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Executive Pastry Chef

JobsifyAI

India · Onsite Full-time 12–16 years Any Grduate Posted 5 months ago💰 Not disclosed
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Must Have Skills

12–16 years of pastry experience with at least 3 years as Executive Pastry Chef or Pastry Chef de Cuisine at a luxury property Mastery of French classical pastry technique — pâtisserieviennoiseriechocolateriesugar work Strong expertise in plated dessert design and aesthetics Experience managing a pastry team and pastry kitchen operations Culinary or pastry diploma from a recognized institute (IHMLe Cordon BleuFerrandiInstitut Paul Bocuseor equivalent) Strong knowledge of ingredientsallergensand dietary modifications (gluten-freevegan pastry)French classical pastry techniqueplated dessert design and aestheticsChocolatesugar showpiece competition experienceArtisan bread and sourdough expertiseExperience in chocolate bean-to-barestate chocolate programsCommunication SkillsLeadershipProblem-solvingInternational training or experience at a Michelin-starred or Relais Desserts establishment Chocolate and sugar showpiece competition experience Artisan bread and sourdough expertise Experience in chocolate bean-to-bar or estate chocolate programs Pre-opening experience Media or brand collaboration work (chocolate brandsluxury food media) Knowledge of regional Indian sweets with modern reinterpretation

Preferred Skills

12–16 years of pastry experience with at least 3 years as Executive Pastry Chef or Pastry Chef de Cuisine at a luxury property Mastery of French classical pastry technique — pâtisserieviennoiseriechocolateriesugar work Strong expertise in plated dessert design and aesthetics Experience managing a pastry team and pastry kitchen operations Culinary or pastry diploma from a recognized institute (IHMLe Cordon BleuFerrandiInstitut Paul Bocuseor equivalent) Strong knowledge of ingredientsallergensand dietary modifications (gluten-freevegan pastry)French classical pastry techniqueplated dessert design and aestheticsChocolatesugar showpiece competition experienceArtisan bread and sourdough expertiseExperience in chocolate bean-to-barestate chocolate programsCommunication SkillsLeadershipProblem-solvingInternational training or experience at a Michelin-starred or Relais Desserts establishment Chocolate and sugar showpiece competition experience Artisan bread and sourdough expertise Experience in chocolate bean-to-bar or estate chocolate programs Pre-opening experience Media or brand collaboration work (chocolate brandsluxury food media) Knowledge of regional Indian sweets with modern reinterpretation

About the Role

Exceptional pastry is a hallmark of a truly great luxury hotel. We are seeking Executive Pastry Chefs who combine classical technique with creative innovation to lead pastry programs across fine dining, afternoon tea, bakeries, patisseries, in-room amenities, and wedding & event cakes. This is a rare, specialist role where true artists are in extremely short supply — and compensated accordingly.

Key Responsibilities

  1. Design and execute the property's complete pastry program — dessert menus, breads, viennoiserie, chocolates, plated desserts, and showpieces
  2. Lead and train a dedicated pastry brigade
  3. Manage pastry kitchen costs — ingredient procurement, wastage reduction, and portioning standards
  4. Produce wedding cakes, celebration cakes, and bespoke confections for VVIP guests
  5. Create seasonal and festive pastry collections (Diwali hampers, Christmas stollen, Easter chocolate, etc.)
  6. Collaborate with the Executive Chef on full-menu dessert integration
  7. Maintain the highest standards of food safety and kitchen hygiene in the pastry section
  8. Stay current with global pastry trends and introduce innovations to the property

✅ Must Have

  1. 12–16 years of pastry experience with at least 3 years as Executive Pastry Chef or Pastry Chef de Cuisine at a luxury property
  2. Mastery of French classical pastry technique — pâtisserie, viennoiserie, chocolaterie, sugar work
  3. Strong expertise in plated dessert design and aesthetics
  4. Experience managing a pastry team and pastry kitchen operations
  5. Culinary or pastry diploma from a recognized institute (IHM, Le Cordon Bleu, Ferrandi, Institut Paul Bocuse, or equivalent)
  6. Strong knowledge of ingredients, allergens, and dietary modifications (gluten-free, vegan pastry)

⭐ Nice to Have

  1. International training or experience at a Michelin-starred or Relais Desserts establishment
  2. Chocolate and sugar showpiece competition experience
  3. Artisan bread and sourdough expertise
  4. Experience in chocolate bean-to-bar or estate chocolate programs
  5. Pre-opening experience
  6. Media or brand collaboration work (chocolate brands, luxury food media)
  7. Knowledge of regional Indian sweets with modern reinterpretation


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