Executive Pastry Chef (Luxury Hotel)

About the role

Lead and manage the hotel's pastry and bakery operations, ensuring exceptional quality, creativity, and presentation standards consistent with luxury hospitality expectations.

Key responsibilities

• Oversee production of pastries, desserts, breads, chocolates and specialty bakery items while maintaining rigorous food safety and hygiene standards.
• Develop and innovate pastry menus using seasonal ingredients and culinary trends to enhance guest experiences and drive revenue.
• Recruit, train and develop a skilled pastry brigade capable of executing complex techniques.
• Control costs by monitoring ingredient prices, minimizing waste and optimizing resource allocation.
• Manage supplier relationships, procurement and inventory to ensure availability of premium ingredients.
• Collaborate with executive chefs, restaurant managers and event teams to deliver customized pastry solutions for banquets and special occasions.

Required profile

• Diploma or Bachelor’s degree in Culinary Arts, Bakery & Pastry Arts, Hotel Management or related field.
• 8–12 years of professional pastry experience in luxury hotels, resorts or fine‑dining establishments.
• Previous experience as Executive, Senior or Head Pastry Chef in a 5‑star hotel preferred.
• Strong knowledge of international pastry techniques, chocolate work, bakery production and plated desserts.
• Proven ability to manage large pastry teams and high‑volume operations.

Required skills

• Advanced pastry and chocolate techniques
• Bakery production and confectionery
• Food safety management and HACCP compliance
• Budget management and cost control
• Menu development and culinary innovation
• Supplier relationship management, procurement and inventory control
• Allergen management and accommodation of special dietary requirements

What we offer

• Inclusive culture – “Come As You Are”
• Purpose‑driven work environment
• Opportunities to grow, learn and enjoy
• Access to limitless possibilities within Accor