Executive Pastry Chef

Job Description

The Executive Pastry Chef oversees pastry operations, ensuring high-quality and cost-effective production. This role manages the kitchen team, develops and updates menus, controls costs, and monitors performance to improve efficiency. It also involves maintaining culinary standards, coordinating with stakeholders, and ensuring smooth, consistent delivery of pastries and desserts across all services.

Key Responsibilities

• Supervise all aspects of food preparation and service in the assigned culinary section, ensuring quality, safety, and compliance with client requirements for flights, lounges, VIP services, and events.
• Train, motivate, and rotate staff to optimize team performance and develop full culinary capabilities.
• Plan and manage production workflows to meet operational schedules, flight departures, and event timelines efficiently.
• Monitor adherence to culinary standards and procedures, identify deviations, and implement corrective actions.
• Design, review, and approve menus across specialties, ensuring creativity, feasibility, and cost control.
• Apply menu engineering to enhance revenue through client presentations and value-driven solutions.
• Control costs by managing food yields, labor, material usage, and minimizing waste, aligning with budget targets.
• Analyze operational and financial reports, identify gaps, perform root-cause analysis, and implement corrective measures.
• Maintain strong relationships with internal teams, clients, suppliers, and support functions to ensure smooth operations and consistent service quality.

Skill & Experience

• Bachelor’s degree in Hotel Management or a related culinary field; Master’s degree and Food Safety certification preferred.
• Minimum 8 years of culinary experience, ideally in high-volume or large-scale production environments.
• Proven ability to take on increasing responsibilities and grow within the role.
• Strong leadership with effective delegation and team management skills.
• Creative problem-solving and quick decision-making capabilities.
• Excellent organizational, communication, and training skills.
• Strategic thinker able to contribute to long-term culinary planning.
• Mentoring and coaching skills to develop culinary talent.
• High attention to detail and dedication to maintaining quality standards.
• Proactive, self-motivated, and focused on achieving operational excellence.