Assistant Executive Pastry Chef (Non-Management)

About the role

The Assistant Executive Pastry Chef supports the Pastry Chef in planning, organizing and directing the preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.

Key responsibilities

• Coordinate selection, training, development and evaluation of kitchen staff in the bake/pastry shop.
• Assist in recipe planning and ensure consistent preparation and presentation of all food items.
• Control labor and operating expenses through scheduling, budgeting, purchasing decisions and inventory control.
• Maintain HACCP compliance and ensure kitchen cleanliness and organization.
• Monitor food shipments for quality and portion consistency and communicate operational needs across departments.

Required profile

• College degree in hotel/restaurant management, culinary arts or equivalent experience.
• Three to five years of experience in pastry design and creation, including leadership of culinary teams.
• Proficiency in English (reading, writing, speaking).

Required skills

• Working knowledge of HACCP standards and food safety regulations.
• Ability to operate culinary production equipment and tools.
• Experience with inventory control, budgeting and scheduling systems.

What we offer

• Competitive salary and comprehensive benefits package.
• Training and development opportunities, employee discount for stays worldwide, complimentary uniform cleaning and meals.