Job Description

We are seeking an innovative and visionary

Executive Pastry Chef

to lead our high-end chocolate production, spearhead the creation of new pastry and chocolate concepts, and oversee the F&B operations of our upcoming projects. This role blends artistry with leadership, balancing creativity, operational excellence, and team development to deliver exceptional experiences and premium products.

MAIN RESPONSIBILITIES

1. Production Leadership

Lead daily operations of the chocolate production team ensuring consistent high-quality output. Manage production schedules, inventory levels, and ensure timely delivery to retail and other channels. Implement and uphold hygiene and food safety standards (HACCP/ISO). Collaborate with Supply Chain & Procurement to source premium ingredients and manager supplier relations.

2. Innovation & Product Development

Drive the end-to-end innovation process for new pastry and chocolate creations--from concept ideation to final execution. Conduct regular market research and competitor benchmarking to stay ahead of trends in luxury desserts, chocolate, and fine dining. Collaborate with Marketing, Retail, and R&D teams to develop seasonal collections, limited editions, and experience-based offerings. Lead internal tastings and present new products to upper management for feedback and approval.

3. F&B Operations - Upcoming projects

Ability to curate and continuously enhance a dessert and beverage menu. Oversee kitchen and service operations, ensuring a premium customer experience aligned with the brand image. Train and mentor front- and back-of-house teams on new product knowledge, presentation, and service standards. Support innovation and new product offerings based on need.

4. Team Management & Development

Recruit, train, and mentor a high-performing team. Set performance standards and conduct regular reviews. Foster a culture of creativity, collaboration, and excellence.

Requirements

Degree in pastry arts, culinary management, or related field. Minimum 10 years of experience in high-end pastry and chocolate production, with at least 3 in a leadership role. Proven experience in innovation and product development in luxury F&B or hospitality. Deep understanding of chocolate as an ingredient and medium. Strong leadership, communication, and team-building skills. Knowledge of international culinary trends and consumer expectations in luxury dining. Creative thinker with a keen eye for aesthetics and luxury branding. * Good command of English.