Executive Pastry Chef

Our client, an iconic ultra-luxury 5-star resort in the Nusa Dua area, is seeking a dynamic and results-driven Executive Pastry Chef to lead their pastry department within a high-volume operation.

This role will oversee the full production and creative direction of all pastry offerings across multiple outlets, ensuring alignment with the resort's luxury standards, brand specifications, and profitability goals.

Working closely with the Executive Chef, the Executive Pastry Chef will drive innovation, maintain exceptional quality and presentation, implement strong cost control measures, and inspire a high-performing team to deliver world-class culinary experiences in a remote island setting.

Note: A pastry portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements

• Minimum 10 years of professional pastry and bakery kitchen experience, including at least 5 years in a senior kitchen management capacity (Executive Pastry Chef or Head Pastry Chef) within an international 5-star luxury hotel, resort, or fine-dining establishment.
• Advanced expertise in modern patisserie, refined dessert plating, artisanal sourdough and viennoiserie, bespoke wedding cakes, and artisanal chocolate/sugar showpiece crafting.
• Proven competency in managing multi-outlet pastry production, large-scale luxury banqueting, VIP amenities, and customized event catering.
• Demonstrated proficiency in recipe costing, yield analysis, menu engineering, inventory control, and budget management to meet aggressive food cost targets.
• Certified in HACCP and comprehensive Food Safety Management Systems,with in-depth knowledge of occupational health, sanitation, and kitchen safety regulations.
• Proficient in Microsoft Office (Excel, Word, PowerPoint) and experienced with automated recipe costing and inventory procurement software (e.g., Birchstreet, Materials Control).
• Exceptional communication and organizational skills, with a proven ability to lead, mentor, and inspire a multicultural culinary brigade in a fast-paced resort environment.
  
  
  

Key Responsibilities

Culinary Innovation & Menu Engineering

• Conceptualize, design, and execute innovative pastry, artisan bakery, and dessert menus across all luxury dining outlets, in-villa dining, and high-profile banqueting events.
• Conduct formal menu presentations, photo shoots, and tastings for senior leadership, providing precise standardized recipe cards, yield tests, and dish costings.
• Align pastry aesthetics and flavor profiles with international five-star luxury resort benchmarks, catering to discerning global travelers.
  
  
  

Kitchen Operations & Quality Assurance

• Supervise daily culinary preparation and finishing to ensure uncompromised presentation, taste consistency, portion control, and adherence to standardized operational manuals.
• Oversee ingredient requisitioning and specialized purchasing for pastry and bakery operations, optimizing inventory turns and minimizing wastage.
• Monitor daily food preparation, dry and cold storage inventories, and production efficiency to maintain target food cost percentages.
  
  
  

Financial Governance & Cost Management

• Partner with the Executive Chef in formulating and managing the departmental annual operating budget (OPEX) and capital expenditure (CAPEX) for kitchen machinery.
• Monitor daily departmental expenses, raw material price fluctuations, and operational yield to protect margins while maintaining premium quality standards.
  
  
  

Hygiene, Sanitation & Safety Compliance

• Enforce strict adherence to HACCP guidelines, ISO/food safety protocols, and corporate hygiene standards across all pastry and bakery prep stations.
• Coordinate with the Chief Steward to maintain rigorous cleaning and maintenance schedules for specialized pastry machinery, baking decks, and smallwares.
• Champion Occupational Health and Safety (OH&S) policies, conducting regular hazard assessments,emergency procedure drills, and incident reporting.
  
  
  

People Leadership & Talent Development

• Lead, mentor, and organize the pastry brigade, cultivating a culture of craftsmanship, precision, and continuous learning.
• Conduct training needs analyses to design structured skill-enhancement programs covering modern pastry techniques, sugar work, and chocolate temperaments.
• Collaborate with the Executive Chef and People & Culture team to manage recruitment, scheduling,performance appraisals, probation reviews, and disciplinary actions.