Executive Pastry Chef | Rose Wood

December 12, 2023

Job Description

Job Summary

Ensures efficient running of the pastry kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
Guest and Associates Satisfaction

  • Ensures that all guest contact pastry associates deliver the brand promise and provide exceptional guest service at all times.
  • Maintains positive guest and colleague interactions with good working relationships across the pastry team.


  • Maximises associate productivity within the pastry through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
  • Directs associates to ensure productivity meets standards given in accordance with Rosewood Hotels and Resorts’ Design Standards and Criteria and the Rosewood Hotels and Resorts Operations Brand Product Guidelines.
  • Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment within the Pastry.


  • Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.


  • Ensures that all company minimum brand standards have been implemented within the department.
  • Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
  • Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to pastry items.
  • Directs food apportionment policy to control costs.
  • Introduces and tests the market with new products which are market-orientated in terms of price and product.
  • Supervises pastry personnel and coordinates their assignments to ensure economical and timely food production.
  • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
  • Tests cooked foods before going live.
  • Estimates food consumption and purchases or requisitions of ingredients and kitchen supplies.
  • Conducts the recruitment and selection of all pastry associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.

Talent & Culture

  • Through hands-on management, supervises closely the team in the performance of their duties in accordance with policies and procedures and applicable laws.
  • Develops the skills and effectiveness of all pastry associates through the appropriate training, coaching, and/or mentoring.
  • Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
  • Ensures effective training programmes for associates in coordination with the Talent Development Director and the Departmental Trainers.
  • Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
  • Conducts annual and mid-year appraisals as well as 1, 2 and 3 month reviews with associates and supports them in their professional development goals.
  • Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
  • Provides feedback on the results of the Associate Engagement Survey and ensuring that the relevant changes are implemented