Job Description
Roles & Responsibilities
Head Pastry Chef
A true artisan of taste and creator of emotions, the Pastry Chef embodies the hotel's culinary excellence through refined, innovative, and visually stunning creations. He imagines and executes the entire sweet offering—from plated desserts and boutique pastries to room service, banquets, and afternoon tea—ensuring that every guest experience is enhanced. Guaranteeing the quality and consistency of the pastry signature, he oversees daily production, trains and inspires his team, and ensures high standards of hygiene, technique, and creativity. Working closely with the Executive Chef and the F&B teams, he contributes to the development of new menus, the presentation of products, and the organization of gastronomic events. Passionate, visionary, and attuned to trends, he represents the hotel's image and actively contributes to its culinary prestige.
Desired Candidate Profile
- hold a professional studies diploma in pastry or the equivalent;
- Minimum 5 years' experience in pastry making required, with experience in a gourmet restaurant;
- Pastry experience in a hotel (an asset).