Head Pastry Chef – Ultra‑Luxury Private Island Resort

About the role

We are seeking an exceptional Head Pastry Chef to lead the pastry and bakery operations of an ultra‑luxury private island resort in the Seychelles. This is a unique chance to shape the resort’s dessert identity, blending global trends with island flavours while delivering world‑class experiences.

Key responsibilities

• Direct all pastry and bakery outlets, ensuring consistent quality, creativity and presentation.
• Design innovative dessert menus for à la carte, tasting, afternoon tea and bespoke guest experiences.
• Oversee artisan baking programmes, including breads, viennoiserie and specialty baked goods.
• Develop seasonal concepts using premium, locally‑sourced ingredients.
• Train, mentor and inspire a multicultural pastry team, fostering excellence.
• Collaborate with the Executive Chef and F&B leadership to create cohesive dining experiences.
• Manage cost control, inventory and ordering while maintaining premium standards.

Required profile

• 7‑10 years of pastry leadership experience in ultra‑luxury resorts, 5‑star hotels or fine‑dining establishments.
• Experience in Michelin‑starred restaurants is highly preferred.
• Proven ability to lead multicultural teams in remote or island settings.
• Fluent in English and French; additional languages a plus.
• Formal pastry or culinary training from a recognised institution.

Required skills

• Patisserie
• Bonbon and chocolate work
• Sugar work
• Artisan bread‑making
• Modern baking techniques
• Bakery operations (breads and baked goods)

What we offer

• USD 3,500 per month plus service charge and 13th‑month payment.
• Senior supervisor single accommodation.
• Creative freedom to define the resort’s pastry vision.
• Career growth within an elite international hospitality environment.