Job Description
Job DescriptionDescription:
Position Overview:
The Head Pastry Chef at Palm House is a hands-on leader responsible for directing all pastry operations, creating visually stunning and delicious desserts, and maintaining the highest culinary standards in line with the expectations of a luxury hospitality environment. This role includes leading and mentoring a small team, overseeing pastry production across all F&B outlets, and contributing to the continued evolution of our pastry offerings.
This is a full-time position requiring open availability, including early mornings, evenings, weekends, and holidays as dictated by business levels and event scheduling.
Requirements:
Key Responsibilities:
Leadership & Team Management
- Lead, schedule, train, and mentor the pastry team, ensuring professionalism and productivity.
- Maintain clear communication with the culinary and front-of-house teams to ensure seamless service across outlets.
- Monitor performance and support staff development through on-the-job training, coaching, and performance evaluations.
- Ensure team members follow proper food handling, storage, and safety protocols.
Menu Development & Execution
- Design and develop creative, seasonal, and on-brand dessert menus for the restaurant, in-room dining, banquets, and special events.
- Maintain consistency in presentation, portioning, and taste across all pastry items.
- Create specialty desserts and confections that enhance the guest experience and align with Palm House's luxury positioning.
- Collaborate with the Executive Chef and Food & Beverage leadership on new concepts and promotional ideas.
Operations & Quality Control
- Oversee daily operations of the pastry kitchen, ensuring production meets demand and quality expectations.
- Manage inventory and ordering of ingredients, ensuring freshness and cost-effectiveness.
- Monitor food cost, minimize waste, and maintain operational efficiency.
- Ensure cleanliness and organization of pastry kitchen and storage areas in accordance with local health department standards.
- Support large-scale event production and coordinate with banquet and events teams for custom requests.
Qualifications:
- Minimum 5 years of progressive pastry experience in upscale/luxury dining environments.
- At least 2 years in a supervisory or head pastry role.
- Culinary degree or formal pastry training preferred.
- Advanced knowledge of baking and pastry techniques, chocolate and sugar work, plated desserts, and specialty cakes.
- Highly creative with a refined eye for detail, balance, and visual presentation.
- Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment.
- Excellent time management, organizational, and communication skills.
- Proficiency with kitchen equipment, food costing, and inventory management systems.
Physical Requirements:
- Ability to stand and walk for extended periods (up to 10 hours per shift).
- Must be able to lift and carry up to 30 pounds (e.g., ingredients, trays, equipment).
- Comfortable working in a hot, fast-paced, and physically demanding kitchen environment.
- Ability to use hands with precision for detailed pastry work and repetitive movements.
- Ability to work flexible hours, including early mornings, weekends, holidays, and evenings based on business needs