Executive Pastry Chef

Manage daily pastry operations by supervising shift staff, personally performing baking and decorating tasks, and executing requests based on required specifications. Lead the discipline teams to promote consistent, high-quality products while maintaining sanitation standards and food handling protocols. Develop new pastry ideas, assist the Executive Chef with menu development, and create decorative food displays. Monitor inventories, purchase supplies within budget, and train employees on safety procedures and menu items. Represent the property in media events, facilitate pastry classes for customers, and handle guest complaints to ensure satisfaction. Review staffing levels, solicit feedback, and address developmental needs through coaching and mentoring.