The Role

• ​As the Head Pastry Chef, you will be the creative mastermind behind all sweet offerings across the property.
• You will blend classical techniques with modern avant-garde trends, managing everything from high-volume premium banqueting to intricate, avant-garde plated  desserts.

​Key Responsibilities

• ​Creative Direction: Design, develop, and execute seasonal, innovative pastry menus for all dining outlets, VIP amenities, and grand banquets.
• ​Operational Excellence: Oversee daily operations of the pastry and bakery kitchen, ensuring the highest standards of taste, presentation, and consistency.
• ​Leadership & Mentorship: Lead, inspire, and train a high-performing team of pastry chefs, fostering a culture of passion, precision, and continuous learning.
• ​Quality Control & Sourcing: Source the finest global and local ingredients, maintaining strict standards for food safety HACCP, quality, and presentation.
• ​Financial Management: Manage food costs, inventory, and labor budgets effectively without ever compromising on the guest experience.

​What We Are Looking For

• ​The Pedigree: A Degree in Culinary Arts/Pastry Arts from a recognized institution, or equivalent world-class apprenticeship experience.
• ​The Experience: A minimum of 7–10 years of experience as a Head Pastry Chef or Executive Pastry Sous Chef .
• ​The Artistry: Exceptional skills in sugar work, chocolate artistry, artisanal bread making, and contemporary plated desserts.
• ​The Leadership: A calm, structured leadership style with a proven track record of managing and developing diverse culinary teams.
• ​The Mindset: A passionate trendsetter who thrives under pressure and is obsessed with detail, texture, and flavor balance.