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**Additional Information**
**Job Number**25068736
**Job Category**Food and Beverage & Culinary
**Location**The Lake Como EDITION, Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011
**Schedule**Tempo pieno
**Located Remotely?**N
**Position Type** Management **The Como Lake EDITION** Nestled along the western shore overlooking the Bellagio mountains, The Lake Como EDITION combines striking design and Italian warmth with a sophisticated luxury lifestyle experience. Lake-view rooms and suites, indoor and outdoor restaurants and bars, a unique floating pool, and a spa sanctuary deliver an unforgettable escape. **Position Summary** The Executive Pastry Chef is the strategic leader of the pastry operation, overseeing all pastry and bakery activities across outlets, events, and venues. This role is accountable for team performance, product innovation, luxury presentation standards, and culinary excellence. The Executive Pastry Chef focuses on menu engineering, cross-outlet coordination, team leadership, executive planning, and guest-facing representation of the pastry department. The Executive Pastry Chef drives creative direction, cost control, and compliance with food safety regulations, including FSMS and corporate HACCP guidelines. **Education and Experience**
- 6+ years’ experience in pastry and bakery roles, with 3+ years in a management role.
- High School Diploma or a 2-year degree from an accredited culinary institution in Pastry Arts, with 4+ years of hands-on pastry experience. **Preferred Qualifications**
- Advanced certification in culinary arts or pastry.
- Experience in 5-star resorts, luxury hotels, or international pastry environments.
- Demonstrated portfolio of high-end buffet/showpiece/à la carte production. **Core Work Activities** **Strategic Culinary Leadership**
- Design and manage all pastry menus (banquets, buffets, room service, retail).
- Partner with Executive Chef on event planning and outlet coordination.
- Develop new concepts, seasonal promotions, and display enhancements.
- Represent the pastry department in property-wide F&B; planning. **Operations Oversight & Quality Control**
- Supervise pastry and bakery team leads (e.g., Head Baker, Pastry Chef de Partie).
- Uphold standards in recipe execution, plating, portioning, and presentation.
- Ensure consistent quality and product output across all shifts and functions.
- Coordinate production schedules for outlets and large-scale events. **Safety, FSMS & Compliance**
- Ensure compliance with food safety regulations, FSMS protocols, and corporate HACCP guidelines.
- Oversee sanitation and hygiene standards across pastry and bakery zones.
- Lead audits, implement corrective actions, and support staff training. **Team Development & Performance**
- Recruit, train, and mentor pastry team members and leaders.
- Conduct performance reviews and career planning conversations.
- Champion a culture of growth, innovation, and accountability. Schedule and maintain a departmental training calendar and ensure all team members participate in HR-led initiatives and property-wide development programs and activities. **Guest Experience & Innovation**
- Attend tastings, VIP functions, and guest interaction events.
- Design pastry stations for visual appeal and operational efficiency.
- Solicit guest feedback and adapt offerings to exceed expectations. **Critical Tasks**
- Lead daily briefings with pastry leaders and coordinate cross-functional needs.
- Approve production plans, display setups, and specialty requests.
- Audit cleanliness, labeling, and temperature controls per FSMS and corporate HACCP guidelines.
- Maintain relationships with suppliers to source premium ingredients. **Safety and Security**
- Enforce the use of PPE, safe chemical handling, and compliance with local safety laws.
- Ensure hazard-free kitchens through training, audits, and daily walkthroughs.
- Investigate incidents and establish safety improvement plans. **Policies and Procedures**
- Administer Marriott culinary SOPs, hygiene protocols, and food code regulations.
- Maintain administrative accuracy for inventory, production, and cost control.
- Ensure documentation logs align with corporate audit and health inspection expectations. **Guest Relations and Communications**
- Partner with banquet managers and event planners to execute pastry components.
- Respond directly to guest complaints, custom requests, or dietary concerns.
- Serve as a visible ambassador for the culinary department in public events. **Management Competencies** **Leadership & Planning**
- Models executive presence, long-range planning, and people-first culture.
- Directs operations through delegation, trust, and continuous performance management. **Execution & Operational Rigor**
- Drives productivity, cost performance, and recipe accuracy at scale.
- Leads with urgency while modeling calm, proactive leadership under pressure. **Team & Talent Development**
- Identifies high-potenti
