Executive Pastry Chef - Lead Creative Dessert Program

India Abroad; Porto; Presencial; EUR 11 000 - 15 000; Tempo integral

Resumo da oferta

India Abroad in Porto, Portugal seeks an Executive Pastry Chef to lead the dessert program and pastry team. You will create and oversee the dessert menu, ensuring top quality, taste and presentation that elevate the dining experience.

You will train bakers and pastry staff, supervise production, manage inventory, and collaborate with the executive chef to align desserts with the overall menu. Flexibility for evenings and weekends is required.

Qualificações

• Proven experience as an Executive Pastry Chef or similar role in a fine dining establishment.
• Excellent knowledge of dessert techniques, flavors, and presentation.
• Creative mindset with a passion for developing new dessert recipes.
• Strong leadership skills to train and motivate a team.
• Attention to detail and ability to maintain high standards under pressure.
• Knowledge of food safety regulations.
• Ability to work flexible hours including nights, weekends, and holidays.

Responsabilidades

• Develop and update the dessert menu based on seasonal ingredients and customer preferences.
• Train and supervise pastry chefs, bakers and kitchen staff on techniques and recipes.
• Oversee dessert production ensuring taste, presentation and quality meet standards.
• Monitor pastry inventory and place orders as needed.
• Maintain a clean and organized pastry kitchen following food safety rules.
• Collaborate with the executive chef to complement the menu with desserts.
• Keep up-to-date with dessert trends and techniques and apply them.
• Work closely with front-of-house staff to ensure guest satisfaction.

Conhecimentos

Dessert techniques

Leadership

Menu development

Food safety

Descrição da oferta de emprego

India Abroad in Porto, Portugal seeks an Executive Pastry Chef to lead the dessert program and pastry team. You will create and oversee the dessert menu, ensuring top quality, taste and presentation that elevate the dining experience.

You will train bakers and pastry staff, supervise production, manage inventory, and collaborate with the executive chef to align desserts with the overall menu. Flexibility for evenings and weekends is required.