Patries and Bakeries

The Bakery and Pastry Chef is responsible for overseeing, designing and executing all aspects of the pastry and bakery production. You will lead the team, manage production, innovate menu items, control costs and ensure high quality, presentation and sanitation standards are always maintained.

Key Responsibilities

• Lead and manage the pastry & bakery section: production of breads, rolls, laminated doughs, cakes, cookies, tarts, plated desserts, etc.
• Develop and design new recipes, seasonal dessert and bakery menus that align with brand identity and food trends.
• Ensure that all pastry/bakery items meet quality standards of taste, appearance, consistency and portion control.
• Oversee inventory, ordering, stock rotation, ingredient usage, cost control and waste reduction for the pastry/bakery area.
• Train, mentor and develop pastry and bakery team members; supervise staff working in the department.
• Maintain high levels of sanitation, hygiene, safety, and equipment maintenance in the pastry/bakery area.
• Collaborate with the culinary leadership (Executive Chef, Sous Chef, F&B) to align pastry/bakery output with overall guest experience and service strategy.
• Plan for special functions/events (banquets, buffets, custom orders) and ensure pastry/bakery deliverables meet requirements and timeline.
• Monitor emerging trends in pastry and bakery arts and integrate fresh techniques or products to keep the offer competitive.

Qualifications & Skills

• Proven experience (often 3–10+ years, depending on role size) as Pastry Chef, Bakery Chef or similar role in hotel, fine-dining, high-volume bakery or resort environment.
• Professional culinary or pastry arts qualification or certification is preferred.
• Deep knowledge of classic and contemporary pastry techniques (laminated doughs, artisan breads, plated desserts, confectionery etc.).
• Strong creativity in recipe development, plating and presentation; ability to innovate while maintaining brand consistency.
• Excellent leadership, team-management, communication and organizational skills.
• Good financial acumen: ability to manage food cost, labor cost, waste control and budget monitoring.
• Strong attention to detail, ability to work under pressure in a fast-paced kitchen environment
• Knowledge of food safety standards, hygiene, sanitation, equipment operation and maintenance.
• Flexibility regarding working hours – early mornings, weekends and holidays may be required given bakery production timelines.

Job Type: Full-time

Application Question(s):

• What is your salary expectation?