Confectioner – Pastry Chef

About the role

The Confectioner will deliver high‑quality, technically excellent pastry and dessert creations in line with company standards and public health regulations. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef, the role ensures guest satisfaction through consistent, artistic production.

Key responsibilities

• Prepare and present premium pastries, desserts, petit fours, and baked goods for all meal services.
• Collaborate with the pastry team to maintain consistent production and presentation standards.
• Supervise daily pastry operations and step in for the Pastry Chef when required.
• Organise buffet displays, service stations, and special‑event dessert setups to company specifications.
• Plan production schedules, manage requisitions, and coordinate special orders based on guest demand.
• Maintain food quality, proper storage, inventory control and minimise waste.
• Ensure cleanliness, sanitation and compliance with food‑safety and public‑health regulations.
• Monitor equipment condition, perform basic maintenance and report issues promptly.
• Support training, onboarding and development of pastry team members.
• Deliver exceptional guest service, accommodate dietary requirements and follow all company policies and SOPs.

Required profile

• Valid STCW95 certification.
• Minimum 4 years experience in a similar role at an international 5‑star establishment.
• Good knowledge of international cuisine and public‑health policies.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.
• Fluent spoken and written English.

Required skills

• Pastry preparation and dessert creation.
• Buffet display organization.
• Production scheduling.
• Inventory management.
• Food‑safety compliance.
• Equipment maintenance.