Executive Pastry Chef

Job Summary

Culinary Leadership & Creativity

• Develop design and execute innovative dessert menus for restaurants banquets events and room service

• Maintain the highest standards of taste presentation and consistency

• Stay current with pastry trends techniques and ingredients

Operations & Production

• Oversee daily pastry production and workflow across all outlets

• Ensure proper portion control recipe adherence and quality standards

• Manage production schedules to meet service and event demands

Team Management

• Recruit train mentor and evaluate pastry kitchen staff

• Foster a positive professional and disciplined kitchen culture

• Schedule staff efficiently while controlling labor costs

Financial & Inventory Control

• Develop and manage pastry budgets

• Control food and labor costs through proper planning and inventory management

• Order ingredients and supplies while minimizing waste

Food Safety & Compliance

• Ensure compliance with all health safety and sanitation regulations

• Maintain the cleanliness and organization of all pastry work areas

• Enforce HACCP and company food safety standards

Collaboration

• Work closely with the Executive Chef and F&B leadership on menu planning and special events

• Coordinate with the banquet sales and operations teams for large-scale functions

Qualifications :

• Proven experience as an Executive Pastry Chef or Senior Pastry Chef in a hotel resort or high-volume operation

• Formal culinary or pastry training preferred

• Strong leadership organizational and communication skills

• Excellent knowledge of classic and modern pastry techniques

• Ability to manage multiple outlets and high-volume production

Additional Information :

Proficiency in Russian and Turkish is preferred.

Remote Work :

No

Employment Type :

Full-time

Key Skills

• Internship
• Accounts Receivable
• Generator
• Computer Operating
• Corporate Risk Management

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