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Open nowFirst seen 4 days ago

Head Pastry Chef

Bali Jobs54 open roles

Where
Port Moresby, Papua New Guinea
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Your applicationOpen nowHead Pastry ChefBali Jobs · Port Moresby, Papua New Guinea
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  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: first seen 4 days ago

The posting

Our client is a luxury 5-star hotel within an international chain in Port Moresby, Papua New Guinea. They are seeking a passionate and experienced Head Pastry Chef to guide a brigade of 11 pastry & bakery staff. Working closely with the Executive Chef, the Head Pastry Chef will drive innovation, maintain exceptional quality, implement strong cost control, and inspire a high-performing team to deliver world-class culinary experiences in a remote setting.

Note: A pastry portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

  • Proven experience as a Head Pastry Chef within a luxury resort or 5-star hotel environment.
  • Strong communication, leadership and team management skills.
  • Solid knowledge of overall in-house production of fresh custards, cakes, pastries, and other speciality breads.
  • Solid understanding of cost control, inventory, menu development, and HACCP standards.
  • Experience managing multi-outlet pastry operations (banquets, coffee shop, buffet, fine dining).
  • Creative flair with exceptional attention to detail and artistic presentation skills.
  • Previous work experience in cruise line or remote destinations.

Key Responsibilities:

  • Lead and manage all Bakery and Pastry production as the Production Manager within the Food & Beverage Department.
  • Oversee daily operations of the Pastry Kitchen & Bakery to ensure smooth, efficient, and organized workflow.
  • Ensure all pastry and bakery products across multiple outlets consistently meet established luxury standards and brand specifications.
  • Collaborate closely with the Executive Chef on menu development, seasonal concepts, and innovative dessert offerings.
  • Monitor food cost, control wastage, and manage inventory to achieve profitability targets.
  • Supervise, train, mentor, and motivate the pastry team to maintain high performance and continuous professional development.
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