Employerland, on behalf of a luxury 5-star hotel in Cortina d'Ampezzo, is looking for a Pastry Chef.
Our Pastry Chef plays a pivotal role within the Culinary team, ensuring the creation and presentation of refined, innovative, and high-quality pastry offerings that elevate the guest experience. Reporting to the Executive Chef, the Pastry Chef leads the pastry team in the design, preparation, and execution of a diverse range of desserts, breads, and baked goods, aligning with the hotel’s commitment to excellence, creativity, and authenticity.
Ensure exceptional quality, taste, and presentation in all pastry items, respecting seasonality and product integrity.
Manage the daily operations of the pastry kitchen, including production planning, inventory control, and team supervision.
Mentor, train, and inspire the pastry team, fostering a culture of creativity, precision, and continuous improvement.
Collaborate with the Executive Chef and F&B; team to develop new concepts, respond to guest preferences, and uphold brand standards.
Ensure compliance with health, safety, and hygiene standards in all phases of food handling and kitchen operations.
Monitor costs, minimize waste, and optimize production efficiency without compromising quality.
Oversee ordering and stock rotation of ingredients to maintain freshness and control budgets.
Stay up to date on industry trends, techniques, and luxury culinary innovations.
Degree or diploma in Culinary Arts, Pastry, or related field.
Proven experience (minimum 3 years) as a Pastry Chef or Sous Pastry Chef in high-end hotels, resorts, or fine-dining restaurants.
Strong creative flair and deep knowledge of classic and contemporary pastry techniques.
Excellent leadership, team management, and communication skills.
Solid understanding of HACCP standards and food safety regulations.
Fluency in Italian and English is required; additional languages are a plus.
Legal right to work in Italy.