Executive Pastry Chef - Fairmont Agra

Fairmont; Agra District; On-site; INR 1,500,000 - 3,000,000; Full time

Benefits offered by this job

Come As You Are

Work With Purpose

Grow, Learn and Enjoy

Explore Limitless Possibilities

Job summary

Accor in India seeks an accomplished Executive Pastry Chef to lead the hotel's pastry and bakery operations, delivering luxury quality, creativity, and presentation that meet five-star standards. You will oversee production, menu development, budgeting, HACCP compliance, and mentor a large pastry team, collaborating with executive chefs and banquet teams to create unforgettable experiences.

This role demands strong leadership, culinary innovation, and a passion for locally sourced ingredients to

Qualifications

• Diploma or Bachelor's degree in Culinary Arts, Bakery & Pastry Arts, Hotel Management, or a related field.
• Minimum 8–12 years of professional pastry experience in luxury hotels, resorts, or fine-dining establishments.
• Previous experience as Executive Pastry Chef, Pastry Chef, or Senior Pastry Chef in a 5-star hotel is preferred.
• Strong knowledge of international pastry techniques, chocolate work, bakery production, confectionery, and plated desserts.
• Proven experience in managing large pastry teams and high-volume operations in luxury hospitality settings.
• Demonstrated expertise in food safety management, HACCP principles, and hygiene compliance standards.
• Strong financial acumen with experience in budget management, cost control, and resource optimization.
• Proficiency in menu development, culinary innovation, and incorporating seasonal and local ingredients.
• Experience managing supplier relationships, procurement processes, and inventory control systems.
• Knowledge of accommodating special dietary requirements and allergen management in pastry production.

Responsibilities

• Lead and manage the hotel's pastry and bakery operations, ensuring high quality and luxury standards.
• Oversee production of pastries, desserts, breads, chocolates, and specialty bakery items with strict hygiene.
• Develop and innovate pastry menus using seasonal ingredients and trends.
• Manage team recruitment, training, and development for a skilled pastry brigade.
• Maintain cost efficiency by monitoring ingredient costs and reducing waste.
• Conduct quality assurance checks and implement corrective measures for consistency.
• Manage supplier relationships, procurement, and inventory control.
• Collaborate with executive chefs, banquet teams to deliver customized pastry solutions.
• Oversee kitchen equipment maintenance, sanitation, and safety protocols.
• Schedule shifts, manage performance, and foster excellence in the pastry department.
• Respond to guest inquiries and dietary requirements with personalized service.
• Maintain records of recipes, production logs, and compliance documentation to meet standards.

Skills

Pastry expertise

Team leadership

Food safety HACCP

Budget management

Menu development

Education

Diploma or Bachelor's degree in Culinary Arts, Bakery & Pastry Arts, Hotel Management, or a related field

Job description

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

• Lead and manage the hotel's pastry and bakery operations, ensuring exceptional quality, creativity, and presentation standards consistent with luxury hospitality expectations
• Oversee the production of pastries, desserts, breads, chocolates, and specialty bakery items while maintaining rigorous food safety practices and hygiene standards
• Develop and innovate pastry menus, incorporating seasonal ingredients and culinary trends to enhance guest experiences and drive revenue
• Manage team recruitment, training, and development to build a skilled pastry brigade capable of executing complex culinary techniques
• Maintain strict cost efficiency and budget management by monitoring ingredient costs, minimizing waste, and optimizing resource allocation
• Conduct regular quality assurance checks and implement corrective measures to maintain consistency across all pastry and bakery products
• Manage supplier relationships, procurement, and inventory control to ensure availability of premium ingredients and supplies
• Collaborate with executive chefs, restaurant managers, and event planning teams to deliver customized pastry solutions for banquets, conferences, and special occasions
• Oversee kitchen equipment maintenance, sanitation protocols, and operational efficiency to ensure a safe and productive work environment
• Schedule staff shifts, manage performance evaluations, and foster a culture of excellence and continuous improvement within the pastry department
• Respond to guest inquiries and special dietary requirements, ensuring personalized service and satisfaction
• Maintain detailed records of recipes, production logs, and compliance documentation to meet hotel and regulatory standards

Qualifications

• Diploma or Bachelor's degree in Culinary Arts, Bakery & Pastry Arts, Hotel Management, or a related field.
• Minimum 8–12 years of professional pastry experience in luxury hotels, resorts, or fine-dining establishments.
• Previous experience as Executive Pastry Chef, Pastry Chef, or Senior Pastry Chef in a 5-star hotel is preferred.
• Strong knowledge of international pastry techniques, chocolate work, bakery production, confectionery, and plated desserts.
• Proven experience in managing large pastry teams and high-volume operations in luxury hospitality settings.
• Demonstrated expertise in food safety management, HACCP principles, and hygiene compliance standards.
• Strong financial acumen with experience in budget management, cost control, and resource optimization.
• Proficiency in menu development, culinary innovation, and incorporating seasonal and local ingredients.
• Experience managing supplier relationships, procurement processes, and inventory control systems.
• Knowledge of accommodating special dietary requirements and allergen management in pastry production.

Additional Information

WHAT IS IN IT FOR YOU:

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities