Executive Pastry Chef

Culinary/Kitchen · Gros Islet, SLU
Department Culinary/Kitchen
Employment Type Full-Time
Minimum Experience Senior Manager/Supervisor

An Executive Pastry Chef is responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.


  • Manages all day-to-day operations of the pastry and bakery section of the kitchen.
  • Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
  • Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
  • Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
  • Create new and exciting desserts to renew hotels menus and engage the interest of customers
  • Ensure excellent quality throughout the dessert offerings.
  • Follows proper handling and right temperature of all food products.
  • Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
  • Coordinates activities of cooks and workers engaged in food preparation.
  • Supervise and coordinate all pastry and dessert preparation and presentation.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
  • Check quality of material and condition of equipment and devices used for cooking.
  • Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Must possess a positive attitude and can work with a variety of people and in cooperation with co-workers efficiently and effectively
  • Able to recognize superior quality products, presentations and flavors.
  • Ensures compliance with all applicable laws and regulations.
  • Operates and maintains all department equipment and reports malfunctions.
  • Maintains cleanliness and organization in all work areas.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Ensure compliance with food hygiene and Health and Safety standards.
  • Guide and motivate pastry assistants and bakers to work more efficiently.
  • Maintain a lean and orderly cooking station and adhere to health and safety standards.
  • Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.
  • Good knowledge of different types of pastry, dessert, cake decorating.
  • Possess professional disposition with good communication and interpersonal skills.
  • Ability to work a variety of shifts including weekends, days, afternoons and evenings.
  • Positive attitude and Good communication skills.
  • Approach all encounters with guests and employees in a friendly, service-oriented manner.
  • Maintain regular attendance in compliance with Harbor Club - Curio Collection By Hilton - Curio Collection By Hilton standards, as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
  • Always comply with Harbor Club - Curio Collection By Hilton - Curio Collection By Hilton standards and regulations to encourage safe and efficient operations.
  • Comply with certification requirements as applicable to position to include Food Handlers, Safety, etc.
  • Always maintain a friendly and warm demeanor.
  • Have thorough knowledge of menus and the preparation required according to hotel standards.
  • Ensure the adequate preparation of food, ensuring it is completed in a timely manner before each service period
  • To be fully aware of the preparation of all dishes on the resort’s menu.
  • To produce consistently high-quality dishes, in taste, presentation and expedite during peak meal periods as needed.
  • Always follow the instruction of the Sous Chef on guests’ requirements and maintain a close and professional working relationship with the front of house.
  • To work closely with the Sous Chef and Front of House staff in areas such as functions.
  • Contribute to the entire buffet management process by adhering to the following:
    • Quality and presentation.
    • Ensuring that food items are replenished on a timely basis at all times.
    • Maintain a clean buffet from opening until closing.
    • Ensure that you are well groomed.
    • Ensure food items on the buffet are correctly and professionally labelled and that temperatures are correctly monitored and maintained.
    • Ensure adherence to the proper procedure for replenishing food items.
    • Accurately breaking down the buffet to ensure that reusable food is properly secured.
    • That portion control and wastage reduction measures are followed
  • Maintain cleanliness and organization of all storage areas.
  • Ensure effective food storage and stock rotation
  • Report any food spoilage/wastage to the Head Chef
  • Keep all working areas clean and tidy and ensure no cross contamination
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Responsible for controlling costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Assist other departments and maintain good working relationship
  • Responsible for complying with and training Health and Safety and Food Safety standards and legislation
  • Comply with hotel security and fire regulations
  • Report maintenance, hygiene and hazard issues
  • Be environmentally aware
  • Know the location and operation of all fire extinguishing equipment.
  • Practice safe work habits always to avoid possible injury to self or other employees.
  • Be familiar with all hotel policies and house rules.
  • Be familiar with hotel's emergency procedures.
  • Use Production Charts as specified by Harbor Club - Curio Collection By Hilton - Curio Collection By Hilton standards.
  • Employees must always be attentive, friendly, helpful and courteous to guests, managers and other employees.
  • Be able to operate and maintain cleanliness of all kitchen equipment.
  • Maintain the "Clean As You Go" policy.
  • Assist in storage and rotation of food items according to hotel procedures.
  • Sign keys out and back in under supervision as needed.
  • Attend meetings as required by management.
  • Perform any other duties as requested by management.
  • Ensure all Covid-19 protocols are put in place to keep F&B area, employees, and guests consistently safe and sanitized


  • High School diploma or equivalent and/or experience in a hotel or a related field preferred.
  • Food Handlers Certification (must comply with State requirements)
  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Ability to stand during entire shift.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Maintain up-to-date knowledge on the facilities and services available at, or through The Harbor Club - Curio Collection By Hilton - Curio Collection By Hilton (and partner hotel):
  • Restaurants
  • The Spa Club
  • The Gym Club
  • Special Events

Daily events/conferences/meetings – which ro

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  • Location
    Gros Islet, SLU
  • Department
  • Employment Type
  • Minimum Experience
    Senior Manager/Supervisor