Job Detail

???? About the Role
As the Pastry Chef, you will lead the Pastry and Bakery sections of the resort, ensuring that every dessert, bread, and pastry meets the standards of RIU’s global brand. You will be a bridge between the Corporate Kitchen’s vision and local execution, managing a talented team during the critical pre-opening phase and beyond. This role requires a blend of high-level technical artistry, strict financial discipline, and a hands-on leadership style.

???? What You’ll Do
Menu Management & Execution: Execute and audit all pastry, dessert, and bakery menus provided by the Corporate Kitchen to ensure 100% brand consistency and recipe adherence.

Operational Leadership: Manage daily departmental activities and production schedules while verifying that every product meets our "Gold Standard" before guest service.

Resource Management: Oversee the pastry unit’s budget, inventory, and control systems to optimize profitability and minimize waste.

Personnel & Training: Lead, mentor, and schedule the pastry team to ensure elite technical skills and optimal departmental productivity.

Hygiene, Safety & Environment: Maintain strict HACCP compliance and safety standards across all work and storage areas to ensure a clean, audit-ready environment.

✔️ What We’re Looking For
Experience: Minimum 5–7 years of experience in culinary operations, with at least 3 years as a Pastry Chef or Head Pastry Chef in a 4 or 5-star resort.

Technical Skills: Expert knowledge of international pastry, bakery, and Asian-inspired desserts. High proficiency in allergen control and dietary requirement management.

Leadership: Proven ability to manage a large, multicultural team and a passion for mentoring junior talent.

Education: Degree or Diploma in Pastry Arts, Hospitality Management, or a related field. HACCP & Food Safety certifications.

Languages: Strong command of English and Thai (spoken and written) is required to coordinate with Corporate and local staff.