Lead Pastry Chef - Luxury Hotel & Creative Desserts

PPOAR; Porto; On-site; EUR 16,000 - 19,000; Full time

Job summary

PPOAR is seeking a skilled Pastry Chef in Porto to lead dessert creation for a luxury hotel. You will craft and update pastry recipes, oversee production across outlets, and ensure top quality in taste and presentation. Strong leadership and English communication are essential for mentoring the team and coordinating with other chefs.

The role involves managing inventory, controlling costs, and collaborating on seasonal menus to delight guests in a premium hospitality setting in Porto.

Qualifications

• Proven experience as a Pastry Chef in a high-end hotel or restaurant.
• Culinary degree or equivalent training preferred.
• Extensive knowledge of baking techniques, flavors, textures, ingredients, and presentation.
• Ability to work under pressure in a fast-paced environment.
• Strong leadership and mentoring abilities.

Responsibilities

• Develop new pastry recipes and update existing ones, considering dietary restrictions and allergies.
• Prepare desserts, pastries, and breads for all hotel outlets (restaurants, banquets, room service, events).
• Ensure timely production with consistent taste, presentation, and portions.
• Supervise and train pastry cooks and assistants on methods, safety, and quality.
• Maintain pastry inventory and order supplies to minimize waste and ensure freshness.
• Monitor food cost by tracking usage and adjusting recipes as needed.
• Collaborate with chefs to create seasonal menus meeting guest preferences.

Skills

Pastry skills

Baking techniques

Menu development

English proficiency

Leadership

Time management

Education

Culinary degree or equivalent

Job description

PPOAR is seeking a skilled Pastry Chef in Porto to lead dessert creation for a luxury hotel. You will craft and update pastry recipes, oversee production across outlets, and ensure top quality in taste and presentation. Strong leadership and English communication are essential for mentoring the team and coordinating with other chefs.

The role involves managing inventory, controlling costs, and collaborating on seasonal menus to delight guests in a premium hospitality setting in Porto.