Lead Pastry Chef – Luxury Hotel Experience & Team Leadership

Experimental; Porto; On-site; EUR 35,000 - 48,000; Full time

Job summary

Experimental Porto is seeking a Pastry Chef to lead pastry operations under the Head Chef, ensuring smooth service and a motivating environment for the pastry team. You will deliver an unforgettable guest experience through high-quality desserts and strong leadership.

You should be a graduated pastry arts professional with significant luxury-hotel experience, able to manage cost control, menu development, and team training while maintaining strict HACCP and hygiene standards.

Qualifications

• Graduated in pastry arts and has significant experience in a similar role, preferably in a luxury establishment.
• A true motivator who can inspire and unite a team.
• Strong skills in cost control, data analysis, and productivity optimization.
• Autonomous, adaptable, and highly organized with initiative and commitment to hospitality and customer service.

Responsibilities

• Research & Development: Assist in discovering and tasting new desserts; help update menus to meet quality standards.
• Suppliers: Ensure dessert quality/quantity; check delivery notes and invoices; inform Head Chef about equipment needs.
• HACCP & Workplace Safety: Comply with nutrition, hygiene and safety regulations; follow dress code and hygiene standards.
• Recruitment & Team Building: Lead the team; participate in training and development; demonstrate techniques; maintain professionalism; attend briefings.
• Service: Ensure quality of dishes; foster positive interactions between team and guests; ensure front-of-house colleagues are treated with respect; maintain equipment and attire.

Skills

Team leadership

Cost control

Data analysis

Productivity optimization

Education

Pastry arts degree

Job description

Experimental Porto is seeking a Pastry Chef to lead pastry operations under the Head Chef, ensuring smooth service and a motivating environment for the pastry team. You will deliver an unforgettable guest experience through high-quality desserts and strong leadership.

You should be a graduated pastry arts professional with significant luxury-hotel experience, able to manage cost control, menu development, and team training while maintaining strict HACCP and hygiene standards.