Executive Pastry Chef

𝗬𝗼𝘂𝗿 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝗶𝗲𝘀: • Overall responsibility for the leadership and management of all pastry and bakery areas of the hotel • Development and implementation of innovative dessert, chocolate, baked goods, and confectionery concepts at the highest quality level • Ensuring constantly outstanding product quality, presentation, and consistency across all restaurants, bars, banquets, events, and the in-room dining area • Development of seasonal menus, signature products, and exclusive guest experiences • Responsibility for the entire amenity program of the hotel, including VIP amenities, guest recognitions, and seasonal specialties • Planning, organization, and monitoring of daily production processes to ensure maximum efficiency and quality • Leadership, training, promotion, and further development of the pastry and bakery team • Participation in recruitment, talent development, and succession planning within the department • Responsibility for food cost management, inventory control, production planning, and budget compliance • Ensuring compliance with all hygiene, HACCP, health, and safety guidelines • Maintenance and further development of supplier relationships as well as collaboration with local producers and business partners • Support of hotel opening activities, culinary innovation projects, and continuous improvement processes • Promotion of a culture of creativity, collaboration, responsibility, and operational excellence 𝗬𝗼𝘂𝗿 𝗣𝗿𝗼𝗳𝗶𝗹 • Completed vocational training as well as a diploma, degree, or recognized further education in the field of pastry, confectionery, bakery, or Culinary Arts • At least 5 years of leadership experience in a comparable position within luxury hotels, a luxury resort, or a fine-dining establishment • Profound specialist knowledge in the areas of pastry, bakery, chocolate, desserts, and confectionery • Proven experience in the leadership, motivation, and development of employees • Experience in the development of high-quality and innovative dessert and baked goods concepts • Profound knowledge in production planning, cost control, and business management • Valid knowledge and experience in the field of food safety, hygiene, and HACCP • Fluent English skills in speaking and writing • Further language skills are an advantage • Strong leadership, organizational, and communication skills • High creativity, quality orientation, and capacity for innovation • Independent, structured, and solution-oriented way of working • Additional professional certifications in the field of pastry, bakery, chocolate, or Culinary Arts are an advantage