Pastry Chef

About the role

The Pastry Chef will work closely with the Executive Pastry Chef and the Director of Culinary to plan and execute menu initiatives, promotions, and daily operations. This role ensures compliance with all relevant legislation and strives to meet and exceed guest expectations while maintaining high standards of quality and efficiency.

Key responsibilities

• Assist in developing annual marketing plans, budgets, and menu implementations.
• Monitor daily briefings and operational meetings to ensure action points are followed.
• Maintain compliance with licensing, health, fire, and safety regulations.
• Control food, supply, energy, and utensil costs for the assigned section.
• Identify and implement efficiency improvements and energy‑saving measures.
• Conduct weekly equipment maintenance checks and oversee cleanliness standards.
• Plan, coordinate, and supervise menu roll‑outs, recipe development, and staff training.
• Prepare weekly work schedules and market lists for the pastry team.
• Gather guest feedback and take corrective actions as needed.
• Manage the labor budget and propose new services or products.

Required profile

• Strong understanding of culinary legislation and safety standards.
• Ability to work collaboratively with senior culinary leaders.
• Focus on cost control, quality, and guest satisfaction.
• Proactive attitude toward operational efficiency and energy reduction.
• Excellent organizational and supervisory skills.

Required skills

• Menu planning and implementation
• Recipe development and innovation
• Food cost control and budgeting
• Kitchen equipment maintenance
• Strategic purchasing

What we offer

• Opportunity to work in a dynamic, high‑volume culinary environment.
• Professional development under experienced executive chefs.
• Collaborative team culture focused on excellence.