Head Pastry Chef

Job Description

Job DescriptionDescription:

Position Overview:

The Head Pastry Chef is responsible for leading all pastry, bakery, and dessert operations at Palm House — a luxury property renowned for its elevated dining experiences. This role combines innovation, precision, and artistic excellence to create memorable, visually stunning, and technically perfect pastry offerings that align with Forbes Five-Star standards.

The Head Pastry Chef oversees the production and execution of all pastry items across outlets, banquets, room service, and special events. This includes managing a dedicated pastry team, curating seasonal menus, maintaining exceptional ingredient quality, and ensuring consistency across all outlets. The role requires a highly creative professional with deep experience in luxury hospitality and a passion for pastry craftsmanship.

Key Responsibilities:

Culinary Leadership & Production Excellence

• Oversee all pastry and bakery operations for restaurants, room service, banquets, and private events.
• Ensure the highest quality, consistency, and presentation of all pastry items, from viennoiserie to plated desserts.
• Lead daily pastry production, ensuring timely delivery to service areas and outlets.
• Develop and execute innovative dessert menus that reflect seasonality, luxury, and brand identity.
• Collaborate with the Executive Chef to integrate pastry elements seamlessly across all dining experiences.
• Maintain expertise in French pastry techniques, chocolate work, sugar artistry, laminated dough, and plated dessert design.
• Taste, inspect, and approve all items before service to ensure alignment with Palm House and Forbes standards.

Menu Development & Creativity

• Curate seasonal and event-specific dessert menus for fine dining, banquets, and VIP experiences.
• Research global pastry trends and continuously introduce innovative, modern elements.
• Ensure all creations balance aesthetics, flavor, and texture while complementing savory menus.
• Develop recipes with precise documentation for consistency and training purposes.
• Collaborate with beverage and culinary teams to design pairings and signature dessert features.

Team Leadership & Training

• Lead, mentor, and inspire a team of Pastry Chefs de Partie, Pastry Commis, and Pastry Assistants.
• Conduct hands-on training in advanced pastry techniques, chocolate tempering, and plating artistry.
• Build a culture of precision, teamwork, and accountability.
• Schedule, assign, and oversee pastry team shifts to ensure adequate coverage and workflow.
• Foster an environment of learning and excellence that aligns with Palm House’s brand values.

Quality Assurance & Food Safety

• Ensure all products are prepared in accordance with food safety, sanitation, and HACCP standards.
• Maintain pristine organization and cleanliness throughout the pastry kitchen.
• Oversee temperature control and proper storage of perishable ingredients.
• Conduct daily inspections of workstations and production areas to ensure compliance with health standards.
• Monitor quality control from ingredient sourcing to final plating.

Inventory, Budgeting & Cost Management

• Manage ordering, inventory, and cost control for pastry ingredients and supplies.
• Maintain accurate records of ingredient usage, waste, and production yields.
• Collaborate with Purchasing and Finance to forecast seasonal ingredient needs.
• Control food costs through efficient production planning, portioning, and waste reduction.
• Ensure all tools and equipment are maintained and used correctly to extend operational lifespan.

Collaboration & Guest Experience

• Work closely with Food & Beverage and Events teams to design bespoke desserts for weddings, galas, and high-profile events.
• Support in-room dining and VIP amenities with elevated, personalized pastry presentations.
• Partner with service staff to ensure desserts are plated and served at optimal temperature and presentation.
• Interact with guests when appropriate to discuss dessert inspiration and customization.
• Uphold Palm House’s standard of gracious, luxurious guest engagement at all times.

Qualifications:

• Minimum 7–10 years of pastry experience, including at least 3 years in a leadership role within a luxury hotel, resort, or fine dining establishment.
• Advanced technical skills in classical French pastry, breadmaking, chocolate and sugar artistry, and modern plating techniques.
• Proven experience developing menus and executing large-scale luxury banquets and events.
• Strong understanding of Forbes Travel Guide and AAA Five-Diamond service standards.
• Culinary or pastry arts degree from an accredited institution required.
• ServSafe or Food Handler’s Certification required.
• Proficiency in kitchen management software such as Unifocus, Opera Cloud, and inventory systems preferred.
• Strong leadership, organizational, and communication skills.
• High attention to detail and commitment to perfection.
• Must be able to thrive in a fast-paced, deadline-driven environment while maintaining calm and precision.

Physical Requirements:

• Ability to stand for extended periods (up to 10 hours) in a high-heat environment.
• Must be able to lift and carry up to 50 lbs (e.g., flour, equipment, trays).
• Frequent bending, reaching, kneeling, and fine motor activity required for detailed work.
• Manual dexterity and excellent hand-eye coordination for intricate decorating and finishing tasks.
• Ability to handle sharp tools, mixers, and delicate pastry equipment safely and efficiently.
• Capacity to work early mornings, late nights, weekends, and holidays as required.

Requirements: