Duties Culinary & Production: Oversee daily pastry production for: Breakfast service Restaurant à la carte and buffet service Conference & banqueting functions Special events and themed dinners VIP amenities and special requests Develop innovative dessert menus aligned with current trends and hotel standards. Ensure consistent quality, presentation, and taste across all pastry items. Implement seasonal menu changes and creative concepts. Maintain strict portion and waste control to support food cost targets. Leadership & Team Management: Supervise and train pastry chefs and commis chefs. Assist the Executive Chef in performance management and development of team members. Foster a positive, disciplined and motivated kitchen environment. Ensure clear communication among hot kitchen, pastry, service and banqueting teams. Financial & Administrative: Assist with monthly stock takes and inventory control. Monitor and manage food cost percentages within budget. Ensure proper ordering, receivi...