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Executive Pastry Chef

  • Seychelles, Africa
  • Competitive & Benefits

Job Brief

The Executive Pastry Chef is wholly responsible for the smooth operations of the Pastry section. He assists the Executive Chef with the planning of all dessert and pastry components of the F&B Programme, the ordering of food commodities and the food cost.


1. Operations:

  • Develops and tests new recipes and presentation of desserts and pastries.
  • Ensures that the pastry shop and baking equipment are always kept in high state of cleanliness and running order and that all food hygiene regulations are strictly observed at all times.
  • Ensures that pastry workers always well groomed, motivated and well disciplined.
  • Promotes health and safety in the work place and ensures strict compliance to all regulations in force.
  • Supervises and coordinates activities of Pastry Cooks in any outlets engaged in preparation of desserts, pastries, confections, and ice cream:
  • Plans production for pastry department, according to menu or special requirements.
  • Supplies recipes for, and suggests methods and procedures to pastry workers
  • Creates and executes appropriate decors and ornaments for buffet and other food displays.
  • Requisitions supplies and equipment
  • Follows correct stock procedures and orders food or other requirements in accordance with the food cost control procedures.

2. Maintenance of Equipment:

  • With the Maintenance Manager of the hotel, set-up and monitor a proper preventive maintenance programme in order to ensure that the equipment of the Pastry section and their dependencies are always meticulously maintained and in excellent running order at all times.
  • Ensure that any breakdown of equipment and services are immediately reported and dealt with swiftly and efficiently.
  • Ensure that in the context of the operations, all standards of management for the environment and its related legislation are strictly observed.
  • Ensure all equipment is cleaned, well-maintained and in proper functional order.

3. Human Resources:

  • Through proper communication ensure that staff members have all the information they require in order to provide excellent service at all times.
  • Ensure that the Pastry section has the appropriate staffing levels for efficient operations while achieving set employee productivity targets.
  • Constantly monitor staff morale to ensure that the personnel is kept in an appropriate state of discipline, motivation and commitment to the objectives of the organization at all times.
  • Ensure that the Pastry staff receive appropriate and adequate training, supervision and assistance in order to achieve the desirable level of performance in the preparation, cooking and presentation of all dishes
  • Ensure that the cleaning staff receives appropriate and adequate training, supervision and assistance in order to use the materials and equipment correctly so as to keep the entire working areas lean and tidy.
  • Regularly appraise his immediate collaborators in order to feedback to them essential information to enable them to constantly improve their performance.
  • Compile staff duty roasters and arranging staff holidays as per the hotel's level of occupancy
  • Keep records of staff hours of duty, absenteeism and sickness and notifying Executive Chef immediately

4. Reporting:

  • Regularly participate in Management and Coordination Meetings organized by the Executive Chef or his representative as required.
  • Report on the administration and operation of the Pastry section on a regular basis as per established policies.


  • At least 3 years of professionnal experience as Executive Pastry Chef with a previous hotel experience working in top of the range luxury.
  • Excellent track record in the culinary field with preference to a mix of quality stand-alone restaurant of 2 and 3 Michelin Stars grade and Luxury five star resort operations.
  • They should testify to sound culinary education and training and appropriate training to supervisory and management functions.
  • Experience is a remote location is desired, and a similar operation is essential
  • Producer of consistently quality service
  • Strong leadership and management skills
  • Innovative, resourceful and adaptable
  • Flexible
  • French & English languages
  • Excellent management skills
  • Strong coaching & counseling skills
  • Strong team players
  • Excellent training & communication skills
  • Very high standards
  • Good administration skills

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