Executive Chef, Pastry

Position ID: REQ12886 Executive Chef, Pastry & Bakery – Melco Resorts & Entertainment (Open) Position Summary In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the Chef De Cuisine‑Pastry is responsible to manage and lead the pastry & bakery culinary team in producing the finest pastry experience and control all aspects of the assigned kitchen. The role oversees quality, service, finance, operations and human resources, maintaining clear communication with the Executive Chef‑ Events & Production. The Chef De Cuisine‑Pastry delivers on Melco Resorts Leisure’s Food & Beverage vision and standards, leading teams to produce consistently high quality cuisine within financial and business metrics. The Chef De Cuisine‑Pastry supports the Executive Chefs—Events & Production and the Director, Culinary in full operational ownership of the kitchen, working with F&B Service Managers to drive operational success. Responsibilities Remains responsible for the food cost of the kitchen, including kitchen operating supplies, energy costs and utensils. Finds ways to improve food cost through strategic purchasing without affecting quality standards. Maintains clear communication with the Executive Chef and relays guest comments positively and negatively to the team. Manages the kitchen team to produce consistently high quality food production and presentation in all outlets and facilities. Ensures a positive & professional working environment, influencing members through technical skill demonstration and knowledge sharing. Monitors kitchen-related costs and recommends changes when appropriate. Shares responsibility with Executive Chefs to maximize outlet revenue and profit. Maintains all kitchen operational costs, ensuring financial objectives are met. Enhances service to guests by adapting to personal tastes and providing anticipatory service. Trains and develops the team, promoting career growth. Establishes and maintains effective workplace relationships. Communicates effectively by collecting information and considering the audience. Demonstrates integrity, respect and empathy in all communications. Adjusts interpersonal style to individuals and environment. Builds relationships for the organization’s benefit. Identifies, analyzes and solves problems with results‑focused management. Provides guidance and support to team and colleagues. Manages poor performance, conflict and difficult situations to achieve acceptable results. Maximizes employee productivity and achieves optimum staffing levels to minimize payroll. Maintains records of all training. Shares relevant information with staff while maintaining confidentiality where required. Ensures adherence to Melco Resorts Leisure policies and procedures by all kitchen employees. Drives the business with Front of House/Restaurant Managers to increase revenue. Develops a cohesive marketing plan with outlet chefs and managers. Works with the PR team to support and maximize PR exposure. Monitors competitor performance by surveying the market and staying updated on events, promotions and strategies. Ensures the kitchen exhibits flair, creativity and strives for ‘best in class’ quality standards. Attends meetings as required. Maintains and exceeds Food Safety Standards in line with company policy. Monitors cleanliness and hygiene of all areas with the stewarding department, leading the HACCP program. Recommends and/or executes management policies for hiring, transfer, suspension, layoff, recall, discharge, re‑assignment or discipline of employees. Reports accidents, injuries and unsafe work conditions to superiors. Performs other reasonable job duties as assigned by superiors from time to time. Qualifications Experience Minimum 10 years professional kitchen experience, including: Management and leadership experience in a five‑star kitchen environment. Relevant experience in a variety of cuisines, or a specific style/cuisine. Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition. Experience in a high‑volume operation, working with international teams. Menu creation and implementation. Education Successful completion of a formal apprenticeship or relevant training. Food Safety training/certificate (HACCP or ISO22000). Additional management qualifications are an advantage. Other relevant qualifications are an advantage. Skills / Competencies Hands‑on, cuisine‑oriented primary skill set. Very good knowledge of international cuisines. Strong administration skills. Good communication and interpersonal skills. Minimum intermediate level understanding of MS Office software. Must be able to communicate effectively in English; working knowledge of another language is an advantage. Good understanding of food cost calculation and management. Other Attributes Basic knowledge and experience with forecasting, budgeting, labor management, and purchasing. Ability to implement and maintain quality controls as directed by management. Good understanding of menu engineering and application to menu writing. Quality management and quality control. Ability to work flexible shifts, including overnight, weekends and holidays on a rotation basis, and overtime as needed. Seniority Level Not Applicable Employment Type Full‑time Job Function Management and Manufacturing Industries Entertainment Providers, Gambling Facilities and Casinos, and Hospitality #J-18808-Ljbffr