PURPOSE This position is responsible for leading the pastry and bakery operations to deliver high-quality desserts, breads, and baked goods that align with the clubs' culinary vision and guest expectations. It supports recruitment, training, and performance evaluation of the pastry team, and serves as a reference document for defining responsibilities and determining appropriate job classification. The role requires creativity, precision, and strong collaboration with the culinary team to ensure consistency, innovation, and excellence in every pastry offering.

Reports to : Cluster Executive Chef

Reporting Roles : Sous Chefs, Chef de Partie and Commis

External - Members/ Guests, Vendors, Consultants, Service providers, Authorities

Internal - Managers, Supervisors, Staff and Contractual Staff

Oversee day-to-day operations of the pastry and bakery kitchen, ensuring smooth production and high-quality output for restaurants, banquets, and cake shop.

• Monitor cost control, minimize wastage, and ensure proper stock, hygiene, and maintenance practices.





• Lead menu development and visual presentation for pastries, cakes, desserts, and decorative displays.

• Maintain equipment and workspace hygiene in line with Health Department and hotel standards.

Train kitchen team members in standard recipes, modern pastry techniques, and plating styles.

• Provide consistent feedback and coaching to improve staff capabilities and innovation.

• Review finished products regularly to ensure quality and consistency.

• Keep updated with global pastry trends and apply best practices to improve the product line.

Lead, mentor, and motivate pastry team through daily briefings, performance reviews, and recognition initiatives.

• Assist in recruiting, onboarding, and succession planning for pastry staff.

• Ensure grooming and qualified conduct of all team members aligns with brand expectations.

Business and Financial Acumen

• Manage kitchen inventory and control costs to meet fi

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