What You Bring Formal culinary qualification (pastry specialisation advantageous) Minimum 3 to 5 years experience in a similar role within a 4 or 5-star hotel Strong knowledge of artisan breads, viennoiserie, modern plated desserts and buffet pastry production Chocolate work and sugar craft advantageous Solid understanding of food costing and stock control Strong leadership and communication skills Creative, innovative mindset with exceptional attention to detail Ability to lead a team with confidence and professionalism Ability to work flexible hours including weekends and public holidays What You Will Do Oversee daily pastry production for breakfast, a la carte, buffet, conferencing, events and VIP amenities Develop innovative dessert menus aligned with current trends and hotel standards Implement seasonal menu changes and creative pastry concepts Supervise and train pastry chefs and commis chefs Assist with performance management and team development Maintain strict portion and wast...