Pastry Chef

The Pyrmont Curaçao; Netherlands; Remote; EUR 65,000 - 95,000; Full time

Job summary

The Pyrmont Curaçao Beach Resort is seeking a Pastry Chef to lead its pastry and bakery operations during the pre-opening phase, crafting desserts, breads, and confections that embody the resort's soul and Autograph Collection standards.

You will design menus, establish recipes, manage a pastry team across outlets, and ensure quality, food safety, and guest delight in a fast-paced, multicultural environment.

Qualifications

• Degree or certification in Pastry Arts or Culinary Arts or equivalent professional training.
• Minimum of 5 years of experience in luxury hotels, resorts, or fine dining establishments.
• Proven expertise in pastries, desserts, bread-making, chocolate, and sugar work.
• Strong creativity and attention to detail, blending tradition and innovation.
• Leadership and supervisory experience in managing a pastry or bakery team.
• Solid knowledge of food safety, HACCP, and allergy/dietary requirements.
• Ability to work in a fast-paced, multicultural, guest-focused environment.
• Flexibility to work evenings and holidays as required.
• Passion for storytelling through food, bringing the soul of The Pyrmont into every creation.
• Proficiency in English and Spanish; Papiamentu preferred.
• Lead the entire pastry operation, including production, planning, and execution, supporting broader culinary leadership.
• Experience in monitoring food cost, inventory, and team productivity for a multi-outlet pastry operation

Responsibilities

• Oversee all pastry production for restaurants, buffets, in-room dining and banquets events.
• Standardize recipes, portion sizes, and presentation to ensure consistency.
• Maintain kitchen organization, cleanliness and compliance with food safety and sanitation standards (HACCP and local regulations).
• Maintain inventory, monitor food costs, and manage production schedules.
• Conduct regular quality checks on food preparation, portioning, and presentation.
• Collaborate with Stewarding to ensure equipment readiness, cleanliness, and smooth workflow in the pastry kitchen.
• Support Executive Sous Chef and Executive Chef in monitoring food cost, labor, and production efficiency across all pastry outlets.

Skills

Pastry Arts

Culinary Arts

Leadership

Food Safety HACCP

English & Spanish

Team Management

Education

Degree in Pastry Arts or Culinary Arts

Job description

Set to debut in Q2 2026, The Pyrmont Curaçao Beach Resort is an adults-only, all-inclusive beach resort. As part of the Autograph Collection by Marriott, The Pyrmont blends local culture and history with elevated hospitality and distinctive character. Every detail, from our spaces to our service, is designed to create meaningful, memorable experiences that spark connections and leave lasting impressions. We celebrate individuality and curate every guest's journey with care, authenticity, and purpose.

Every unforgettable experience at The Pyrmont Curaçao Beach Resort begins with leaders who live our Leadership Essentials. We believe true leadership shines through curiosity, courage, and authentic connections - qualities that inspire our teams and elevate every guest experience.

Position Summary

The Pastry Chef leads the pastry and bakery operations of The Pyrmont Curaçao, crafting desserts, breads, and confections that bring the soul of The Pyrmont to life through creativity, artistry, and flavor. This role ensures that every sweet creation embodies originality, quality, and craftsmanship in line with Autograph Collection standards. As part of the pre-opening team, the Pastry Chef will design menus, establish recipes and production standards, and lead a talented pastry team to deliver consistent excellence across restaurants, buffets, banquets, and special events.

Qualifications

• Degree or certification in Pastry Arts or Culinary Arts or equivalent professional training.
• Minimum of 5 years of experience in luxury hotels, resorts, or fine dining establishments.
• Proven expertise in pastries, desserts, bread-making, chocolate, and sugar work.
• Strong creativity and attention to detail, with the ability to blend tradition and innovation.
• Leadership and supervisory experience in managing a pastry or bakery team.
• Solid knowledge of food safety, HACCP, and allergy/dietary requirements.
• Ability to work in a fast-paced, multicultural, and guest-focused environment.
• Flexibility to work evenings and holidays as required.
• Passion for storytelling through food, bringing the soul of The Pyrmont into every creation.
• Strong communication skills. Proficiency in English and Spanish; Papiamentu preferred.
• Proven ability to lead the entire pastry operation, including production, planning, and execution, while supporting broader culinary leadership.
• Experience in monitoring food cost, inventory, and team productivity for a multi-outlet pastry operation

Key Responsibilities

Operational Excellence

• Oversee all pastry production for restaurants, buffets, in-room dining and banquets events.
• Standardize recipes, portion sizes, and presentation to ensure consistency.
• Maintain kitchen organization, cleanliness and compliance with food safety and sanitation standards (HACCP and local regulations).
• Maintain inventory, monitor food costs, and manage production schedules.
• Conduct regular quality checks on food preparation, portioning, and presentation.
• Collaborate with Stewarding to ensure equipment readiness, cleanliness, and smooth workflow in the pastry kitchen.
• Support Executive Sous Chef and Executive Chef in monitoring food cost, labor, and production efficiency across all pastry outlets.

Culinary Creativity & Brand Expression

• Develop dessert and bakery menus that reflect the soul of The Pyrmont, blending local Caribbean flavors with global pastry trends.
• Design signature desserts that become a hallmark of the resort’s identity.
• Adapt offerings for dietary needs (gluten-free, vegan, sugar-free) without compromising quality.
• Contribute to seasonal, themed, and special event menus, enhancing guest experience.
• Showcase local ingredients and techniques in a way that tells the culinary story of Curaçao and The Pyrmont.
• Lead tastings, recipe trials, and plating presentations for the pastry team to ensure consistency and creativity.
• Lead, train, and mentor pastry team members in baking, pastry, and plating techniques.
• Foster a culture of pride, precision, and creativity in the pastry kitchen.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervise and manage employees. Manage all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Participate in recruitment and interviews; provides hiring recommendations, with final decisions made by the Executive Chef.
• Ensure the team is properly trained regarding sanitation, equipment handling, and chemical usage.
• Provide leadership, vision, and prioritize departmental goals in a way that will be efficient and effective.
• Monitor productivity and provide coaching to maintain performance levels across all pastry outlets.
• Serve as a role model to demonstrate appropriate behaviors.
• Communicate performance expectations in accordance with job descriptions for each position.
• Provide performance input and assist in coaching conversations; contributes to team members’ career development plans.
• Review employee satisfaction results to identify and address employee problems or concerns.
• Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
• Partner with the Executive Chef, F&B leadership, and restaurant managers to deliver pastry experiences that enhance the overall dining journey.
• Interact with guests during tastings, special events, and celebrations.
• Personalize desserts for weddings, birthdays, and VIP occasions, adding a memorable touch.
• Ensure dietary needs and special requests are handled with care, creativity, and precision.
• Manage day-to-day operations, ensure quality, standards, and guest expectations are met on a daily basis.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Provide performance input and assist in coaching conversations; contributes to team members’ career development plans.
• Understand the impact of the department's operation on the overall property financial goals and objectives.
• Assist in monitoring food costs, inventory, and purchasing in line with budgeted targets.
• Implement portion control and waste management strategies to maximize profitability.
• Evaluate supplier quality and recommend improvements or alternatives when necessary.
• Support sustainability practices in sourcing, waste reduction, and energy efficiency.
• Monitor inventory levels, storage, and production planning to ensure efficiency and minimize waste.
• Report key financial and operational metrics (food cost, labor, waste, productivity) to Executive Sous Chef and Executive Chef.

Why Join Us?

At The Pyrmont Curaçao Beach Resort, a career is more than a job; it's an opportunity to create moments that are warm, soulful, and unforgettable. Here, history and modernity meet within the walls of a landmark brought back to life with unique energy. As we build a bold new vision of hospitality, every team member plays a part in shaping experiences that celebrate Curaçao’s heritage while embracing its future. We believe true hospitality comes from genuine connections, from people who bring their own story, culture, and personality to everything they do. At The Pyrmont Curaçao Beach Resort, authenticity inspires, and every encounter leaves a lasting impression. Be part of something inspiring, and truly extraordinary, be part of a legacy in the making.