Executive Pastry Chef

𝗬𝗼𝘂𝗿 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝗶𝗲𝘀:

• Overall responsibility for the leadership and management of all pastry and bakery areas of the hotel
• Development and implementation of innovative dessert, chocolate, baked goods, and confectionery concepts at the highest quality level
• Ensuring constantly outstanding product quality, presentation, and consistency across all restaurants, bars, banquets, events, and the in-room dining area
• Development of seasonal menus, signature products, and exclusive guest experiences
• Responsibility for the entire amenity program of the hotel, including VIP amenities, guest recognitions, and seasonal specialties
• Planning, organization, and monitoring of daily production processes to ensure maximum efficiency and quality
• Leadership, training, promotion, and further development of the pastry and bakery team
• Participation in recruitment, talent development, and succession planning within the department
• Responsibility for food cost management, inventory control, production planning, and budget compliance
• Ensuring compliance with all hygiene, HACCP, health, and safety guidelines
• Maintenance and further development of supplier relationships as well as collaboration with local producers and business partners
• Support of hotel opening activities, culinary innovation projects, and continuous improvement processes
• Promotion of a culture of creativity, collaboration, responsibility, and operational excellence

𝗬𝗼𝘂𝗿 𝗣𝗿𝗼𝗳𝗶𝗹

• Completed vocational training as well as a diploma, degree, or recognized further education in the field of pastry, confectionery, bakery, or Culinary Arts
• At least 5 years of leadership experience in a comparable position within luxury hotels, a luxury resort, or a fine-dining establishment
• Profound specialist knowledge in the areas of pastry, bakery, chocolate, desserts, and confectionery
• Proven experience in the leadership, motivation, and development of employees
• Experience in the development of high-quality and innovative dessert and baked goods concepts
• Profound knowledge in production planning, cost control, and business management
• Valid knowledge and experience in the field of food safety, hygiene, and HACCP
• Fluent English skills in speaking and writing
• Further language skills are an advantage
• Strong leadership, organizational, and communication skills
• High creativity, quality orientation, and capacity for innovation
• Independent, structured, and solution-oriented way of working
• Additional professional certifications in the field of pastry, bakery, chocolate, or Culinary Arts are an advantage