Executive Pastry Chef (225-701)

As the Executive Pastry Chef, you will take the lead role in creating and executing all dessert-based offerings in our bakery and dining establishments. You will manage the pastry team and collaborate closely with other chefs to deliver exceptional and innovative dessert options that align with our brand and meet the high standards of our clientele. The ideal candidate will possess a flair for creativity and an eye for detail, showcasing artistic talent through desserts that are both visually appealing and delicious. A successful Executive Pastry Chef is expected to drive the dessert program forward, continuously developing new recipes and techniques while maintaining the quality and consistency of our current selection. You will also be responsible for managing inventory, maintaining health and safety standards, and ensuring an exceptional pastry experience for our guests.

Responsibilities

• Lead and manage the pastry department to achieve culinary excellence.
• Develop innovative dessert recipes that appeal to a diverse customer base.
• Ensure all desserts are prepared to the highest quality standards consistently.
• Train, mentor, and assess the performance of the pastry team members.
• Coordinate with the executive chef to align pastry offerings with menu themes.
• Oversee and manage inventory levels to optimize ingredient usage and costs.
• Comply with food safety regulations and maintain a clean working environment.
• Design and execute stunning display pieces for events and catering services.
• Monitor dessert presentations to ensure they are visually appealing and inviting.
• Document and evaluate dessert creations to enhance and refine recipes continually.
• Keep abreast of industry trends and incorporate them into the dessert program.
• Build relationships with local suppliers to source high-quality ingredients.

Requirements

• High school diploma or equivalent; culinary degree preferred.
• Proven experience as a Pastry Chef in a high-end culinary setting.
• Strong knowledge of different pastry, dessert, and cake techniques.
• Excellent leadership and communication skills to manage a pastry team.
• Creative thinking and artistic skills for aesthetic dessert presentation.
• Ability to work in high-pressure environments while maintaining quality.
• Solid understanding of food safety and sanitation standards in the kitchen.