Pastry Chef — Organic and Wellness Program

Responsibilities

• Lead pastry and baking program for eco-luxury hotel using organic ingredients exclusively
• Produce breakfast pastry from organic whole grain flours — sourdough, spelt, coconut flour preparations
• Execute restaurant dessert menu using natural sweeteners — coconut sugar, raw honey, medjool dates, maple
• Develop plant-based desserts — raw cashew cakes, chia puddings, coconut panna cotta, avocado chocolate mousse
• Source organic ingredients from Tulum's organic farm network
• Maintain gluten-free and vegan pastry options as baseline, not exception

Requirements

• 3–5 years pastry experience with wellness and organic baking specialization
• Knowledge of natural sweetener behavior in baking — coconut sugar caramelizes differently, maple reduces differently
• Whole grain and alternative flour baking mastery
• Genuine wellness philosophy

Benefits

• IMSS, Aguinaldo, vacation + premium
• On-site accommodation, organic staff meals

Work environment

Eco-hotel pastry kitchen. Tulum's organic sourcing commitment means sourcing constraints are real — when organic local strawberries are unavailable, the menu adapts. Flexibility is essential.

About the role

Pastry as nourishment, not indulgence. A coconut sugar tart with organic tropical fruit is both beautiful and genuinely healthy. Tulum's pastry chef produces food that guests feel good about eating — that alignment of pleasure and wellness is the wellness pastry chef's specific gift.