Executive Pastry Chef

About the role

Four Seasons Resort Punta Mita, on the Pacific coast of Mexico, is looking for a talented and passionate Executive Pastry Chef to lead its pastry and bakery operations. The successful candidate will create innovative dessert menus, maintain the highest standards of quality and presentation, manage the pastry team, control costs and deliver an exceptional guest experience.

Key responsibilities

• Develop and execute creative pastry, dessert, bakery and specialty confectionery programs.
• Lead, train and mentor the pastry team to ensure consistent quality and performance.
• Design seasonal and specialty dessert menus aligned with the property's culinary vision.
• Maintain high standards of food quality, presentation, sanitation and safety.
• Manage inventory, ordering and vendor relationships for pastry and bakery ingredients.
• Control labour and food costs while maximising productivity and minimising waste.
• Ensure compliance with local health regulations and company standards.
• Collaborate with the Executive Chef and Food & Beverage leadership on menu development and special events.
• Oversee production schedules to meet operational and banquet requirements.
• Monitor guest feedback and continuously improve offerings.

Required profile

• Culinary degree, Pastry Arts certification or equivalent professional training preferred.
• Minimum 5-7 years of progressive pastry experience in luxury hotels, resorts, fine dining restaurants or high-volume operations.
• At least 2-3 years of leadership experience as a Pastry Chef or Executive Pastry Chef.
• Preferred: experience in luxury hospitality or Forbes/Five-Star environments, banquet and large-scale event pastry production, familiarity with menu engineering and profitability analysis, and bilingual English-Spanish.

Required skills

• Expert knowledge of pastry techniques, baking, chocolate work, sugar artistry and plated desserts.
• Strong leadership, coaching and team development skills.
• Excellent organisational and time-management abilities.
• Understanding of food cost controls, budgeting and inventory management.
• Knowledge of food safety, HACCP and sanitation standards.
• Ability to work in a fast-paced environment while maintaining exceptional quality.