Head Pastry Chef

SUMMARY:
The Head Pastry Chef at Morea House Hotel is responsible for overseeing the entire pastry operation within the hotel’s kitchen. This role involves creating and preparing high-quality pastries, desserts, and baked goods for various dining outlets, including the hotel’s restaurants, café, and banquets. The Head Pastry Chef will lead a team of pastry chefs, ensuring innovation, creativity, and the highest standards of pastry production.

POSITION INFO:

Key Responsibilities:

• Lead the pastry kitchen, overseeing the production of all desserts, pastries, breads, and other baked goods, ensuring the highest standards of quality, consistency, and presentation.
• Develop and execute creative pastry menus and seasonal offerings that align with the hotel’s culinary vision, guest preferences, and market trends.
• Supervise, train, and mentor pastry staff, ensuring they follow correct procedures, recipes, and hygiene standards.
• Manage inventory and ordering of pastry-related ingredients, ensuring stock levels are maintained and wastage is minimized.
• Collaborate with the Executive Chef to design and implement new dessert and pastry concepts for special events, banquets, and à la carte menus.
• Oversee the preparation and decoration of pastries for all dining outlets and events, ensuring presentation meets the hotel’s standards of excellence.
• Maintain a clean and organized pastry kitchen, adhering to food safety, sanitation, and health regulations.
• Manage and optimize pastry kitchen operations, including time management, workflow, and equipment maintenance.
• Work closely with the food and beverage team to ensure seamless integration of desserts and pastries into the overall dining experience.
• Assist in managing costs, including controlling food waste, labor costs, and ingredient budgets for the pastry department.
• Continuously experiment and innovate with new techniques, ingredients, and concepts to maintain the hotel’s reputation for high-quality pastry offerings.

Qualifications & Experience:

• Minimum of 5–7 years of experience in pastry kitchens, with at least 3 years in a leadership or head pastry chef role.
• Formal culinary training or equivalent qualifications in pastry arts.
• Strong knowledge of pastry techniques, dessert creation, and baking practices.
• Creativity and passion for pastry design, with an eye for detail and a dedication to high-quality presentation.
• Excellent leadership and communication skills, with the ability to inspire and lead a team.
• Strong organizational skills, able to manage time, resources, and multiple tasks effectively.
• Thorough knowledge of food safety, hygiene, and health regulations.
• Ability to work under pressure in a fast-paced, high-volume environment while maintaining composure and quality.
• Flexibility to work early mornings, late nights, weekends, and holidays as required.