Founded in Singapore in 1887, Raffles Hotels, Resorts & Residences are places of endless possibility where ideas are born, history is made and stories and legends are created. We champion fine art and design, and foster culture in all its forms – within our storied walls and the communities beyond. Our renowned legacy of gracious service knows no bounds. We are the authentic heart of a destination.

At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience.

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. 

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

The Executive Pastry Chef is responsible for overseeing the pastry kitchen operations of the hotel, ensuring the creation of high-quality, and innovative pastry items for all dining outlets, events, and catering services. This role involves managing a team of pastry chefs, designing and developing creative menus, maintaining quality standards, and ensuring smooth kitchen operations in a luxury hotel environment. The Executive Pastry Chef is expected to deliver exceptional culinary experiences that align with the hotel’s reputation for excellence.

Key Responsibilities:

• Design and create innovative, seasonal, and visually appealing pastry menus for all hotel dining outlets (restaurants, bars, in-room dining, etc.) and events
• Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas to the hotel’s offerings
• Customize and develop specialized menus for high-profile events, banquets, weddings, and VIP services
• Ensure all pastry products meet the hotel’s standards for taste, presentation, and consistency
• Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed
• Conduct regular quality checks to maintain high standards in every aspect of pastry production
• Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality
• Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels
• Analyse sales reports and forecast demand to ensure the correct quantity of products is prepared
• Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards
• Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff
• Schedule, supervise, and evaluate team members to ensure smooth kitchen operations
• Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the luxury standards of the hotel
• Personally handle guest requests, complaints, or concerns related to pastry offerings to maintain the hotel’s reputation for excellence.
• Enforce and adhere to strict health and safety regulations in the kitchen
• Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations

• Proven experience as an Executive Pastry Chef in a luxury hotel or resort
• Extensive knowledge of classical and contemporary pastry techniques, including desserts, breads, cakes, confections, and plated desserts
• Strong leadership and team management skills, with a demonstrated ability to inspire and lead a large and diverse team in a high-pressure environment
• Excellent organizational, time-management, and problem-solving abilities
• Ability to work creatively and efficiently within budget constraints
• Strong understanding of food safety regulations and quality control standards
• Exceptional communication skills and the ability to collaborate with various departments
• Culinary degree or equivalent qualification from a reputable culinary school is preferred