Job Description

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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.