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

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

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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.

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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.

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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.

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

Required Skill Profession

Supervisors Of Food Preparation And Serving Workers

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