Head Pastry Chef

About the role

The luxury 5‑star hotel in Port Moresby seeks a passionate Head Pastry Chef to lead a brigade of 11 pastry and bakery staff. Working closely with the Executive Chef, you will drive innovation, maintain exceptional quality, and ensure strong cost control in a remote resort setting.

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 and bakery to ensure smooth, efficient workflow across multiple outlets.
• Collaborate 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.

Required profile

• Proven experience as a Head Pastry Chef in a luxury resort or 5‑star hotel.
• Strong communication, leadership and team management skills.
• Experience managing multi‑outlet pastry operations (banquets, coffee shop, buffet, fine dining).
• Previous work experience in cruise line or remote destinations.

Required skills

• Solid knowledge of fresh custards, cakes, pastries and speciality breads production.
• Understanding of cost control, inventory management and menu development.
• Familiarity with HACCP standards.