Responsibilities
- Leads and supervises the pastry and bakery team in all aspects of production, ensuring adherence to the highest professional standards and established standard operating procedures set by the Executive Chef and Executive Sous Chef
- Responsible for the creative and innovative management of assigned outlets, following guidelines from the Executive Chef
- Provides training to team members in the execution of their daily duties.
- Actively supports the Executive Chef in developing new menu items
- Responds promptly to issues or concerns within the pastry and bakery operations
- Ensures the reputation and quality image of assigned outlets are maintained and continuously improved
- Demonstrates creativity in both production and presentation, while aligning with brand standards
- Maintains an outstanding professional reputation with both guests and team members
Qualifications & Skills:
- High school diploma required. Preferred: Trade school certification or completion of a recognised apprenticeship program
- Additional coursework in supervisory development or management training from previous employers is an advantage
- Minimum of 10 years of relevant professional experience, including overseas exposure and training in chain hotels or upscale restaurants
- At least 5 years of experience in a similar role within a hotel, club, or comparable environment is preferred
- Must be a certified pastry chef with solid knowledge of pastry and bakery sections, including their interdependence in daily operations
- Must have strong written literacy to interpret function sheets and communicate effectively through both written and verbal instructions
- Fluent English is required; additional language skills are a plus
Main Duties
- Develops and plans pastry and bakery offerings for all outlets, banquets, retail shops, and special events, in line with the hotel's culinary concept
- Manages bakery, pastry, and gourmet items for the retail outlet and ensures proper merchandising and presentation in the shop
- Fully responsible for quality and quantity control of all pastry and bakery production items
