Executive Pastry Chef

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.