Executive Pastry Chef

Responsibilities

• Lead pastry program for a fine dining restaurant or luxury hotel competing at national award level
• Design tasting menu dessert courses and à la carte pastry program
• Develop seasonal pastry menu aligned with kitchen's culinary identity
• Manage pastry brigade of 4–12 pastry professionals
• Oversee chocolate work, sugar craft, and showpiece production for events
• Control pastry budget and ingredient costs
• Engage with CDMX's food press and culinary community

Requirements

• 8+ years pastry experience with fine dining specialization
• Formal pastry training — Le Cordon Bleu México or equivalent French pastry school
• Deep technical mastery: entremets, sugar work, chocolate sculpture, gelées, mousses
• Creative vision and ability to build a seasonal pastry identity
• Media presence — CDMX fine dining pastry chefs engage with press regularly

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• National media and industry recognition
• Working at the highest tier of Mexico's culinary profession

Work environment

Fine dining pastry kitchen in Polanco. CDMX's top pastry programs compete with international standards — and are evaluated against them by critics and guests who travel the world's best restaurant circuits.

About the role

Mexico City's best pastry chef. This is a known professional position within the city's culinary community. When your dessert course is reviewed in Punto MX coverage or appears in a Latin America's 50 Best context — you are building a professional legacy in one of the world's great food cities.