Hotel Pastry Chef

Responsibilities

• Lead pastry and bakery operation for luxury resort
• Design and execute dessert menus for hotel restaurant and à la carte outlets
• Manage breakfast pastry production for hotel buffet — viennoiserie, breads, muffins, fruit plates
• Oversee wedding and event pastry production
• Lead pastry team of 4–12 pastry cooks and bakers
• Incorporate tropical Pacific Coast fruits into pastry program

Requirements

• 5–7 years pastry experience with hotel or resort pastry management
• French or international pastry training
• Experience managing pastry teams across multiple outlet production

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Peak season bonus when resort pastry production is at maximum

Work environment

Resort pastry kitchen with dedicated equipment. PV resorts have full pastry infrastructure — sheeting machines, deck ovens, blast chillers, chocolate tempering machines.

About the role

Tropical pastry. Mango tart with local Nayarit mango, passion fruit mousse cake, coconut panna cotta with Caribbean lime curd — the Pacific Coast's tropical produce transforms what pastry can be. This is what pastry in paradise looks like.