Executive Pastry Chef

Plan, prepare, and oversee the production of all pastries, desserts, breads, and baked goods. Develop and update dessert and bakery menus with creative, seasonal items. Supervise, train, and motivate pastry and bakery staff. Ensure consistent product quality, portion control, and attractive presentation. Manage ingredient inventory, monitor costs, and minimize waste. Maintain strict hygiene and sanitation practices in the pastry kitchen. Collaborate with other kitchen sections and F&B outlets to support special functions and events. Monitor equipment maintenance and coordinate repair or replacement when necessary. Implement new pastry techniques and trends to enhance the guest dining experience. Ensure compliance with all food safety and HACCP standards.