Pastry Chef | Hotel & Restaurant Culinary Position

Role Overview: Create exceptional pastry and dessert offerings for a hotel culinary team, delivering memorable guest experiences through quality baked goods and confections.

• Design and execute daily pastry production including breads, desserts, cakes, and plated presentations
• Maintain consistent quality standards and food safety compliance across all pastry operations
• Manage inventory, cost control, and seasonal menu development
• Train and supervise pastry team members
• Collaborate with executive chef on banquet, buffet, and à la carte dessert menus

Requirements: Proven experience as Pastry Chef in 4-5 star hotel or fine dining; expertise in classical and modern pastry techniques; strong leadership and organizational skills; culinary degree or equivalent certification preferred.