Executive Pastry Chef

The Executive Pastry Chef contributes directly to the guest experience by delivering pastry and bakery offerings that are curated, precise, and memorable, while leading a high-performing team culture grounded in professionalism, trust, and pride in craftsmanship. This position is expected to drive operational excellence across all pastry and bakery touchpoints, uphold Public Health standards without exception, and ensure that every guest interaction reflects the Company’s service principles: personalized, attentive, and sincere.

Responsible for the overall leadership, quality execution, financial accountability, and operational management of all pastry and bakery production onboard. Ensures the delivery of high-quality, efficient, consistent, and technically excellent pastry and bakery products in accordance with standard recipes, techniques, company policies, and all Public Health regulations. The objective is to achieve total guest satisfaction, meet all performance metrics, and support the Company’s culinary and service standards.

Reporting Structure:
1. Reports to the Executive Chef, with functional alignment to the Corporate Pastry/ Bakery Chef.
2. Subordinates include Confectioners, Assistant Pastry Chefs, Head Baker, and Bakers.

Essential Duties and Responsibilities:
1. Manages, directs, and oversees the complete pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew service across all venues.
2. Ensures the correct setup, organization, and operational readiness of all pastry and bakery service stations and production areas.
3. Coordinates, supervises, and ensures the execution of all guests’ special orders and dietary requirements, ensuring that restrictions, allergies, and preferences are fully respected.
4. Plans, prepares, and executes pastry and bakery items for all functions, cocktail parties, special events, and themed operations.
5. Organizes, supervises, and delivers pastry and bakery demonstrations and culinary presentations as required.
6. Oversees the preparation and execution of showpieces and decorative elements for buffets and special displays, ensuring brand consistency and visual excellence.
7. Responsible for preparation standards and final approval of all show plates and plated dessert presentations.
8. Assists and supports cooking demonstrations, guest chef programs, and culinary initiatives as required.
9. Organizes, leads, and evaluates training sessions for all pastry and bakery personnel to ensure continuous development and adherence to Company standards.
10. Monitors staff satisfaction, comments, and eNPS metrics; actively engages with the team, maintains hands on leadership, and lead by example within the department.
11. Monitors crew satisfaction, comments, eNPS and participation; actively engages with the team, leads by example, and maintains hands on involvement within the department.
12. Monitors guest satisfaction, comments, ratings, and NPS (Net Promoter Score); actively engages with guests; assumes personal responsibility for service recovery; and takes immediate corrective action when necessary.
13. Ensures absolute quality and consistency in taste, presentation, portioning, and appearance of all pastry and bakery products.
14. Prepares, reviews, and approves requisitions for pastry and bakery operations, accurately forecasting operational needs.
15. Cross-checks requisitions, deliveries, and stock levels to ensure accuracy, quality, and cost control.
16. Ensures all setups, production schedules, and service preparations are completed on time.
17. Ensures proper storage, labeling, rotation, and handling of food items to maintain quality and comply with Company and Public Health standards.
18. Enforces economic food production, portion control, and waste reduction strategies.
19. Maintains all pastry and bakery areas in a clean, orderly, and safe condition.
20. Ensures accurate communication and tracking of guest allergies and intolerances, enforcing strict compliance within the team.