Duties:

Design and introduce innovative, seasonal desserts and pastries.
Manage the daily preparation and baking of high-quality items, ensuring consistency.
Train, mentor, and schedule junior pastry staff.
Control food costs, manage inventory, and order supplies.
Uphold the highest standards of taste, presentation, and sanitation (HACCP).
Work with the executive chef to align dessert offerings with the overall culinary vision.

Requirements:

Culinary arts degree or equivalent professional certification
Proven experience as a Head or Senior Pastry Chef in fine dining or luxury hospitality.
In-depth knowledge of pastry techniques, baking, and chocolate/sugar work.
Strong management, communication, and organizational skills.
Exceptional artistic flair and attention to detail.