Duties

• Design and introduce innovative, seasonal desserts and pastries.
• Manage the daily preparation and baking of high-quality items, ensuring consistency.
• Train, mentor, and schedule junior pastry staff.
• Control food costs, manage inventory, and order supplies.
• Uphold the highest standards of taste, presentation, and sanitation (HACCP).
• Work with the executive chef to align dessert offerings with the overall culinary vision.

Requirements

• Culinary arts degree or equivalent professional certification
• Proven experience as a Head or Senior Pastry Chef in fine dining or luxury hospitality.
• In-depth knowledge of pastry techniques, baking, and chocolate/sugar work.
• Strong management, communication, and organizational skills.
• Exceptional artistic flair and attention to detail.