Duties

Culinary & Production:

Oversee daily pastry production for:

• Breakfast service


• Restaurant à la carte and buffet service


• Conference & banqueting functions


• Special events and themed dinners


• VIP amenities and special requests

Develop innovative dessert menus aligned with current trends and hotel standards.

Ensure consistent quality, presentation, and taste across all pastry items.

Implement seasonal menu changes and creative concepts.

Maintain strict portion and waste control to support food cost targets.

Leadership & Team Management:

Supervise and train pastry chefs and commis chefs.

Assist the Executive Chef in performance management and development of team members.

Foster a positive, disciplined and motivated kitchen environment.