Executive Pastry Chef

JOB SUMMARY

The Executive Pastry Chef is responsible for leading all pastry and bakery operations at Capella Shanghai Jian Ye Li, ensuring exceptional quality, creativity, and consistency across all outlets, events, and guest experiences. This role oversees menu development, production planning, food safety, cost management, supplier quality, and the cultivation of a high-performing pastry team, while upholding Capella's standards of luxury hospitality and culinary excellence.

THE ROLE

• Lead and inspire the pastry and bakery team to deliver exceptional products and guest experiences.
• Develop innovative pastry, bakery, dessert, and afternoon tea offerings that reflect market trends and the Capella brand.
• Ensure consistency in product quality, presentation, and adherence to recipes and standards.
• Manage daily pastry operations, production planning, inventory, purchasing, and food cost controls.
• Maintain the highest standards of food safety, hygiene, cleanliness, and workplace safety.
• Partner with culinary and F&B leaders on seasonal promotions, special events, and bespoke guest experiences.
• Monitor supplier quality and ensure the use of premium ingredients.
• Coach, mentor, and develop pastry talent through hands-on leadership and training.
• Foster a positive, collaborative, and high-performance team culture.

TALENT PROFILE

Qualification

• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.
• High School diploma required.
• College degree preferred.
• Relevant food safety and hygiene certifications required.

Work Experience

• Minimum 8 years of progressive pastry and bakery experience, including leadership responsibilities in luxury hotels or fine-dining establishments.
• Demonstrated expertise in pastry production, bakery operations, plated desserts, and buffet presentations.
• Proven experience leading and developing pastry teams in a fast-paced environment.

Technical Skills

• Strong knowledge of artisan breads, viennoiserie, pastries, cakes, chocolates, desserts, and bakery production.
• Exceptional creativity and attention to presentation and detail.
• Strong understanding of food costing, inventory management, and production planning.
• Excellent leadership, coaching, and team development skills.
• Strong problem-solving abilities and the ability to perform under pressure.
• Calm, professional, and guest-focused approach with a passion for culinary excellence.

Kindly be informed only shortlisted candidates will be notified.