Pastry Chef - Amanpuri

Location Overview

Soundtracked by the whispers of coconut palms and the sighs of the Andaman Sea, Aman’s first resort, Amanpuri, presides over its own peninsula, promising guests space, serenity, an idyllic white-sand beach, exceptional restaurants and a Holistic Wellness Centre. Prepare basic pastry items under the guidance of the Pastry Demi Chef, ensuring all items are produced according to established recipes and Amanpuri’s quality standards. Support the daily operations of the pastry kitchen by working efficiently, maintaining cleanliness, and following hygiene and safety procedures. Develop foundational knowledge of pastry techniques, ingredients, and kitchen operations while contributing positively to the team’s productivity and service excellence.

Responsibilities and Duties:

• Supervise the pastry department under the guidance of the Executive Sous Chef, ensuring smooth daily operations and strong team performance.
• Maintain high standards of hygiene, cleanliness, and food safety in accordance with HACCP requirements.
• Manage pastry and bakery production based on occupancy levels to minimize wastage and support budgeted food cost targets.
• Ensure consistency, quality, and presentation of all pastry and bakery items served to guests, following standard recipes and costings.
• Support creative and innovative pastry and bakery offerings that align with the Aman brand and guest expectations.
• Lead, train, coach, and guide the pastry team to meet required standards and continuously improve performance.
• Accommodate guest requests whenever possible and perform other reasonable duties as assigned by the Manager.

Qualifications and Skills:

• Relevant culinary qualification in pastry or bakery.
• Minimum 3 years’ experience in a resort or hotel environment, preferably within a five-star property.
• Good spoken English with strong communication and teamwork skills.
• Knowledge of pastry production, food cost control, health and hygiene standards, and audit requirements.
• Experience in training, coaching, and guiding team members to maintain quality and correct standards.
• Ability to work well under pressure, multitask, and complete assigned duties with accuracy, attention to detail, and minimal supervision.
• Positive, flexible, and collaborative attitude with a strong focus on quality and guest service.