Key Responsibilities
Oversee the production and delivery of high-quality pastry and bakery items for all food outlets, ensuring compliance with company recipes, standards, and picture presentation.

Maintain product quality through regular tasting panels and actively participate in mise en place during preparation periods.

Implement new pastry trends and production methods in consultation with the Corporate Pastry Chef or Executive Chef.

Manage pastry and bakery galley staff during service operations, ensuring adherence to company standards and efficiency in execution.

Conduct daily team briefings to discuss operational performance, upcoming menu items, and product quality expectations.

Train and mentor pastry and bakery staff in production techniques, culinary best practices, menu knowledge, product holding techniques, and presentation standards.

Provide dietary guidance to guests, ensuring the availability of options for those with special dietary requirements. Prepare special occasion cakes upon request.

Plan and update the weekly pastry and bakery work schedule to optimize resource utilization and manpower allocation.

Monitor and control costs, production levels, and expenditures to align with budgetary requirements while ensuring operational efficiency.





Analyze consumption trends in different outlets and adjust production levels accordingly to minimize waste and maintain consistency.

Collaborate with the Chief Baker to evaluate team performance, providing immediate feedback, coaching, and development opportunities.

Identify high-performing team members and mentor them for career advancement and promotion.

Skills, Knowledge & Expertise

Education : Degree in Pastry Arts from a recognized culinary institution or completion of a three-year apprenticeship in pastry arts.

Experience : Minimum of six years in high-volume hotel or pastry operations, with at least two years as an Executive Pastry Chef or equivalent. Cruise ship experience is a plus.

Technical Skills :
Strong knowledge of pastry menu cycles, production schedules, and large-scale pastry and bakery operations.

Extensive expertise in pastry techniques, product presentation, and a diverse pastry repertoire.

Proficiency in Microsoft Office and job-related software applications.

Leadership & Management :
Proven ability to lead, train, and mentor large multicultural teams.

Strong organizational and problem-solving skills with the ability to manage multiple tasks in a fast-paced environment.

Communication : Excellent command of the English language, both verbal and written.

📌 Executive Pastry Bakery Chef (Cancún)
🏢 Cruise Academy
📍 Cancún