Specialty Pastry Chef (ONE GT, Grand Cayman)

Position Summary: The Specialty Pastry Chef at ONE GT, Grand Cayman, will play a key role in delivering an exceptional culinary experience through the creation of all sweet and savory pastry components to the property. This position is responsible for leading all aspects of pastry production, including menu development, ingredient sourcing, and daily execution of baked goods with a focus on quality, flavor, and presentation. The chef will ensure consistency across offerings, uphold food safety standards, and collaborate with the broader culinary team to align pastry selections with seasonal themes and customer preferences. This role also includes mentoring junior staff, supporting special events, and contributing to the hotels reputation as a destination for gourmet delights.

Core Responsibilities Specialty Pastry Chef

• Design and execute seasonal and signature pastry/dessert menus that reflects the ethos of each of the hotels outlets and venues while maintaining the highest standards, in collaboration with the Executive Chef.
• Lead daily pastry production , ensuring consistency in quality, flavor, and presentation across all baked goods.
• Source and manage inventory of premium ingredients, maintaining cost efficiency and freshness.
• Maintain strict food safety and sanitation standards in compliance with health regulations.
• Train, mentor, and supervise junior pastry staff, fostering a collaborative and high-performing kitchen environment.
• Collaborate with culinary teams to align pastry offerings with broader menu themes and customer preferences.
• Support special events and catering needs with custom pastry creations and seasonal specialties.
• Monitor industry trends and contribute to product innovation to keep offerings fresh and competitive.
• Ensure equipment maintenance and cleanliness in the pastry kitchen area.
• Uphold ONE GT s brand values through exceptional craftsmanship and customer-focused service.

Knowledge & Skills Minimum & Preferred

• Minimum three (3) years of experience in upscale bakery, patisserie, or fine dining pastry production.
• Strong leadership and team development capabilities within a pastry kitchen environment.
• Expertise in Italian / French / Asian pastry techniques and familiarity with international baking styles.
• Proficiency in recipe development, scaling, and seasonal menu planning.
• Experience with inventory control, ingredient sourcing, and cost management.
• Knowledge of health, safety, and sanitation regulations specific to pastry operations.
• Ability to collaborate across culinary, retail, and event planning teams.
• Detail-oriented with a focus on flavor, texture, and visual presentation.
• Strong communication and organizational skills.
• Passion for pastry arts and delivering memorable guest experiences.
• Some computer skills in Microsoft Suite, Inventory systems, Efficiency/scheduling systems.
• Required to work extended hours, including weekends, public holidays, and late nights.

Physical Requirements:

• Sit, stand and walk for varying lengths of time.
• Lift approximately fifteen (15) pounds.
• Good communication skills, both written and verbal.
• Focus and maintain attention to multiple tasks in a short time period, and complete work assignments within deadline demands, despite frequent interruptions.
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line tone phone, filing cabinets, photocopiers and other office equipment as needed.

Additional Requirements: This job description is not an exhaustive list of all job functions required for this position. Additional duties may be assigned as needed based on business demands.

**Preference will be given to Caymanians and Permanent Resident Holders (P.R. & RERC Holder)**

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