Executive Pastry Chef

Job Description

• Lead and oversee the production and quality control of all pastries, cakes, breads, desserts, ice creams, confectionery, and bakery products served throughout the hotel.
• Ensure the highest standards of quality, consistency, creativity, presentation, hygiene, and food safety are maintained and continuously improved across all pastry operations.
• Ensure the professional and efficient operation of all assigned pastry and bakery areas, consistently meeting or exceeding agreed operational and quality standards.
• Manage the daily requisitioning of food products and ingredients required for pastry and bakery operations.
• Ensure full compliance with Accor standards, local food safety requirements, sanitation regulations, HACCP principles, and all applicable health and safety legislation.
• Provide strong leadership, training, coaching, and supervision to all Heartists® within the Pastry and Bakery team.
• Oversee the quality, consistency, and timely preparation and distribution of pastry and bakery products to restaurants, banquets, events, and other hotel outlets.
• Work closely with the Executive Chef to plan production requirements and ensure adequate supplies for restaurants, banquets, special events, and other operational requirements.
• Participate actively in menu development and create innovative pastries, desserts, bakery products, and recipes in line with guest expectations, market trends, and the hotel's culinary positioning.
• Create a culture of continuous learning, development, creativity, and excellence among all Heartists® within the department.
• Motivate, inspire, and lead the team by example while promoting Accor's values and Heartist® culture.
• Stay informed about emerging food trends, market developments, and guest preferences, and communicate relevant insights to the Culinary and Food & Beverage teams.
• Ensure all Heartists® are regularly informed and trained on local requirements, food sanitation laws, HACCP procedures, safety regulations, and hotel policies.
• Foster a positive, collaborative, and motivating working environment across all Culinary and Food & Beverage areas.
• Provide active support and guidance to improve operational efficiency, productivity, teamwork, and kitchen performance.
• Plan and implement, in collaboration with the Executive Chef and Outlet Managers, pastry-related activities, promotions, seasonal offerings, and menu implementations in accordance with the annual marketing plan.
• Ensure all agreed action points from daily briefings, departmental meetings, and operational meetings are effectively communicated, followed up, and completed.
• Build and maintain strong and positive working relationships with all hotel departments, ensuring effective cooperation and communication at all times.
• Ensure compliance with all applicable legislation affecting hotel operations, including food safety, health, fire safety, occupational safety, and licensing requirements.
• Monitor and communicate guest feedback, both positive and negative, to the Executive Chef and relevant teams, ensuring appropriate follow-up and continuous improvement.
• Assist the Executive Chef in the preparation of annual marketing plans, departmental budgets, and operational forecasts.
• Ensure that all disciplinary and grievance procedures are managed fairly and consistently in accordance with Accor policies and hotel procedures.
• Take responsibility and accountability for food costs, kitchen supplies, equipment, utensils, and energy consumption within the Pastry Department.
• Work closely with the Executive Chef to continuously identify opportunities to improve food cost performance through effective planning, strategic purchasing, portion control, inventory management, and waste reduction without compromising established quality standards.
• Promote sustainable and responsible kitchen practices, including reducing food waste and minimizing unnecessary energy consumption.
• Conduct regular inspections of pastry production areas and relevant outlets, ensuring timely follow-up and corrective action where required.
• Prepare monthly work schedules for the Pastry team in accordance with operational requirements and approved budgets.
• Continuously develop new dishes, recipes, and pastry concepts while keeping up to date with international culinary trends and guest preferences.
• Plan, coordinate, and supervise the timely implementation of pastry and dessert menus in collaboration with the Executive Chef.
• Assist in the preparation, monitoring, and control of daily and weekly market lists and food requisitions.
• Take full responsibility for the effective management and control of the budget within the assigned Pastry Department.
• Promote a strong culture of teamwork, inclusion, creativity, sustainability, and continuous improvement in line with Accor's values.
• Carry out any other reasonable duties and responsibilities as assigned by the Executive Chef, Hotel Management, or the General Manager.

Qualifications

• Degree or professional qualification in Pastry, Bakery, or Culinary Arts.
• Additional training or qualifications in Management or Leadership would be an advantage.
• Minimum 8 to 10 years of experience in high-end pastry operations.
• At least 5 years of experience as an Executive Pastry Chef or Head Pastry Chef in a luxury hotel or internationally recognized gastronomic establishment.
• Strong knowledge and mastery of international pastry techniques.
• Expertise in chocolate work, confectionery, ice cream production, and bakery.
• Strong culinary creativity and a passion for innovation.
• Thorough knowledge and understanding of HACCP standards and food safety regulations.
• Good knowledge of inventory management and food cost control systems/software.
• Inspiring and effective leadership skills.
• Excellent organizational and planning abilities.
• Strong attention to detail and aesthetics.
• Creativity and a passion for excellence.
• Strong team spirit and ability to collaborate effectively.
• High level of discipline, professionalism, and commitment to quality.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong guest and customer service orientation.
• Excellent communication and interpersonal skills.

Additional Information

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities