pastry supervisor

Cloudeats Kitchen

Key Responsibilities:<ul><li>Plan, develop, and execute a variety of pastries, desserts, and baked goods in line with brand standards.</li><li>Supervise and train pastry team members to ensure consistent product quality and efficiency.</li><li>Create seasonal menus and new product innovations for promotions and events.</li><li>Oversee daily operations of the pastry section, including inventory control, production scheduling, and food costing.</li><li>Ensure compliance with hygiene, food safety, and sanitation standards (HACCP).</li><li>Manage ingredient sourcing and maintain cost efficiency while ensuring top-quality raw materials.</li><li>Coordinate with kitchen and service teams for smooth and timely delivery of pastry items.</li><li>Conduct regular tastings, quality checks, and performance evaluations for team members.</li><li>Monitor equipment maintenance and ensure safe and efficient kitchen operations.</li></ul>Qualifications:<ul><li>Diploma or Degree in Culinary Arts / Pastry &amp; Bakery or equivalent certification.</li><li>Minimum 5 years of experience in pastry and bakery production, including 2+ years in a leadership role.</li><li>Proven experience in an F&amp;B group, hotel, or fine dining setup preferred.</li><li>Strong knowledge of dessert plating, artisan breads, and modern pastry techniques.</li><li>Creative flair and ability to innovate while maintaining product consistency.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Knowledge of kitchen safety and sanitation standards.</li></ul>Job Type: Full-time

HEAD PASTRY CHEF

Kessler Collection

<div>Overview:

An inspiring career awaits you! 
 
The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! 
Grand Performers in qualifying roles may enjoy a range of benefits, including:<ul><li>
Marriott Employee Discounts Worldwide</li><li>
Medical, Dental, Vision Insurance</li><li>
Company-Sponsored Life Insurance</li><li>
Short &amp; Long-Term Disability Insurance</li><li>
Tuition Reimbursement Program</li><li>
401(K) with Discretionary Company Matching Contributions</li><li>
Employee Assistance Program</li></ul>
Responsibilities:
JOB SUMMARY
The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
CORE RESPONSIBILITIES
Primary areas of responsibility include, but are not limited to the following:<ul><li>
Maintain the integrity of the guests&rsquo; privacy, including confidentiality of personal information and key control.</li><li>
Maintain the integrity of Company proprietary information and protect Company assets.</li><li>
Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.</li><li>
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.</li><li>
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.</li><li>
Develop &amp; Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests.</li><li>
Costing all food items and assisting the Executive Chef with monthly reports.</li><li>
Creates kitchen labor schedules that meet the Peak Performance criteria.</li><li>
Assists with the creation of seasonal, monthly, weekly &amp; daily specials and menus</li><li>
Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.</li><li>
Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.</li><li>
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.</li><li>
Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks.</li><li>
Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.</li><li>
Develop, implement and maintain sanitation practices and protocol.</li><li>
Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots.</li><li>
Create and monitor kitchen inventory to include order inspections and item selection.</li><li>
Order and maintain outlet kitchen supplies at par levels to ensure quality production</li><li>
To be able to read, understand and produce in a timely manner.</li><li>
Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.</li><li>
Maintain neat, clean and professional appearance according to standards</li><li>
Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions</li><li>
To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.</li><li>
To attend all training and meetings as directed.</li><li>
To perform other tasks, including cross-training as directed.</li><li>
All other duties as assigned, planned or un-planned</li></ul>
Qualifications:
KNOWLEDGE, SKILLS, AND ABILITIES
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.<ul><li>
Strategic business leader - Works strategically to devise plans in alignment with organizational goals.</li><li>
Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.</li><li>
Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.</li><li>
Leads with courage - Provides a culture of accountability.</li><li>
Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals</li><li>
Advanced level of written, verbal, and interpersonal communication skills.</li><li>
Ability to implement and uphold service standards</li><li>
Effectively motivate associates and maintain a cohesive team</li><li>
Ability to prioritize and organize work assignments</li><li>
Ability to work well in stressful, high-pressure situations</li><li>
Ability to work with and understand financial information, data and basic arithmetic functions</li><li>
Ability to maintain and build relationships with existing and potential clients as well as industry contacts</li><li>
Ability to prepare wide range of pastry offerings</li></ul>
MINIMUM QUALIFICATIONS<ul><li>
Culinary Pastry &amp; Baking degree or related training equivalent in the Hospitality/Restaurant Industry - required</li><li>
3+ years of relevant work experience in similar scope and title &ndash; required</li><li>
Experience within luxury brand/markets &ndash; preferred</li><li>
Food Safety Manager Certification &ndash; required or attained within 30 days</li></ul>
SUPERVISORY RESPONSIBILITIES
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.<ul><li>
Pastry Sous Chef</li><li>
Pastry Supervisor</li><li>
Pastry Cook</li></ul>
WORK ENVIRONMENT
The work environment/conditions described herein are representative of those that an incumbent may experience.<ul><li>
Must be comfortable working in a shared space, with constant noise, without the use of a private office.</li><li>
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism &amp; collaboration.</li><li>
Must be able to work safely in a kitchen environment with high temperatures and humidity</li><li>
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.</li></ul>
PHYSICAL DEMANDS
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions &amp; physical demands of this role.<ul><li>
While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 50lbs on a daily basis.</li><li>
While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.</li></ul><div><h6 class="jobSectionHeader">
The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics</h6></div></div>

Pastry Sous Chef

Hilton

What are we looking for Pastry Chefs serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow : <ul> <li>A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production</li> <li>Approaches pastry in a creative way</li> <li>Strong supervisory skills</li> <li>A current valid and relevant trade qualification (proof may be required)</li> <li>Positive attitude</li> <li>Good communication skills</li> <li>Committed to delivering a high level of customer service</li> <li>Excellent grooming standards</li> <li>Excellent planning and organising skills</li> <li>Dedicated to the delivery of exceptional service and continuous improvement</li> </ul> Additional Advantages <ul> <li>Relevant qualifications for role</li> <li>Ability to work a variety of shifts including weekends days afternoons and evenings</li> <li>Proficiency with computers and computer programs including Microsoft Word Excel and Outlook</li> </ul> What will it be like to work for Hilton Hilton is the leading global hospitality company spanning the lodging sector from luxurious fullservice hotels and resorts to extendedstay suites and midpriced hotels. For nearly a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! A Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings. What will I be doing As a Pastry Chef you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically you will be responsible for performing the following tasks to the highest standards : <ul> <li>Assist running the pastry section of the kitchen</li> <li>Ensure excellent quality throughout the dessert offerings</li> <li>Bring creativity to the pastry offerings</li> <li>Supervise and coordinate all pastry and dessert preparation and presentation</li> <li>Plan production to facilitate daily requirements</li> <li>Develop appropriate seasonal menu offerings</li> <li>Manage food cost controls to contribute to Food and Beverage revenue</li> <li>Ensure compliance with food hygiene and Health and Safety regulations</li> </ul> EOE / AA / Disabled / Veterans Key Skills Culinary Experience, Food Handling, Restaurant Experience, Food Preparation Experience, Kitchen Experience, Hotel Experience, Taleo, Cake Decorating, Cooking, Baking, Sanitation, Knife Skills Employment Type : Full-Time Experience : years Vacancy : 1<img src="https://www.jobg8.com/Tracking.aspx?i4GQ2UhpbQOexFOuJQrl7ejV2U54afV7w" width="0" height="0" />

Pastry Chef

Confidential Company

<ul><li>Lead and mentor a pastry team, fostering a collaborative environment where innovation and skill development thrive.</li><li>Develop and refine pastry recipes, adapting to seasonal ingredients and customer preferences with flair.</li><li>Maintain impeccable hygiene and sanitation standards, guaranteeing food safety and a pristine workspace.</li><li>Oversee all aspects of pastry production, from mise en place to final presentation, ensuring consistent quality and visual appeal.</li><li>Stay abreast of industry trends, experimenting with new techniques and ingredients to keep the pastry program cutting-edge.</li><li>Train and evaluate pastry staff, providing constructive feedback and fostering a culture of continuous improvement.</li><li>Ensure timely and efficient dessert preparation, meeting service demands without compromising on quality or artistry.</li></ul>

Pastry Chef -Immediately

Propel Consult

The Pastry Chef is responsible for leading the pastry and bakery section, ensuring the preparation and presentation of all desserts, pastries, and baked goods meet the luxury standards of Royal Saray Resort. The role requires creativity, precision, and strong leadership to maintain consistency, drive innovation, and deliver an exceptional guest experience.Key Responsibilities:<ul><li>Supervise all pastry and bakery operations, ensuring high-quality production and presentation in all outlets and events.</li><li>Create and develop innovative dessert menus and seasonal specialties in collaboration with the Executive Chef.</li><li>Ensure all pastry and bakery items are prepared according to standard recipes and portion controls.</li><li>Train, mentor, and guide the pastry team to uphold the resort&rsquo;s standards and maintain a positive, efficient work environment.</li><li>Monitor inventory, control food costs, and minimize wastage through proper planning and portion management.</li><li>Oversee daily mise-en-place and ensure readiness for service at all times.</li><li>Maintain strict hygiene, cleanliness, and food safety standards as per HACCP and resort policies.</li><li>Support the culinary team in ensuring smooth kitchen operations and timely service delivery.</li><li>Maintain clear communication with other kitchen sections and service teams to ensure a seamless guest experience.</li></ul>Requirements:<ul><li>Diploma or Degree in Pastry Arts, Culinary Arts, or equivalent qualification.</li><li>Minimum 3&ndash;5 years of experience in a similar role within a 5-star luxury hotel or resort environment.</li><li>Excellent knowledge of pastry, bakery, chocolate, and sugar work.</li><li>Strong leadership, communication, and organizational skills.</li><li>High level of creativity and attention to detail in presentation and taste.</li><li>Proven ability to work under pressure while maintaining high standards.</li><li>Good understanding of food cost control and kitchen administration.</li></ul>Job Types: Full-time, PermanentPay: Up to BD800.000 per month

Renaissance Corporate Services

Shangri-La Jeddah
 
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provides the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.
 
203 stylish rooms and suites plus 17 luxury serviced apartments
 4 restaurants and lounges, including the legendary Shang Palace
 Convenient for Jeddah’s popular landmarks and Red Sea Mall
 116 privately owned Burj Assila Residences
 
Job Summary: 
The Assistant Executive Pastry Chef will be responsible for oversee the overall operations of the pastry kitchen, ensuring the creation and delivery of exquisite pastries, desserts, and baked goods to exceed the expectations of our guests, ensures hygiene and cleanliness all around the Kitchen to maintain the standard of food safety.
 
As Assistant Executive Pastry Chef, we rely on you to,
 
Oversee the consistency of various preparations within the kitchen to ensure quality product and adherence to standard recipes.
 Managing and supervising the pastry kitchen team, ensuring efficient and effective operations.
 Ensures that the assigned work area has proper level of par stocks and supplies according to daily production sheets, daily menus, and banquets events.
 Always keep all refrigeration, equipment, storage and working areas in clean, working areas in clean, working condition in order to comply with health department regulations.
 Prepares daily requisitions for supplies and food items for production.
 Prepare all dishes following recipes and yield guides
 Maintain cleanliness and organization of the pastry kitchen, ensuring compliance with food safety and hygiene standards.
 Provide guidance, training, and mentorship to pastry kitchen staff, fostering a positive and efficient work environment.
 
What we are Looking For: 
Solid experience as Assistant Executive Pastry Chef in hotels.
 A leader with the ability, to coach, train and develop others
 Fluent in English
 Strong leadership, self-motivated excellent communication skills
 
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.

Assistant Executive Pastry Chef (173555)

Mandarin Oriental Hotel Group

<div>The Hotel

Mandarin Oriental Bosphorus, Istanbul has become Mandarin Oriental Hotel Group's second hotel in Turkey. The hotel is located on the European side of Istanbul, in the luxurious residential district of Kuru&ccedil;e&#351;me, right next to the unique Bosphorus.

Redefining luxury with its sophisticated design and architecture inspired by Istanbul's uniquely beautiful mansions and palaces, our hotel is located on the shores of the Bosphorus with two outdoor pools in the city center with lush and generous gardens, 100 spacious rooms and suites with large living spaces, rich Sunday brunches with Turkish and international cuisine, Novikov Restaurant, the international representative of modern Asian and Italian cuisines; Olea &amp; Bar, offering the most exclusive flavors of Italian cuisine; Hakkasan, world-renowned for its innovative interpretation of China's traditional Cantonese cuisine; and Bosphorus Lounge, home to delicious snacks and tea-time rituals. The Spa at Mandarin Oriental Bosphorus, Istanbul is the city's most comprehensive health, beauty, and wellness center with 3,500 square meters of The Spa at Mandarin Oriental Bosphorus, Istanbul. 


Duties and Responsibilities
<ul><li>To always check on the quality of the ingredients and of the end products to achieve maximum guest satisfaction on this level, make sure that all products meet the preset standards, the preordained portion size and that all colleagues follow the proper procedure and recipes.</li></ul>
<ul><li>To create and develop creative and innovative pastries and desserts for all assigned food and beverage outlets.</li></ul>
<ul><li>To give active assistance and advice on more effective ways of running the pastry department.</li></ul>
<ul><li>To research and create under the supervision of the Executive Chef any new products, new pastry cakes and dishes, new trends happening in this area in order to keep abreast of any changes in the market.</li></ul>
<ul><li>To assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.</li></ul>
<ul><li>To plan in conjunction with the Executive Chef on activities, promotions, menu implementations according to the annual marketing plans.</li></ul>
<ul><li>To constantly upgrade any decoration or show pieces provided on buffets, cake counters or others to achieve the most efficient merchandising possible.</li></ul>
<ul><li>To always be on the lookout to improve general production.</li></ul>
<ul><li>To ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.</li></ul>
<ul><li>To be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.</li></ul>
<ul><li>To constantly strive to reduce energy consumption through awareness campaigns within all kitchens.</li></ul>
<ul><li>To find ways to improve the efficiency of the operations, which will benefit our guests.</li></ul>
<ul><li>To co-ordinate and supervise all menu implementations in a timely manner.</li></ul>
<ul><li>To assist in the preparation and control of daily and weekly market lists.</li></ul>
<ul><li>To create and develop new dishes and recipes by keeping up with the latest market trends.</li></ul>
<ul><li>To constantly strive to improve kitchen operating procedures.</li></ul>
<ul><li>To propose and initiate, when approved, new services and products for our guests.</li></ul>
<ul><li>To hold all recipes in master files for future reference.</li></ul>
<ul><li>To participate in local community pastry demonstrations, exhibitions, and competitions.</li></ul>
<ul><li>Attend all training sessions arranged by MO.</li></ul>
<ul><li>Carry out other duties as and when requested by management.</li></ul>
<ul><li>To support the company&rsquo;s philosophy and company culture using Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.</li></ul>
<ul><li>To support the company&rsquo;s philosophy and company culture using Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.</li></ul>
<ul><li>To understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving.</li></ul>
<ul><li>To handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.</li></ul>
<ul><li>To relate guest comments, positive or negative, to the Executive Chef and take proper action.</li></ul>
<ul><li>To carry out any other duties that may be reasonably requested by the Executive Chef.</li></ul></div>

Chef De Cuisine - Pastry & Bakery

Search 4250+ Pastry supervisor jobs near you this October. New roles added regularly across leading industries. Apply today.

4250 pastry supervisor jobs NEAR_ME

HEAD PASTRY CHEF

Pastry Sous Chef

Pastry Chef

Pastry Chef -Immediately

Pastry Chef

Assistant Executive Pastry Chef (173555)

Chef De Cuisine - Pastry & Bakery