Executive Pastry Chef – Hotel Hospitality

About the role

As an Executive Pastry Chef you will lead the daily pastry operations for a Hilton hotel, creating memorable sweet experiences for guests. You will combine culinary expertise with a passion for hospitality to deliver high‑quality desserts and inspire your team.

Key responsibilities

• Oversee day‑to‑day pastry production, ensuring quality, efficiency and consistent presentation.
• Prepare breads, rolls, breakfast pastries and desserts according to standard recipes for restaurants and banquets.
• Develop new pastry recipes and seasonal menus to enhance the dining experience.
• Decorate pastries and cakes with creativity and precision, maintaining high visual standards.
• Manage inventory, maintain adequate supplies and ensure proper storage for freshness.
• Supervise, coach and motivate the pastry team, fostering a positive work environment.
• Ensure compliance with health, safety, sanitation and alcohol‑awareness regulations.

Required profile

• A genuine passion for delivering hospitality excellence.
• Integrity and a commitment to doing the right thing.
• Leadership ability to inspire and develop team members.
• Team‑oriented mindset that drives collaborative outcomes.
• Strong sense of ownership and accountability.
• Urgency and discipline to make an immediate impact.

Required skills

• Pastry preparation and baking techniques.
• Recipe development and menu planning.
• Dessert plating and decorative skills.
• Inventory management and product storage.
• Food safety, sanitation and regulatory compliance.