Executive Pastry Chef - Fairmont Agra

Lead and manage the hotel's pastry and bakery operations, ensuring exceptional quality, creativity, and presentation standards consistent with luxury hospitality expectations Oversee the production of pastries, desserts, breads, chocolates, and specialty bakery items while maintaining rigorous food safety practices and hygiene standards Develop and innovate pastry menus, incorporating seasonal ingredients and culinary trends to enhance guest experiences and drive revenue Manage team recruitment, training, and development to build a skilled pastry brigade capable of executing complex culinary techniques Maintain strict cost efficiency and budget management by monitoring ingredient costs, minimizing waste, and optimizing resource allocation Conduct regular quality assurance checks and implement corrective measures to maintain consistency across all pastry and bakery products Manage supplier relationships, procurement, and inventory control to ensure availability of premium ingredients and supplies Collaborate with executive chefs, restaurant managers, and event planning teams to deliver customized pastry solutions for banquets, conferences, and special occasions Oversee kitchen equipment maintenance, sanitation protocols, and operational efficiency to ensure a safe and productive work environment Schedule staff shifts, manage performance evaluations, and foster a culture of excellence and continuous improvement within the pastry department Respond to guest inquiries and special dietary requirements, ensuring personalized service and satisfaction Maintain detailed records of recipes, production logs, and compliance documentation to meet hotel and regulatory standards Diploma or Bachelor's degree in Culinary Arts, Bakery & Pastry Arts, Hotel Management, or a related field. Minimum 8–12 years of professional pastry experience in luxury hotels, resorts, or fine-dining establishments. Previous experience as Executive Pastry Chef, Pastry Chef, or Senior Pastry Chef in a 5-star hotel is preferred. Strong knowledge of international pastry techniques, chocolate work, bakery production, confectionery, and plated desserts. Proven experience in managing large pastry teams and high-volume operations in luxury hospitality settings. Demonstrated expertise in food safety management, HACCP principles, and hygiene compliance standards. Strong financial acumen with experience in budget management, cost control, and resource optimization. Proficiency in menu development, culinary innovation, and incorporating seasonal and local ingredients. Experience managing supplier relationships, procurement processes, and inventory control systems. Knowledge of accommodating special dietary requirements and allergen management in pastry production. WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"