Pastry Chef – Capo Pasticcere

Employerland, on behalf of a luxury 5-star hotel in Cortina d'Ampezzo, is looking for an Accounting Specialist.

Job Description

Our Pastry Chef plays a pivotal role within the Culinary team, ensuring the creation and presentation of refined, innovative, and high-quality pastry offerings that elevate the guest experience. Reporting to the Executive Chef, the Pastry Chef leads the pastry team in the design, preparation, and execution of a diverse range of desserts, breads, and baked goods, aligning with the hotel’s commitment to excellence, creativity, and authenticity.

Key Responsibilities

• Design and execute an elegant and innovative pastry menu for breakfast, à la carte service, events, and banqueting.
• Ensure exceptional quality, taste, and presentation in all pastry items, respecting seasonality and product integrity.
• Manage the daily operations of the pastry kitchen, including production planning, inventory control, and team supervision.
• Mentor, train, and inspire the pastry team, fostering a culture of creativity, precision, and continuous improvement.
• Collaborate with the Executive Chef and F&B team to develop new concepts, respond to guest preferences, and uphold brand standards.
• Ensure compliance with health, safety, and hygiene standards in all phases of food handling and kitchen operations.
• Monitor costs, minimize waste, and optimize production efficiency without compromising quality.
• Oversee ordering and stock rotation of ingredients to maintain freshness and control budgets.
• Participate in menu tastings, internal events, and guest experiences related to pastry and culinary arts.
• Stay up to date on industry trends, techniques, and luxury culinary innovations.

Qualifications

• Degree or diploma in Culinary Arts, Pastry, or related field.
• Proven experience (minimum 3 years) as a Pastry Chef or Sous Pastry Chef in high-end hotels, resorts, or fine-dining restaurants.
• Strong creative flair and deep knowledge of classic and contemporary pastry techniques.
• Excellent leadership, team management, and communication skills.
• Attention to detail and passion for delivering excellence in every plate.
• Solid understanding of HACCP standards and food safety regulations.
• Ability to work under pressure and manage multiple tasks in a fast-paced environment.
• Fluency in Italian and English is required; additional languages are a plus.
• Flexibility, commitment, and a hands-on, problem-solving approach.
• Legal right to work in Italy.

The selection will take place after reading the information notice according to Art. 13 EU Reg. 679/2016. Please read it on the website