Job Title

Profile Summary: The incumbent will lead pastry and bakery operations within our luxury dining vertical, overseeing the creation and execution of high-end dessert offerings. With a focus on innovation, precision, and guest delight, the role ensures exceptional quality, team development, and consistency aligned with luxury hospitality standards.Key Responsibility Areas:Excellence in Pastry Production:Direct day-to-day operations of the pastry kitchen, ensuring refined execution, consistency, and adherence to the highest quality and hygiene standards. Signature Menu Creation:Design and curate sophisticated, trend-forward dessert menus that elevate the luxury dining experience—balancing artistry, flavor, and seasonal relevance. Luxury Guest Experience:Personalize dessert offerings for guests, events, and seasonal promotions. Actively seek feedback to refine and exceed guest expectations. Team Development & Leadership:Build and mentor a high-performing pastry team through rigorous training, performance reviews, and continuous upskilling to uphold culinary excellence. Collaborative Culinary Integration:Partner with Executive Chef, F&B Service teams to ensure seamless coordination and presentation of desserts that align with the overall dining narrative. Brand Representation:Act as a culinary ambassador by upholding brand aesthetics and standards through elegant plating, storytelling, and attention to detail in every creation. Hygiene, Safety & Compliance:Enforce strict adherence to food safety regulations, hygiene protocols, and statutory requirements in compliance with local and international standards. Inventory & Cost Control:Manage procurement, storage, and usage of premium ingredients while optimizing costs and minimizing wastage without compromising quality. Team Culture & Morale:Foster a culture of creativity, discipline, and excellence within the pastry brigade, contributing to a positive and inclusive work environment.Qualifications & Experience:Degree/Diploma in Patisserie or Culinary Arts from a reputed institute. 8–10 years of progressive experience in high-end pastry kitchens, preferably in luxury dining, fine-dining restaurants, or 5-star hotel environments. Demonstrated expertise in artisanal dessert creation, modern pastry techniques, and leading pastry operations at scale. Strong leadership, team management, and communication skills with the ability to inspire and develop talent. In-depth knowledge of HACCP, hygiene standards, and food safety regulations.