM
The culinary division and chefs are responsible for the food production in the hotel, with the aim to delighting the guests through the quality of our food & beverage offerings and exceed their expectations in every interaction through relationship hospitality.
THE IMPACT OF THIS ROLE
To ensure any Pastry/Bakery culinary offerings through the property are prepared and served to exceptional standards using traditional preparation methods to ensure authenticity with modern presentation - plating styles. Continually to drive and develop the pastry product in RWPPN as well as inspiring the local associates in both quality basics and creativity.
KEY RESPONSIBILITIES
• Lead and manage the pastry and bakery operations.
• Design and execute seasonal menus featuring innovative desserts, pastries, and breads.
• Ensure excellence in taste, texture, and presentation of all pastry items.
• Train, mentor, and inspire the pastry team to deliver high-quality results.
• Manage production schedules, inventory, and cost control within the pastry department.
• Maintain food safety, and hygiene standards.
• Manage including recruitment, training, and procurement of pastry equipment and supplies.
QUALIFICATIONS
• Minimum 5-6 years of pastry experience, with at least 3 years in a leadership role within a luxury hotel or resort.
• Experience in ultra-luxury or lifestyle brands strongly preferred.
• Expertise in both modern and classical pastry techniques.
• Strong leadership, organizational, and problem-solving skills.
• Proven ability to innovate and create memorable dining experiences.
• Culinary degree or equivalent qualification preferred.
• Fluency in English is required.