Executive Pastry Chef

Here’s what you’ll do during a typical day:

• Lead the pastry operation: Direct all day-to-day pastry kitchen operations, ensuring exceptional quality, consistency, efficiency, and seamless execution across all outlets and banquet functions.
• Drive culinary excellence: Oversee the production of premium breads, viennoiserie, pastries, desserts, and specialty items, ensuring all products meet brand standards and exceed guest expectations.
• Create innovative menus: Develop and implement seasonal dessert menus, signature pastries, and new concepts that enhance the hotel’s culinary offerings while reflecting current trends and guest preferences.
• Maintain exceptional quality: Ensure every pastry and dessert is crafted and presented with creativity, precision, and attention to detail, consistently delivering an outstanding guest experience.
• Manage inventory and cost control: Oversee purchasing, inventory management, production planning, and product rotation to maintain optimal stock levels, minimize waste, and achieve food cost targets.
• Lead and develop the team: Recruit, train, mentor, and inspire the pastry team by setting clear expectations, monitoring performance, providing ongoing coaching, and fostering a collaborative, high-performing culture.
• Champion food safety and compliance: Ensure full compliance with health, food safety, sanitation, and company standards while promoting a safe, clean, and well-organized working environment for both guests and team members.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.