Executive Pastry Chef

Responsibilities

• Lead and manage the hotel's pastry and bakery operations, ensuring exceptional quality and presentation standards
• Oversee production of pastries, desserts, breads, chocolates, and specialty bakery items
• Develop and innovate pastry menus incorporating seasonal ingredients and culinary trends
• Manage team recruitment, training, and development for the pastry brigade
• Maintain cost efficiency and budget management through monitoring ingredient costs and minimizing waste
• Manage supplier relationships, procurement, and inventory control
• Collaborate with executive chefs and event teams for banquets and special occasions
• Ensure compliance with food safety, HACCP principles, and hygiene standards

Requirements

• Diploma or Bachelor's degree in Culinary Arts, Bakery & Pastry Arts, or Hotel Management
• 8–12 years of professional pastry experience in luxury hotels or fine-dining
• Previous experience as Executive Pastry Chef or Senior Pastry Chef in a 5-star hotel preferred
• Strong knowledge of international pastry techniques, chocolate work, and confectionery
• Proven experience managing large pastry teams and high-volume operations
• Demonstrated expertise in food safety management and HACCP principles
• Strong financial acumen regarding budget management and cost control

About the Company

Accor is a worldwide leader in hospitality. We welcome you as you are and support you to grow and learn every day, making sure that work brings purpose to your life.