Executive Pastry Chef

Overview

We are seeking an

Executive Pastry Chef

to lead our pastry and bakery operations across all outlets, banquets, events, and in-room dining. This role calls for a visionary leader who brings creativity, discipline, and technical mastery to deliver desserts and baked goods that reflect Faena’s uncompromising standards of excellence. Key Responsibilities

Design and execute seasonal, sustainable, and forward-thinking dessert menus that align with Faena’s culinary identity. Ensure exceptional standards of preparation, presentation, and flavor across all pastry and bakery items. Lead daily pastry operations with precision and passion, maintaining recipe adherence, portioning, and product consistency. Drive innovation through menu development, guest feedback, and evolving global trends in patisserie and bakery. Oversee pastry production for restaurants, bars, lounges, banquets, and in-room dining, ensuring seamless integration across all outlets. Monitor food cost performance, control waste, and optimize resource utilization to maintain profitability. Manage ordering, inventory, and stock rotation, ensuring accurate supply levels and specification compliance. Ensure equipment is maintained in safe working condition, reporting and addressing issues promptly. Lead, mentor, and motivate the pastry team, fostering a positive and performance-driven kitchen culture. Oversee scheduling, task assignments, and day-to-day team supervision, while supporting recruitment, onboarding, and succession planning. Deliver coaching, feedback, and performance evaluations to encourage growth and accountability. Uphold strict food safety, sanitation, and hygiene practices in compliance with HACCP and local health codes. Conduct regular inspections to ensure readiness for internal quality checks and external audits. Partner with F&B and service teams to align pastry offerings with guest expectations and event needs. Qualifications

Minimum 8 years’ progressive pastry experience, including at least 3 years as Executive Pastry Chef in a 5-star luxury hotel or internationally acclaimed pastry environment. Professionally trained in European style pastry with a strong international background and expertise in both classic, contemporary and modern techniques. Proven ability to design innovative menus while maintaining consistency and profitability. Strong leadership skills with a passion for mentoring and developing culinary talent. Exceptional organizational, communication, and time management abilities. A visionary approach to pastry, blending tradition with creativity and precision. Seniority level

Director Employment type

Full-time Job function

Management and Manufacturing Industries

Hospitality

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