Executive Pastry Chef

Job description

Livingstone, Zambia
Full-time
Company Location: Royal Livingstone Victoria Falls Zambia Hotel by Anantara
Company Description

Exotic, luxurious and indigenous. Anantara’s unique destinations cater for everything from a relaxing city break to an extravagant once in a lifetime journey. Exciting opportunities bring Anantara’s heart-felt hospitality and sense of discovery to destinations across Asia and the Middle East.

Job Description

The Executive Pastry Chef leads the hotel’s pastry and bakery operations, ensuring the highest levels of quality, creativity, and consistency in all desserts, pastries, breads, and confectionery items. This role requires a blend of artistic innovation, precise execution, and strong leadership to elevate our guest experiences.

Responsibilities:

Develop and implement pastry menus that reflect current trends, seasonal availability, and the hotel’s luxury positioning.
Maintain the highest quality, flavor, presentation, and consistency across all pastry and bakery offerings.
Ensure strict adherence to hygiene, HACCP, and food safety standards.
Design and execute innovative pastry creations that surprise and delight guests.
Partner with F&B, Banquets, and Events teams to craft bespoke pastry experiences for VIP guests, weddings, and large-scale functions.
Incorporate local flavors and sustainable ingredients into pastry concepts while maintaining an international luxury standard.
Lead, inspire, and develop a team of pastry chefs.
Conduct regular training on techniques, presentation, and service excellence.
Foster a culture of creativity, discipline, and continuous improvement.
Manage scheduling, task allocation, and performance evaluations.
Prepare and manage pastry department budgets, food cost targets, and productivity goals.
Implement cost-effective measures without compromising on quality.
Control inventory, ordering, and waste management.
Provide monthly reports and performance analysis to the Executive Chef.

Qualifications

Job Specifications:

Professional culinary or pastry arts certification from a recognized institution.
Minimum of 3–5 years’ progressive pastry experience in a luxury hotel.
Strong knowledge of international and modern pastry techniques, including sugar work, chocolate, plated desserts, breads, and viennoiserie.
Proven track record of creative menu development and delivering high guest satisfaction scores.
Excellent leadership, organizational, and communication skills.
Financial acumen with experience in budgeting, food costing, and stock control.

Additional Information
 Constantly developing new concepts that align with luxury trends.
Precision in recipes, presentations, and operations.
Ability to build, motivate, and inspire a team to excel.
Commitment to creating memorable experiences through pastry.

Three traceable referees with daytime mobile numbers and email addresses.