Responsibilities
- Design and implement pastry, dessert, chocolate, and bread menus for all hotel food outlets
- Develop seasonal and custom offerings that reflect French culinary excellence and local identity
- Maintain consistent standards in taste, appearance, and quality across all baked and dessert items
- Create signature confections that embody the spirit of the property and the energy of Rio de Janeiro
- Partner with the Executive Chef to deliver curated dining experiences and event-specific menus
- Lead, train, and inspire a team of pastry professionals to achieve high performance and creativity
- Manage team structure, shift planning, and task delegation within the pastry department
- Conduct ongoing training to advance technical skills and uphold culinary standards
- Support pre-opening activities including kitchen setup and team recruitment
- Ensure all pastry operations comply with HACCP and food safety protocols
- Monitor and optimize food costs, reduce waste, and manage stock efficiently
- Collaborate with procurement to select high-quality local and imported ingredients
- Ensure equipment is maintained in optimal condition and report maintenance issues promptly
- Design personalized guest experiences through custom cakes, amenities, and special occasion details
- Accommodate dietary restrictions and allergies with thoughtful and inventive solutions
- Interact with guests during events to showcase and explain pastry craftsmanship
Work Arrangement
On-site — Rio de Janeiro
