Responsible to deliver high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting Structure
Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.
Subordinates – Assistant Pastry Chefs.
Responsibilities
Prepare and present high-quality pastries, desserts, petit fours, and baked goods for all meal services.
Collaborate with the pastry team to ensure consistent production and presentation standards.
Supervise daily pastry operations and support or replace the Pastry Chef when required.
Organize buffet displays, service stations, and special event dessert setups to company standards.
Plan production schedules, manage requisitions, and coordinate special orders based on guest demand.
Maintain food quality, proper storage, inventory control, and minimize waste through cost-conscious production.
Ensure cleanliness, sanitation, and compliance with food safety and public health regulations at all times.
Support training, onboarding, and development of pastry team members while fostering positive teamwork.
Deliver exceptional guest service, accommodate dietary requirements, and follow all company policies, SOPs, grooming, and conduct standards.
Education/Experience/Qualifications:
Valid STCW95 certification.
Minimum of 4 years experience in a similar position at an International 5 star establishment.
Good knowledge of International cuisine.
Knowledge and experience of Public Health policies and procedures.
Ability to read, interpret and demonstrate culinary fundamentals.
Physically and medically fit.
Language Requirement:
Fluent in spoken and written English, with the ability to communicate effectively with guests and crew and follow or provide clear instructions in a multicultural environment.
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