Luxury Dining Pastry Expert

Profile Summary:

The incumbent will lead pastry and bakery operations within our luxury dining vertical, overseeing the creation and execution of high-end dessert offerings. With a focus on innovation, precision, and guest delight, the role ensures exceptional quality, team development, and consistency aligned with luxury hospitality standards.

Key Responsibility Areas:

• Excellence in Pastry Production:

Direct day-to-day operations of the pastry kitchen, ensuring refined execution, consistency, and adherence to the highest quality and hygiene standards.

• Signature Menu Creation:

Design and curate sophisticated, trend-forward dessert menus that elevate the luxury dining experience—balancing artistry, flavor, and seasonal relevance.

• Luxury Guest Experience:

Personalize dessert offerings for guests, events, and seasonal promotions. Actively seek feedback to refine and exceed guest expectations.

• Team Development & Leadership:

Build and mentor a high-performing pastry team through rigorous training, performance reviews, and continuous upskilling to uphold culinary excellence.

• Collaborative Culinary Integration:

Partner with Executive Chef, F&B Service teams to ensure seamless coordination and presentation of desserts that align with the overall dining narrative.

• Brand Representation:

Act as a culinary ambassador by upholding brand aesthetics and standards through elegant plating, storytelling, and attention to detail in every creation.

• Hygiene, Safety & Compliance:

Enforce strict adherence to food safety regulations, hygiene protocols, and statutory requirements in compliance with local and international standards.

• Inventory & Cost Control:

Manage procurement, storage, and usage of premium ingredients while optimizing costs and minimizing wastage without compromising quality.

• Team Culture & Morale:

Foster a culture of creativity, discipline, and excellence within the pastry brigade, contributing to a positive and inclusive work environment.

Qualifications & Experience:

• Degree/Diploma in Patisserie or Culinary Arts from a reputed institute.

• 8–10 years of progressive experience in high-end pastry kitchens, preferably in luxury dining, fine-dining restaurants, or 5-star hotel environments.

• Demonstrated expertise in artisanal dessert creation, modern pastry techniques, and leading pastry operations at scale.

• Strong leadership, team management, and communication skills with the ability to inspire and develop talent.

• In-depth knowledge of HACCP, hygiene standards, and food safety regulations