Pastry Chef

Alila Mayakoba; Solidaridad; Presencial; MXN 420.000 - 540.000; Jornada completa

Descripción de la vacante

The Pastry Chef at Alila Mayakoba in Quintana Roo leads the pastry and bakery team, ensuring every product aligns with luxury brand standards and financial goals, while meeting guest and owner expectations.

This role oversees banquet and outlet pastry operations, mentors staff, maintains quality control, manages inventory and costs, and develops seasonal desserts, vegan and gluten-free options, and unique culinary experiences for guests.

Formación

• Minimum 2 years as Pastry Chef in luxury hospitality.
• Proficient in chocolaterie, ice cream production, sweet and savory bakery, pastry, and confectionery.
• Demonstrated creativity and innovation in menu development.
• Strong leadership skills, with experience in team training and departmental organization.
• Fluency in Spanish and advanced English (spoken and written) are both essential.
• Experience in managing and organizing banquet setups, ensuring effective planning, resource coordination, and supervision of every detail to deliver successful, high‑quality events.
• Expertise in quality control and strict adherence to food hygiene standards.
• Skilled in inventory management and cost control.
• Experience conducting cooking classes for guests.
• Knowledge of vegan and gluten‑free cuisine.
• Ability to create seasonal concepts and desserts.
• Schedule flexibility and ability to work under pressure

Responsabilidades

• Lead pastry and bakery operations for outlets and banquets.
• Ensure consistent quality and adherence to brand standards.
• Train and supervise pastry team; manage inventory and costs.
• Collaborate with culinary and event teams to design seasonal concepts.

Conocimientos

Chocolaterie

Ice cream

Bakery & pastry

Menu creativity

Leadership training

Spanish

English (advanced)

Banquet coordination

Quality hygiene

Inventory control

Cooking classes

Vegan & gluten-free

Seasonal desserts

Descripción del empleo

The Pastry Chef is responsible for ensuring the efficient operation of the department in line with corporate strategies and brand standards, while meeting employee, guest, and owner expectations. The role functions as the Production Manager for all pastry and bakery products, ensuring they contribute to the overall success of outlets and banquets in accordance with the hotel’s standards and financial goals.

Qualifications

• Minimum of 2 years of experience as a Pastry Chef in luxury hospitality.
• Proficient in chocolaterie, ice cream production, sweet and savory bakery, pastry, and confectionery.
• Demonstrated creativity and innovation in menu development.
• Strong leadership skills, with experience in team training and departmental organization.
• Fluency in Spanish and advanced English (spoken and written) are both essential.
• Experience in managing and organizing banquet setups, ensuring effective planning, resource coordination, and supervision of every detail to deliver successful, high‑quality events.
• Expertise in quality control and strict adherence to food hygiene standards.
• Skilled in inventory management and cost control.
• Experience conducting cooking classes for guests.
• Knowledge of vegan and gluten‑free cuisine.
• Ability to create seasonal concepts and desserts.
• Schedule flexibility and ability to work under pressure