Executive Pastry Chef

Responsibilities

• Lead entire pastry and bakery operation across all hotel dining outlets
• Design and execute dessert menus for signature restaurant, buffet, à la carte outlets, and room service
• Oversee daily breakfast pastry production — viennoiserie, breads, Danish, muffins for buffet and café
• Manage wedding cake and event pastry program for hotel events
• Lead pastry brigade of 8–20 pastry cooks and bakers
• Control pastry ingredient costs and maintain pastry kitchen budget

Requirements

• 7+ years pastry experience, 2+ in executive or head pastry chef role
• Mastery of both fine dining plated desserts and large-scale production baking
• Leadership experience managing large pastry teams
• Formal pastry training preferred — Le Cordon Bleu or equivalent
• Spanish and English helpful — international resort environment

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Resort career development path

Work environment

Large resort pastry kitchen — typically a dedicated pastry kitchen separate from the main savory kitchen, with specialized equipment: sheeting machines, deck ovens, blast chillers, tempering machines, ice cream/gelato production.

About the role

The pastry department as its own world. Running a resort pastry department means feeding 2,000 guests breakfast pastry while simultaneously producing plated desserts for the fine dining restaurant and a 5-tier wedding cake for Saturday. This breadth is the executive pastry chef's daily reality and greatest satisfaction.