Pastry Chef

Mott 32 Vegas Management•Paradise, NV

About The Position

The Pastry Chef is responsible for the creative direction and daily operation of the pastry and dessert section, producing a diverse range of high-quality desserts, plated sweets, baked goods, and pastry components that complement the restaurant's culinary identity. This role requires exceptional technical skill in both classical and contemporary pastry techniques, a strong creative sensibility, and the ability to lead a small team with precision and consistency.

Requirements

Minimum 3–5 years of professional pastry experience in a fine dining, hotel, or high-end restaurant environment.
Advanced proficiency across the full range of pastry disciplines including chocolate work, sugar, viennoiserie, plated desserts, and frozen items. Strong aesthetic sensibility for plating and presentation.
Formal pastry training from an accredited culinary or patisserie school preferred.
English and Cantonese proficiency preferred to facilitate communication with the kitchen team and management.
Highly creative, meticulous, organised, passionate about pastry craft, and capable of maintaining high output quality under the pressures of service.

Nice To Haves

Formal pastry training from an accredited culinary or patisserie school preferred.
English and Cantonese proficiency preferred to facilitate communication with the kitchen team and management.

Responsibilities

Dessert Production: Produce all plated desserts, petit fours, tasting menu sweets, and a la carte dessert items to the highest standard of quality and consistency.
Baking & Pastry Craft: Execute a full range of pastry disciplines including dough work, chocolate tempering, sugar work, ice cream and sorbet production, and mousse preparation.
Menu Development: Develop and refresh the dessert menu seasonally in consultation with the Head Chef, incorporating creative ideas that reflect the restaurant's concept and local produce.
Quality Control: Taste and assess all pastry output, ensuring flavour balance, texture, temperature, and presentation are consistent and exemplary.
Special Items: Produce bespoke pastry items for special events, tasting menus, and celebratory occasions as required.
Compliance & Safety: Maintain strict compliance with food safety regulations, allergen management, and hygiene standards within the pastry section at all times.
Section Management: Lead and supervise pastry section staff, ensuring efficient production, high standards, and a positive team environment.
Training: Train and develop pastry assistants and junior staff on key techniques, recipes, and presentation standards.
Collaboration: Work closely with the Head Chef and kitchen brigade to ensure seamless integration of the pastry section with overall kitchen service.
Mise en Place & Planning: Lead all daily and service-specific pastry mise en place, ensuring the section is fully prepared and organised ahead of each service.
Inventory & Procurement: Manage pastry-specific stock including dairy, sugar, chocolate, and specialist ingredients, maintaining par levels and minimising waste.
Cost Awareness: Assist in monitoring pastry food costs and contribute to waste reduction initiatives without compromising the quality of output.
Equipment Maintenance: Ensure all pastry equipment including ovens, mixers, tempering machines, and blast chillers is maintained, cleaned, and in safe working order.