Lead Pastry Chef — Banquets & Creative Desserts

St. Regis Hotels & Resorts; Roma; On-site; EUR 35,000 - 40,000; Full time

Job summary

The St. Regis Rome seeks an Executive Pastry Chef reporting to the Executive Assistant Manager in charge of F&B. The role leads the pastry team to serve restaurants and banqueting, showcasing creative baking and decoration while maintaining quality and budget targets.

Responsibilities include staff development, sanitation adherence, and ensuring excellent guest satisfaction through exceptional pastry offerings across all outlets.

Qualifications

• High school diploma or GED with 4 years in culinary, food & beverage, or related area.
• 2-year degree in Culinary Arts, Hotel & Restaurant Management, or related major; 3 years experience in culinary, food & beverage, or related area.

Responsibilities

• Leads pastry team and oversees day-to-day pastry operations.
• Ensures sanitation and compliance with food safety standards.
• Maintains quality and consistency of pastries across restaurants and banquets.
• Develops and trains staff to improve results while adhering to standards.
• Manages purchasing, receiving, and storage of pastry-related supplies.

Skills

Pastry team leadership

Budget management

Staff supervision

Quality control

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel & Restaurant Management

Job description

The St. Regis Rome seeks an Executive Pastry Chef reporting to the Executive Assistant Manager in charge of F&B. The role leads the pastry team to serve restaurants and banqueting, showcasing creative baking and decoration while maintaining quality and budget targets.

Responsibilities include staff development, sanitation adherence, and ensuring excellent guest satisfaction through exceptional pastry offerings across all outlets.