Executive Pastry Chef

Operations

• Direct the daily operation of all pastry and bakery production areas.
• Develop production plans based on occupancy, forecast, outlet requirements, events, and business levels.
• Maintain appropriate par levels and ensure timely supply to all hotel outlets.
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
• Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
• Establish and maintain standardized recipes, specifications, production procedures, and presentation standards.
• Ensure pastry displays, afternoon tea, buffets, plated desserts, amenities, and event products reflect five-star luxury standards.
• Maintain readiness for LQA, brand, internal, and external quality assessments, where applicable.
• Monitor guest feedback and implement improvements that enhance the overall pastry experience.
• Ensure seamless coordination with restaurants, banquets, room service, events, stewarding, stores, purchasing, and other culinary departments.
• Ensure effective communication among the kitchens and with other departments.
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
• Supervise food tasting sessions and guide chefs for new menu implementation
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
• Update menu recipe cards and menu planning for promotions

Training/ Development

• Conduct staff training and on-the-job training on kitchen skills and new menu items
• Lead, motivate, coach, and develop the pastry and bakery team.
• Establish clear performance standards, responsibilities, and accountability.
• Manage staffing requirements, production schedules, and departmental organization.
• Conduct regular briefings, training, demonstrations, performance reviews, and development discussions.
• Identify high-potential talent and establish succession and career-development plans.
• Build a culture of creativity, discipline, teamwork, accountability, and continuous improvement.
• Support recruitment, onboarding, and retention of pastry talent.
• Encourage participation in competitions, masterclasses, supplier demonstrations, and professional development opportunities.
• Guide employee orientation for new hires
• Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures

Financial, Commercial & Resource Management

• Own the pastry department's food-cost performance and contribute to overall culinary financial targets.
• Maintain accurate recipe costing, yields, portion control, and theoretical food-cost calculations.
• Monitor actual versus theoretical food cost and investigate variances.
• Control inventory, purchasing, production quantities, waste, and high-value ingredient usage.
• Develop commercially viable products without compromising luxury standards.
• Participate in menu pricing and profitability reviews.
• Prepare annual operating CAPEX planning.
• Evaluate new equipment and technology based on quality, productivity, sustainability, and return on investment.
• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow moving items
• Ensure purchasing, receiving and all storage are efficiently handled
• Review food cost analysis on a daily basis to in line with budget and forecast
• Work closely with Finance, Purchasing, and suppliers to optimize cost and resource utilization.

Hygiene and Sanitation

• Maintain full compliance with HACCP, food safety, allergen management, sanitation, and hotel regulatory requirements.
• Ensure appropriate temperature control, storage, labeling, traceability, and cross-contamination prevention.
• Maintain high standards of personal hygiene and cleanliness throughout pastry and bakery areas.
• Ensure all team members are trained and compliant with food safety procedures.
• Lead initiatives to reduce food waste through accurate forecasting, production planning, yield management, and responsible utilization of ingredients.
• Promote efficient use of energy, water, packaging, and raw materials.
• Support the hotel's sustainability strategy and measurable waste-reduction initiatives.
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

Supplier, Equipment & Strategic Partnerships

• Work with Purchasing to source premium-quality ingredients and products that meet hotel specifications.
• Evaluate new ingredients, equipment, technology, packaging, and production solutions.
• Conduct supplier trials, tastings, benchmarking, and product evaluations.
• Establish and maintain product specifications for key pastry ingredients.
• Coordinate with Engineering on preventive maintenance and equipment requirements.
• Develop and justify pastry CAPEX requirements and equipment replacement plans.
• Maintain professional relationships with key suppliers, culinary partners, and industry professionals.

Staffing/People and Culture Relations

• Recommend promotions, transfers of staff to various outlets for Executive Chef approval
• Monitor staff schedules for the assigned outlets
• Conduct section / departmental meetings and staff daily briefings
• Manage staff appraisal process
• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets

Qualifications

What will you bring to this role?

QUALIFICATIONS & EXPERIENCE

• Minimum 8 years experience in an International Class Hotel with at least 2 years experience in a similar capacity
• Diploma or degree in Pastry Arts, Culinary Arts, Hospitality Management, or equivalent professional qualification.
• Minimum 10 years of progressive pastry experience, preferably within luxury five-star hotels or high-end restaurants.
• Previous experience as Executive Pastry Chef, Executive Sous Pastry Chef, or equivalent senior leadership position.
• Proven experience managing multicultural pastry and bakery teams.
• Strong expertise in French and international pastry, bakery, chocolate, confectionery, viennoiserie, and plated desserts.
• Strong understanding of luxury hospitality standards and guest experience.
• Demonstrated experience in food costing, budgeting, inventory control, menu development, and commercial management.
• Strong knowledge of HACCP, food safety, and allergen management.
• Experience with LQA, or equivalent luxury hospitality quality standards is highly desirable.
• Embrace the Raffles brand promise and luxury in your role and in all your interactions.
• Foster an inclusive environment where every individual feels valued and respected
• Create an environment where colleagues are empowered, supported and recognized
• Drive top performance to achieve exceptional results

CULINARY & QUALIFICATIONS

• Luxury quality audit performance
• Guest satisfaction and feedback
• Product consistency and presentation
• Menu innovation and signature-product development
• Afternoon tea and pastry experience standards
• Solid Culinary Knowledge
• Culinary Related Certificates
• Apprenticeship or any other culinary certificate/diploma an advantage

FINANCIAL & COMMERCIAL

• Food-cost performance
• Waste percentage
• Inventory variance
• Product profitability
• Purchasing efficiency

OPERATION

• Production efficiency
• Outlet and banquet satisfaction
• Par-stock accuracy
• Food safety compliance
• Equipment efficiency

PEOPLE

• Employee engagement and retention
• Training completion
• Internal promotions
• Succession planning
• Team productivity

SUSTAINABILITY

• Food-waste reduction
• Responsible ingredient utilization
• Sustainable sourcing
• Energy and resource efficiency

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and basic understanding of local language preferred
• Must have strong culinary experience (international preferred)
• Excellent leadership & supervisory skills with a “hands-on” approach
• Positive attitude and high energy level
• Motivator , displays initiative & creativity
• Team player and team builder
• Flexible & adaptable to different working locations
• Finance knowledge

Additional Information

Employee Benefits:

Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties , special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits.

Our Values

Respect:

We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity.

Excellence:

We make genuine connections, and we cherish every opportunity to make the people around us feel special.

Belonging:

We celebrate our differences. We support each other and we always stand together.

Empowerment:

We have authority to take initiative and anticipate moments that create unforgettable experiences.

Integrity:

We build trust through mutual respect and being authentic.

Diversity & Inclusion

Raffles is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.

• Production

Source: Accor careers page