MoJob Daily

Position Summary The ideal candidate will bring extensive pastry & bakeries expertise, strong leadership skills, and a passion for innovative pastry artistry to develop exceptional dessert menus, manage kitchen operations, ensure top-tier food quality and safety, and lead a high performing pastry team. This role reports directly to AVP Pastry & Bakery.Primary Responsibility Menu development & pastry & bakery innovation Design, create, and update dessert, pastry, bread, afternoon tea, cakes, premium hotel amenities, chocolate, ice-cream menu that align with the brand standard, guest preferences, and market trends. Collaborate with the culinary and FB team to integrate pastry programs with overall dining experiences, including special events, holidays, and limited- time promotions. Conduct regular recipe testing, refinement, and standardization to ensure consistent quality and presentation. Team leadership & management Recruit, train, mentor, supervise, and schedule a team of pastry chefs and baker chefs; conduct performance evaluations and foster a positive, collaborative work culture. Set clear work standards, provide hands-on training to enhance team technical skills and productivity. Kitchen operations & quality control Oversee all daily pastry production, plating, and preparation to maintain strict quality and presentation standards. Enforce all food safety, sanitation, and hygiene regulations HACCP, local health in the kitchen; ensure compliance with cleanliness and inventory storage protocols. Cost control & inventory management Monitor inventory of raw materials, ingredients, and pastry supplies; place accurate purchase orders. Adjust production and purchasing strategies and meet budget targets. Brand & guest experience Maintain high guest satisfaction by addressing feedback, resolving dessert- related concerns, and customizing pastry offerings for dietary restrictions (vegan, gluten-free, allergy -friendly). Stay updated on global pastry trends, new techniques, and ingredients to continuously innovate the pastry program. Requirements . Work experience; Minimum 15 years of pastry experience & Minimum 5 + years of experience as a executive pastry chef in high-end 5 stars global hotels. . Previous experience in Michelin-star restaurants, strong knowledge of plated desserts. . Participation in international pastry competition. . Strong expertise in sugar showpieces, pulling, blowing, casting, pastillage. . Advanced chocolate showpiece, chocolate artistic work, including chocolate bonbon, decoration, praline, tempering. . Wedding cake & 3D cake design and production. . Strong knowledge of modern and classic French pastries. . Strong knowledge of puff pastry skills, including Mille- Feuille, Galette des Rois, Croissant and Danish. . Solid bakery experience, including breakfast pastries, Viennoiserie, Panettone, Pandoro, Toast, sweet bun, Sourdough, Baguette, Brioche, burger bun, hot dog dough. . Extensive experience handling large-scale banquet operation and outside catering. .Creative and innovate afternoon tea menu development. . Experience managing cake shop operations, strong knowledge in entremets and petit gateau. . Strong leadership and management abilities. . Excellent communication and interpersonal skills. . Big scale production experience.