Executive Pastry Chef

Raffles Udaipur opened in 2021, its ornamental gardens, tumbling fountains and stately Indo-Saracenic architecture describing a love story between India and the West. Set on a 21-acre private island rich with birdlife and exotic flora and fauna, this contemporary reimagining of a country mansion is the first Raffles hotel in India.

Just 20 minutes from the airport, Raffles Udaipur spans a private island and serene lakeshore. Begin your journey with a graceful boat ride, guided by migratory birds. Discover 137 rooms and suites, 10 dining experiences, two pools, wellness rituals, and the timeless care of the Raffles Butler.

We are seeking an accomplished and visionary Executive Pastry Chef to lead our pastry operations in Udaipur, India. In this pivotal role, you will oversee all aspects of pastry production, from innovative menu development to daily kitchen operations, while building and mentoring a talented pastry team. This position offers the opportunity to showcase your culinary expertise in a dynamic hospitality environment where creativity, precision, and excellence are paramount.

• Develop, design, and execute innovative and customized dessert menus for restaurants, banquets, special events, and room service, while maintaining the highest standards of taste, presentation, and consistency
• Oversee daily pastry production and workflow across all outlets, ensuring adherence to recipes, portion control, and quality standards that exceed guest expectations
• Stay current with emerging pastry trends, techniques, and premium ingredients to keep our offerings fresh, competitive, and aligned with culinary excellence
• Recruit, train, mentor, and evaluate pastry kitchen staff, fostering a positive, professional, and disciplined kitchen culture that promotes continuous improvement and professional growth
• Manage production schedules efficiently to meet service demands, banquet requirements, and special event timelines while maintaining operational flexibility
• Develop and manage pastry department budgets, controlling food and labor costs through strategic planning, waste reduction, and efficient resource allocation
• Order ingredients and supplies strategically, analyzing vendor options and quality to minimize waste while maintaining premium standards
• Ensure full compliance with all health, safety, and sanitation regulations, maintaining HACCP standards and company food safety protocols across all pastry work areas
• Maintain the cleanliness, organization, and safety of all pastry work areas, equipment, and storage facilities to the highest professional standards
• Collaborate closely with the Executive Chef and Food & Beverage leadership on menu planning, seasonal offerings, and strategic initiatives
• Coordinate seamlessly with banquet, sales, and operations teams to deliver exceptional results for large-scale functions and special events
• Analyze food costs, pricing strategies, and profitability metrics to optimize departmental performance and contribute to overall business objectives

• Proven experience as an Executive Pastry Chef or Senior Pastry Chef in a luxury hotel, resort, or high-volume hospitality operation
• Formal culinary or pastry training from an accredited institution (preferred)
• Demonstrated expertise in classic and modern pastry techniques, including plating, presentation, and advanced decoration methods
• Strong leadership, organizational, and communication skills with the ability to inspire and develop team members
• Proven ability to manage multiple outlets and high-volume production environments while maintaining consistent quality
• Comprehensive knowledge of food safety, sanitation standards, and HACCP protocols
• Experience with budget management, food costing, pricing analysis, and inventory control
• Proficiency with kitchen management systems and point-of-sale software
• Excellent attention to detail with a commitment to precision in recipe development and execution
• Ability to work effectively under pressure in a fast-paced kitchen environment while maintaining composure and quality
• Strong interpersonal and collaborative skills with the ability to work cross-functionally with various departments
• Knowledge of local food regulations and sourcing practices relevant to India
• Experience planning and executing banquets and special culinary events
• Flexibility and adaptability to changing service demands and operational requirements
• Analytical mindset with the ability to assess performance metrics and implement continuous improvements

• An opportunity to be with world’s preferred hospitality company
• Captivating and rewarding experience working alongside passionate professionals
• Range of exclusive Heartist Benefits
• Develop your talent through learning programs by Academy Accor.