• Design and develop new desserts within the existing approach (e.g., ice cream crepe with toppings)
• Develop new ice cream, sorbet, and gelato flavors and techniques (and inclusions, sauces, embellishments, etc.)
• Develop new recipes for cakes, sauces, and toppings
• Research new flavor trends - local trends in other cities and other countries.
• Create new approaches to desserts and beverages. 
• Re-engineer existing products to improve quality, taste, and consistency
• Source and negotiate new ingredients with vendors
• Create new food presentation/plating techniques
• Create recipe and training manuals

Skills: Dessert Development, Flavor Innovation, Recipe Creation, Trend Research, Product Re-engineering, Vendor Negotiation, Food Presentation, Recipe and Training Manual Creation

• Create, prepare, decorate, and present baked goods
• Create and prepare all pastry items
• Prepare and order daily/weekly shopping lists, keep a record of ordered and used items, making sure that expenses are within budget limits
• Create recipes from scratch
• Follow trends and innovations in pastry arts, ingredients, and technologies
• Make sure that all food products are stored according to food storage standards
• Make sure that pastry-related kitchen equipment is maintained, calibrated, and repaired properly
• Oversee a team of junior pastry cooks and other staff members
• Plan the menu of savory items and desserts, suggest seasonal menu changes based on seasonal product availability
• Ensure that the kitchen and equipment are always clean and sanitized.

Skills: Baked Goods Preparation, Pastry Creation, Inventory Management, Recipe Development, Pastry Arts Trends, Food Storage Standards, Equipment Maintenance, Team Leadership

• Daily production for all dessert items, including but not limited to Crepes, Waffles, Macarons, Eclairs, Tartes, Cakes, Paris Brest, and more.
• Take responsibility for the management of a team
• Management of all ordering and acceptance of daily deliveries and ability to keep things within set cost margins with suppliers
• Handles daily scheduling and hours and management of payroll
• Management of interviewing, hiring, training, and reviewing of BOH staff
• Work with FOH to establish and meet pars
• Developing and creating dessert menu and recipes with ownership and team, including working on packaging
• Manage organization of the kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge
• Take responsibility for daily quality checks of products
• Attend certain outside events and programs with possible travel

Skills: Dessert Production Management, Team Leadership, Supplier and Cost Management, Scheduling and Payroll, Staff Recruitment and Training, Menu Development, Kitchen Organization, Quality Control

• Reports to work dressed in proper attire and on time following proper clock in/out procedure as outlined in the employee handbook. 
• Assist the Executive Chef or Sous Chefs concerning special orders of pastry items such as wedding cakes, birthday cakes, or other items for special events
• Assist in other kitchen tasks as time permits. 
• Work a schedule that allows him/her to work or assist Chefs in large events that require pastry assistance, such as for a large party or special events. 
• Keep the Pastry station stocked with all necessary items for daily Production and ensure quality
• freshness of mise place and proper rotation of pastry items. 
• Assist the Executive Chef and Sous Chef to ensure that quality control and proper food costs are being maintained. 
• Training of at least one other individual in the preparation and presentation of the entire dessert menu. 
• Assist the Executive Chef and Executive Steward in outlining all equipment costs and needs with an understanding of the costs of these needs. 
• Support of and participation in recycling program. 

Skills: Time Management, Special Order Assistance, Kitchen Support, Event Preparation, Stock Management, Quality Control, Staff Training, Equipment Cost Management

• Lead, motivate, and encourage all kitchen staff to work as a team in achieving business objectives and common goals
• Display a high level of commitment to improving customer service
• Clearly understand the strategic vision of the Company and how it impacts business units and functions
• Adopt and implement new approaches and practices to cope with an ever-changing environment
• Concentrate on repetitive business and customers by implementing special promotions, food activities, and cultural information to drive revenue
• Create an environment in which team members are encouraged to share information, novelties, upgraded products, and new techniques
• Ensure the pastry kitchen reflects the flair, creativity, and quality expected by Sands
• Ensure product consistency is attained regarding appearance and taste
• Maintain food and labor costs while maximizing employee productivity and food quality standards
• Prepare annual operating budget, forecast Capex, and prepare business plans
• Ensure all training needs are identified and courses delivered while keeping all records on file
• Anticipate and assess issues, risks, or opportunities facing the company and apply effective, creative solutions

Skills: Team Leadership, Customer Service, Strategic Alignment, Adaptability, Revenue Growth, Collaboration, Product Consistency, Budget Management

• Expertise in menu planning and design, with a focus on seasonal and local ingredients.
• Passionate about pastry artistry, with an eye for presentation and plating.
• Knowledgeable of food safety regulations.
• Thorough knowledge of bakery/pastry methods and procedures.
• Proficient in using commercial kitchen equipment and pastry tools.
• Ability to work independently, thrive under pressure in challenging circumstances, and come up with proactive, rational solutions.
• Excellent written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Applies a professional, confidential, and ethical approach at all times.

Qualifications: BA in Culinary Management with 1 year of Experience

• Experience in a senior pastry kitchen leadership position with proven results
• Previous experience in a high-volume environment as an Executive Pastry Chef in a high-volume area
• Have a large-scale buffet and banquet experience
• Able to manage a team of approx. 50 employees and 6 chefs
• Passion for learning from food trends, food styling, and competition to continuously innovate
• Ability to adapt recipes and production methods to ensure consistency and quality across multiple locations and facilities.
• Effective communication in English, both verbal and written, in a professional manner.
• Must present a neat and professional appearance.
• Be self-motivated, a strong team player, and able to work under pressure
• Have bilingual abilities
• Flexibility with working various shifts

Qualifications: BA in Food Science with 5 years of Experience

• Creative Pastry approach, experience in a similar role, and an internationally recognized pastry/bakery qualification within full-service hotels.
• Commercial focus, with a demonstrated ability to deliver exceptional dishes and enhance guest satisfaction.
• Energetic, strong leader and possesses good people management skills.
• Experience in managing, developing, and motivating teams.
• Expertise in managing multiple production teams across different locations, ensuring smooth operations and adherence to deadlines.
• Excellent communication skills across all levels and functions.
• Guest focus, experienced in operating at the high standards of food production, quality, and hygiene to deliver memorable guest experiences.
• Excellent attention to detail, with the ability to work effectively in a fast-paced environment.
• Excellent grooming standards.
• Excellent planning and organizing skills.
• Dedicated to the delivery of exceptional service and continuous improvement.
• Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook

Qualifications: BA in Hospitality Management with 7 years of Experience

• Previous experience in luxury hotels/resorts.
• Previous experience in a patisserie.
• Expertise in menu planning and creating innovative pastry concepts
• Strong business acumen and ability to meet budget and revenue goals
• Wide knowledge and expertise in different types of pastry and techniques.
• Knowledge of food safety and sanitation practices
• Creativity and passion for food and customer service
• Excellent attention to detail in presentation and quality control
• Ability to manage and oversee kitchen operations and staff
• Able to work in a high-pressure environment
• Be a team player with excellent interpersonal and communication skills

Qualifications: BA in Hotel and Restaurant Management with 2 years of Experience

• Extensive cooking and production experience
• Experience in menu planning, pricing, and contributing to business development strategies.
• Proficient in managing inventory, ordering ingredients, and controlling food costs while maintaining quality standards.
• Ability to oversee food safety and sanitation protocols in high-volume kitchen environments.
• Skilled in troubleshooting production issues and implementing efficient solutions to streamline workflows.
• Capable of creating, testing, and evaluating new pastry and dessert recipes from scratch, as well as sauces, fillings, jellies, frostings, and icings.
• Capable of creating baked goods for specific diets (gluten-free, sugar-free, diabetes‑friendly, etc.).
• Knowledge of knives, major kitchen production equipment, bakery, and pastry work.
• Capable of producing original items of design for wedding cakes, regular cakes, retail baked goods, and special event pastries.
• Understand the use of temperature and plate presentation.
• Strong leadership skills with the ability to manage and mentor a team of pastry chefs, kitchen staff, and production assistants.
• Ability to manage multiple facilities (including Central Kitchen, Central Bakery, Grand Bakery, and Icing Room), food, and logistics distribution development.
• Ability to collaborate with executive chefs, management, and event coordinators to create custom pastry offerings tailored to client preferences.

Qualifications: BA in Culinary Arts with 8 years of Experience