Head Pastry Chef

Our client is a luxury 5-star hotel within an international chain in Port Moresby, Papua New Guinea. They are seeking a passionate and experienced Head Pastry Chef to guide a brigade of 11 pastry & bakery staff.  Working closely with the Executive Chef, the Head Pastry Chef will drive innovation, maintain exceptional quality, implement strong cost control, and inspire a high-performing team to deliver world-class culinary experiences in a remote setting.

Note: A pastry portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

• Proven experience as a Head Pastry Chef within a luxury resort or 5-star hotel environment.
• Strong communication, leadership and team management skills. 
• Solid knowledge of overall in-house production of fresh custards, cakes, pastries, and other speciality breads.
• Solid understanding of cost control, inventory, menu development, and HACCP standards.
• Experience managing multi-outlet pastry operations (banquets, coffee shop, buffet, fine dining).
• Creative flair with exceptional attention to detail and artistic presentation skills.
• Previous work experience in cruise line or remote destinations. 

Key Responsibilities:

• Lead and manage all Bakery and Pastry production as the Production Manager within the Food & Beverage Department.
• Oversee daily operations of the Pastry Kitchen & Bakery to ensure smooth, efficient, and organized workflow.
• Ensure all pastry and bakery products across multiple outlets consistently meet established luxury standards and brand specifications.
• Collaborate closely with the Executive Chef on menu development, seasonal concepts, and innovative dessert offerings.
• Monitor food cost, control wastage, and manage inventory to achieve profitability targets.
• Supervise, train, mentor, and motivate the pastry team to maintain high performance and continuous professional development.