Confectioner – High‑Quality Pastry Chef

About the role

The Confectioner is responsible for delivering high‑quality, technically excellent pastry and dessert products that meet company standards and public health regulations. This role supports the Executive Chef, Executive Sous Chef and Pastry Chef while ensuring guest satisfaction across all meal services.

Key responsibilities

• Prepare and present premium pastries, desserts, petit fours and baked goods for all service periods.
• Collaborate with the pastry team to maintain consistent production and presentation standards.
• Supervise daily pastry operations and act as a backup for the Pastry Chef when required.
• Organise buffet displays, service stations and special‑event dessert setups according to company specifications.
• Plan production schedules, manage requisitions and coordinate special orders based on guest demand.
• Maintain food quality, proper storage, inventory control and minimise waste.
• Ensure cleanliness, sanitation and compliance with food‑safety and public‑health regulations at all times.
• Monitor equipment condition, perform basic maintenance and report any operational issues.
• Support training, onboarding and development of pastry team members while fostering teamwork.
• Deliver exceptional guest service, accommodate dietary requirements and adhere to all company policies and SOPs.

Required profile

• Valid STCW95 certification.
• Minimum of 4 years experience in a similar role at an international 5‑star establishment.
• Good knowledge of international cuisine and public‑health policies.
• Ability to read, interpret and apply culinary fundamentals.
• Physically and medically fit.
• Fluent spoken and written English, able to communicate effectively in a multicultural environment.

Required skills

• Pastry preparation and baking techniques.
• Food‑safety compliance.
• Inventory management.
• Equipment maintenance.
• STCW95 certification.

What we offer

• Opportunity to work in a prestigious international hospitality environment.
• Professional development and training within a dedicated pastry team.