Job Description

Roles & Responsibilities

Responsibilities

Creative Leadership & Menu Innovation

• Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.
• Reflect each brand s identity wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.
• Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.

Operational & Quality Excellence

• Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.
• Maintain compliance with HACCP and all local food safety regulations.
• Optimize production to control waste while preserving premium quality.

Team Development & Culture

• Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.
• Conduct regular training sessions to enhance technical skills and service orientation.
• Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.
• Provide ongoing coaching and development opportunities aligned with departmental goals.

Financial & Inventory Management

• Manage budgets, control food and labor costs, and align with hotel financial objectives.
• Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.
• Support monthly forecasting and reporting with the Executive Chef and Finance team.

Guest Engagement & Brand Collaboration

• Actively engage with guests during key dining events and special occasions.
• Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.
• Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.

Service Excellence & Quality:

• Champion a culture of culinary excellence and intuitive service.
• Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.

Implement Service Standards & Training:

• Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.

Guest Feedback Integration:

• Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.

Training & Development:

• Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.
• Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.
• Encourage creativity, collaboration, and a positive work environment within the kitchen.
• Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.

Sustainability:

• Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.
• Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree s commitment to environmental responsibility.
• Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.

Compliance & Standards:

• Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.
• Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.
• Ensure all staff are properly trained in emergency procedures and health & safety protocols.

Desired Candidate Profile

Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.

Leading Myself

• Positive Orientation
• Operational Decision Making
• Self-Development & Management

Leading Others

• Developing an Empowered Team
• Leading an Engaged and Diverse Team
• Communication

Leading the Business

• Advocating Guest Passion
• Business Planning and Analysis
• Business Improvement and Change

Experience/Certificates/Education

Experience:

• Minimum 5 7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments.
• Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts.
• Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution.
• Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.

Education:

• Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution.
• Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred.
• Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.

Skills & Attributes:

• Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.
• Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.
• Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.
• Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.
• Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.
• Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.
• Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.
• Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.
• Adaptability & Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.
• Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.
• Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.
• Language: Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage.