Job Title: Executive Pastry Chef

Job Overview

Our client is seeking a visionary and highly skilled Executive Pastry Chef to lead the pastry and bakery operations of a luxury resort in the Caribbean. This senior culinary leadership role requires an individual who can combine artistic innovation with strong commercial and operational expertise while creating exceptional, wellness-focused pastry experiences. The successful candidate will lead and develop a high-performing team, oversee quality and consistency, and ensure the highest standards of food safety, presentation, and guest satisfaction.

Key Responsibilities

Lead and oversee all pastry and bakery operations, ensuring exceptional quality, creativity, and consistency across all outlets and events.
Develop innovative and wellness-focused desserts, including healthy, gluten-free, vegan, and other specialized dietary offerings.
Plan and manage pastry production according to occupancy forecasts, events, and operational requirements.
Drive menu innovation while staying informed of global pastry trends and contemporary culinary techniques.
Manage food costing, inventory, waste control, purchasing, and departmental resources to support operational efficiency.
Lead, train, mentor, and develop the pastry brigade through hands-on coaching and professional development.
Establish and maintain exceptional standards of presentation, recipe consistency, and product quality.
Ensure full compliance with food safety, HACCP, hygiene, health and safety, and company operational standards.
Collaborate with the wider culinary leadership team on menus, special events, promotions, and guest experiences.

Qualifications and Requirements

Culinary or Pastry qualifications from a recognized and accredited culinary institution.
Proven leadership experience in a senior pastry role within a luxury 4- or 5-star hotel or resort environment.
Outstanding knowledge of healthy and wellness-focused pastry preparation techniques.
Demonstrated ability to create high-quality gluten-free, vegan, and specialized dietary desserts.
Strong technical expertise across a broad range of bakery, pastry, dessert, and plated presentation techniques.
Proven experience in food costing, menu planning, inventory management, forecasting, and waste control.
Excellent training, mentoring, and coaching skills with the ability to develop a high-performing pastry team.
Strong knowledge of HACCP, food safety, hygiene, and health and safety standards.
Proficiency in Microsoft Office and familiarity with kitchen inventory, procurement, or recipe management systems.
Fluency in English and flexibility to work varying shifts based on operational requirements.

B - Executive Pastry Chef