Royal Island is a faraway island retreat where every day is a new chapter. Located in the heart of the Baa Atoll, less than 20 minutes from Velana International Airport by domestic flight, our all-inclusive resort brings together the intimacy of a village, the spirit of escapism, and the warmth of Maldivian culture. It's a place to wake up to uninterrupted ocean views, connect over soulful South Asian dining, and be inspired by an evergrowing collection of signature excursions and spa experiences.

Unleash Your Artistic Flair as Assistant Pastry Chef at a Premier Resort Destination!

Are you a visionary chocolatier with a passion for crafting exquisite chocolate creations and modern cake designs that redefine culinary artistry? Do you have the skills and innovation to lead a talented team in producing decadent desserts that captivate the senses and elevate the dining experience to new heights? If you are a master of chocolate and cake design, ready to showcase your talent in a luxurious setting, we invite you to be a culinary leader at our esteemed resort, where every dessert is a work of art and every creation is a masterpiece.

As our Assistant Pastry Chef, you will:

• Showcase Your Expertise: Create stunning desserts that blend creativity with precision in chocolate artistry and modern cake design.
• Lead the Dessert Team: Oversee the production and presentation of exquisite chocolates, cakes, and pastries, ensuring the highest standards of quality, flavor, and visual appeal.
• Collaborate on Innovative Menus: Work with the Executive Pastry Chef and culinary team to develop innovative dessert menus that reflect seasonal ingredients, culinary trends, and guest preferences.
• Mentor and Train Staff: Guide dessert staff in chocolate techniques, cake decoration, and dessert preparation to maintain the quality and creativity of the resort’s sweet offerings.
• Manage Operations: Handle production schedules, inventory levels, and cost control measures to optimize dessert operations and deliver exceptional culinary experiences.
• Stay Current: Keep up with chocolate and cake design trends, techniques, and ingredients, continuously seeking opportunities for culinary innovation and creativity in the realm of desserts.

• A minimum of 5-7 years of experience in chocolate artistry and modern cake design, with at least 2-3 years in a leadership role as a Chocolatier, Pastry Chef, or Sous Chef.
• Proficiency in a variety of chocolate techniques, cake decoration styles, and dessert creation methods.
• Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team.
• Excellent organizational, communication, and problem-solving abilities.
• A genuine passion for chocolate and cake design, a commitment to quality, and a dedication to delivering exceptional culinary experiences.