Head Pastry Chef

About the role

We are seeking an experienced Head Pastry Chef to lead our pastry and bakery operations at an ultra‑luxury private resort in the Seychelles. The role combines creative menu development with operational leadership across multiple dining concepts, serving an ultra‑high‑net‑worth clientele.

Key responsibilities

• Oversee pastry and bakery departments across in‑room dining, deli, and destination dining outlets.
• Design and execute daily menus ranging from casual to fine‑dining experiences.
• Maintain the highest standards of quality, presentation, and hygiene.
• Lead, mentor, and manage an international team of chefs.
• Engage directly with guests to ensure exceptional culinary experiences.
• Develop and innovate chocolate‑based creations and desserts.

Required profile

• Extensive experience in both pastry and bakery operations.
• Proven expertise with chocolate work.
• Background in European cuisine, with exposure to Middle‑East hospitality markets.
• Experience in Michelin‑starred or award‑winning restaurants.
• Demonstrated ability to lead an international culinary team.

Required skills

• Pastry techniques
• Bakery techniques
• Chocolate work
• Menu development
• European cuisine knowledge

What we offer

• Tax‑free salary package of $4,550 per month.
• Comprehensive expatriate benefits.
• Excellent staff facilities on a remote, exclusive resort.
• Opportunities to work with a distinguished, high‑end clientele.