Franchise Hotel - Pastry Chef

Lead the pastry kitchen operations, overseeing creation of all desserts, breads, pastries, and sweet items served across hotel outlets.

Develop and test new recipes ensuring creativity and quality align with the hotel s unique, upscale brand experience.

Plan and prepare components (e.g., doughs, creams, garnishes) ahead of service; oversee plating or service by relevant station staff.

Manage a team: assign tasks (e.g., Boulanger, confiseur, glacier), train junior staff, and maintain consistency, efficiency, and presentation standards.

Ensure precision in baking technique timing, temperatures, weighing ingredients, food styling, and flavor balance.

Coordinate closely with F&B outlets (e.g., restaurants, high-tea services, room service, buffets) to meet diverse service demands.

Uphold food safety, sanitation, and hygiene standards meticulously.

Contribute to menu planning, seasonal offerings, and guest-specific creations (e.g., wedding cakes, VIP desserts, themed buffets).

Proven experience as a pastry chef or in a similar role in a hotel or luxury environment.

Strong organizational ability, meticulous attention to detail, and creative flair.

Leadership plus team management capability delegation, training, and communication.

Firm technical understanding of pastry science, ingredient behavior, and presentation.

Culinary qualifications in pastry arts, patisserie, or baking.

Flexibility to multitask in a high-pressure, dynamic kitchen environment.