Executive Pastry Chef

Fairmont La Hacienda will offer guests one of the most exclusive resorts in southern Spain.

Situated on the San Roque coast, in a unique and privileged enclave near Sotogrande, it features a luxurious 5-star hotel and branded residences, showcasing breathtaking sea views.

Guests at Fairmont La Hacienda will indulge in a luxury resort experience with access to pools, a spa, fitness facilities, a grand ballroom, and flexible meeting spaces.

Surrounded by two of southern Europe's most renowned golf courses, the hotel provides an exclusive retreat for golf enthusiasts, beach lovers, and discerning travelers. 

The Pastry Chef in a luxury hotel plays a key role in the creation and supervision of the pastry and dessert offerings, ensuring that every product meets the highest standards of quality and presentation.

Responsibilities

1. Supervision and Management of the Pastry Team:

• Leadership: Direct and motivate the pastry staff, assigning tasks and fostering a collaborative work environment.

• Training: Train the team in advanced pastry techniques and food hygiene and safety regulations.

2. Product Development and Creation:

• Innovation: Design and develop new dessert recipes and presentations aligned with current culinary trends and guest expectations.

• Customization: Adapt pastry offerings for special events, tasting menus, or specific dietary needs.

3. Operational Management:

• Quality Control: Ensure all pastry products maintain consistent quality and presentation.

• Inventory Management: Oversee stock of ingredients and supplies, placing orders and supervising deliveries to ensure freshness and availability.

4. Interdepartmental Collaboration:

• Coordination: Work closely with other departments, such as the kitchen, banqueting, and event management, to ensure a comprehensive gastronomic experience for guests.

• Consultation: Provide guidance and recommendations on dessert and cake selections for special menus or events.

5. Compliance with Standards and Regulations:

• Hygiene and Safety: Ensure compliance with all food hygiene and safety regulations in all pastry operations.

• Sustainability: Implement sustainable practices in ingredient sourcing and waste management.

Education and Required Experience

• Academic Background

• Previous experience as a Pastry Sous Chef or Pastry Chef in a luxury hotel or professional pastry kitchen

Physical Requirements

• Lifting of heavy objects

• Exposure to heat and cold

• Physical mobility and agility

• Ability to work under pressure

• Teamwork

• Extended periods of standing

What is in it for you:

• Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!