Head Pastry Chef

Your Day to Day Key Responsibilities ​ Support daily kitchen operations to ensure food quality, presentation, and service standards are consistently met. ​ Assist in pre-opening activities including kitchen setup, SOP implementation, equipment testing, and trial operations. ​ Supervise and coordinate kitchen colleagues during shifts, ensuring proper workflow and productivity.

​ Ensure compliance with IHG standards, HACCP, LQA, and local health regulations. ​ Assist with food cost control, portion control, inventory management, and waste reduction. ​ Support recruitment, training, onboarding, and development of kitchen colleagues. ​ Maintain cleanliness, organization, and safe working practices in all kitchen areas.

​ Assist in menu execution, recipe standardization, and production planning. ​ Complete administrative tasks, logs, and reports as required. ​ ​ Qualifications ​ Diploma or Degree in Culinary Arts or equivalent qualification. ​ Minimum 3–5 years of culinary experience, including supervisory roles in a hotel or large-scale kitchen.

​ Pre-opening experience preferred. ​ Experience with international hotel brands is an advantage. ​ ​ Skills & Competencies ​ Strong supervisory and leadership skills ​ Good knowledge of food safety, hygiene, and kitchen operations ​ Understanding of food cost control and inventory management ​ Ability to work in a fast-paced, pre-opening environment ​ Good communication skills in English ​ ​ Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses.

​ To collaborate directly with all support departments—Engineering, Stewarding, and. Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.​ Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.

​ Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.​ To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.​ Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.

​ Ensures customer satisfaction in accordance with the Inter. Continental Distinction Service. Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.​ He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.

​ I personally meet with potential event guests for menu planning and discussions. I interactwith IHG guests daily in outlets and create meaningful relationships. ​ Personally, I monitor and follow through on VIP guests' and special dietary requirements.​ ​ ​