1. Integral
  2. Permanente
  4. Culinária





Executive Pastry Chef


Luxury & Lifestyle

Company Description

Your Fairmont Journey Starts Here:

Are you a someone with a passion for excellence and a flair for exceptional hospitality? Fairmont Udaipur Palace invites you to embark on an unforgettable journey of luxury and join our pre-opening team.

Job Description

•    Design and develop innovative pastry menus in line with the hotel's culinary standards and guest preferences.
•    Supervise the production of pastries, desserts, and baked goods to ensure consistent quality, taste, and presentation.
•    Lead and manage a team of pastry chefs and bakers, providing guidance, training, and motivation for optimal performance.
•    Monitor pastry ingredient inventory levels, placing orders as needed to maintain stock levels while minimizing waste.
•    Implement quality control measures to uphold excellence standards in pastry production, including taste testing and visual inspections.
•    Ensure compliance with food safety and sanitation regulations, as well as internal policies and procedures.
•    Stay updated on industry trends and innovations in pastry techniques, ingredients, and presentation styles, and incorporating them into menu development as appropriate.
•    Foster a guest-centric approach to pastry production, soliciting feedback, and making adjustments for guest satisfaction.

This role demands strategic thinking, strong leadership, and a focus on delivering exceptional guest experiences while maximizing revenue and profitability.

Leading the Discipline Teams:

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviours.
  • Ensures and maintains the productivity level of employees.
  • Supervises pastry preparation shift operations.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Represents the property in media events as needed.
  • Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are met:

  • Develops, designs, or creates new ideas and items for pastry kitchen.
  • Must be certified with HACCP Level 2 or 3.
  • Overseeing all aspects of pastry production, including recipe development, preparation, and presentation.
  • Ensuring consistency and quality in all pastry items produced.
  • Follows proper handling and right temperature of all food products.
  • Collaborating with other kitchen staff to develop dessert menus that complement overall restaurant themes and offerings.
  • Adhering to health and safety regulations and maintaining cleanliness in the pastry kitchen.
  • Developing and implementing cost-effective strategies to maximize profitability while maintaining quality standards.
  • Maintains food preparation handling and correct storage standards.
  • Recognizes superior quality products, presentations and flavour.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Ensures compliance with all applicable laws and regulations.
  • Assists the Director of Culinary with menu development associated with pastry.
  • Operates and maintains all department equipment and reports malfunctions.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service:

  • Monitors and provides service behaviours that are above and beyond for customer satisfaction.
  • Providing exceptional customer service and accommodating special dietary needs or requests.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Sets a positive example for guest relations.
  • Empowers employees to provide excellent customer service.
  • Responds to and handles guest problems and complaints.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals:

  • Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
  • Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
  • Supports procedures for food and beverage portion and waste controls.
  • Purchases appropriate supplies and manage inventories according to budget.
  • Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  • Ensures property policies are administered fairly and consistently.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Uses all available on the job training tools for employees.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities:

  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Attends and participates in all pertinent meetings.


High school diploma or GED; 8 years’ experience in culinary, food and beverage, or related professional area.


2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years’ experience in culinary, food and beverage, or related professional area.

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

Diversidade & Inclusão para a Accor significa acolher cada um e respeitar suas diferenças, priorizando apenas qualidades e habilidades na ampliação de oportunidades de emprego e desenvolvimento. Nossa ambição é proporcionar emprego com propósito, e uma cultura acolhedora, excelentes condições de trabalho e promover o desenvolvimento de todas as pessoas, incluindo as pessoas com deficiência. Não hesite em nos informar de quaisquer necessidades específicas que possa ter para que possamos levá-las em consideração.


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