What Jobs are available for Executive Pastry Chef in Hong Kong?

Head Chef (Bakery)

Employment Type: Full-time

About the Role

DROP BY DOUGH is seeking a passionate, experienced, and highly organized Head Chef to lead our bakery and pastry production team in Hong Kong. You will oversee the full bakery operation ranging from daily production and quality control to recipe development and team leadership.

This position is ideal for a candidate who possesses a strong understanding of artisanal baking techniques, leadership in high-volume kitchens, and a commitment to consistency, efficiency, and innovation. You will collaborate with management and marketing to align production with seasonal launches, brand direction, and customer preferences.

Key Responsibilities

Bakery Operations & Production Management

• Plan, supervise, and monitor daily production to meet quantity, quality, and timing goals
• Ensure all recipes and procedures are followed accurately and consistently
• Maintain operational flow in the kitchen by managing production schedules and shift planning
• Oversee dough preparation, proofing, baking, filling, finishing, and packaging

Recipe Development & Product Innovation

• Lead the development of new bakery products aligned with brand and market trends
• Test and refine recipes for seasonal or promotional launches in collaboration with R&D
• Maintain clear and up-to-date documentation for all recipes and procedures
• Work closely with marketing and management to ensure new products are launch-ready

Cost Control & Inventory

• Monitor ingredient usage, minimize waste, and control food costs
• Collaborate with procurement to maintain quality standards and manage supply orders
• Maintain accurate stock levels and implement inventory control systems

Team Leadership & Training

• Lead, train, and supervise a team of bakers, assistants, and kitchen staff
• Conduct onboarding and ongoing training to maintain quality and consistency
• Establish clear roles, responsibilities, and performance standards for each team member
• Foster a respectful and disciplined kitchen environment

Hygiene & Equipment Management

• Ensure all kitchen activities comply with food safety regulations and hygiene protocols
• Conduct regular inspections and audits to uphold cleanliness and safety standards
• Manage maintenance schedules and troubleshooting for all kitchen equipment

Qualifications

• Bachelor's degree in Culinary Arts, Baking & Pastry, or a related field, or equivalent practical experience
• Minimum 3–5 years of professional experience in a bakery or pastry kitchen, with at least 1–2 years in a supervisory or head chef position
• Expertise in baking techniques including yeast doughs, fillings, lamination, and decoration
• Strong organizational skills and attention to detail
• Ability to work under pressure and meet production deadlines without compromising quality
• Knowledge of food safety standards and kitchen documentation

English is an advantage

Pastry Cook (Job Vacancy Number: 46394)

No. of hiring: 1

Employment period: 24 months

Monthly wage: $17,310 (excluding overtime pay)

Working hours:

Shift work required

6 working days per week; 9 working hours per day

11:00 - 22:00 (15:00 - 17:00 Meal/ rest break) or

17:00 - 04:00 (22:00 - 00:00 Meal/ rest break)

Detailed job description:

Preparing cakes, pastry, desserts, chocolates and bread; operating and monitor ovens, dough and slicing machines; preparing ingredients; purchasing ingredients, monitoring ingredient inventory; monitoring food quality and hygiene; arranging staff deployment and training; managing the operation of kitchen; assisting in other kitchen duties.

Language requirement: Spoken: Little English; Reading & Writing: Little English

Minimum Entry requirements: Primary 6, and 1 year experience required (No skills test required)

Company: SIDDHI CONCEPTS LIMITED

District of workplace: Central

Recruitment is conducted through the Labour Department. Please call for

enquiry or interview arrangement.

Job Type: Contract

Contract length: 24 months

Pay: $17,310.00 per month

Work Location: In person

Sophia Loren Hong Kong is looking for talents to fill the following positions

1. Pastry Chef / CDP (Pastry Section)

Requirements

• Passionate in Italian cuisine and culture
• minimum  3 years experience in a western pastry section and canapes

Benefits

• 8 days off a month
• Statutory Holiday
• AL 12 days up to 14 days
• discretionary yearly bonus
• 20% staff din-in discount
• 1 day birthday leave
• 1 week marriage leave

Please send your full resume starting with your availability, current and expected salary, and contact details to email: or by clicking "Apply Now".

We're looking for a talented Pastry Chef to join our dynamic team at our new French restaurant in Wan Chai. As a Pastry Chef, you will play a crucial role in crafting exquisite desserts, pastries, and baked creations that reflect the elegance and finesse of French pâtisserie. Your creativity, attention to detail, and mastery of traditional and modern pastry techniques will help elevate our guest experience to the next level.

• Design and execute a refined pastry and dessert menu that complements our French culinary offerings.
• Oversee the daily pastry operations, ensuring impeccable quality, consistency, and presentation.
• Manage pastry inventory and ordering, maintaining optimal stock levels and minimizing waste.
• Maintain strict hygiene and food safety standards in the pastry section.
• Train and mentor junior pastry staff, fostering skill development and teamwork.
• Collaborate with the Head Chef and front-of-house for seasonal menu updates and special events.

• 5+ years' experience in pastry or baking, with at least 1 year in a leadership role preferred.
• Deep knowledge of French pastry techniques, from classic tarts and viennoiseries to modern plated desserts.
• Strong organizational and leadership skills, with the ability to manage a small pastry team.
• Proficient in pastry ordering, inventory, and cost control.
• Committed to maintaining the highest standards of cleanliness and food safety.
• Passionate about desserts and driven to innovate and delight our guests.

• 14 Annual Leave Days
• Staff Meals Provided
• 2 Days Off Per Week
• Performance Bonus
• A supportive environment where your creativity and talent are celebrated

Location: Hong Kong

Salary: Based on experience

(Please include your current and expected salary in your application.)

WhatsApp:

Email:

Candidates eligible to work in Hong Kong or those with a valid Hong Kong work permit/visa will be considered.

If you're passionate about pastry and excited by the opportunity to shape the dessert experience in a new French culinary concept, we'd love to hear from you

Country/Region

Hong Kong SAR

Province/City

Hong Kong SAR

Hiring Entity

Rosewood Hong Kong

Department

Food & Beverage - Culinary

Job Type

Full-time Permanent

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

• Ensures that all guest contact pastry associates deliver the brand promise and provide exceptional guest service at all times.

• Ensures that pastry associates also provide excellent service to other associates as appropriate.

• Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.

• Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Ensures that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

• Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.

• Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.

• Oversees the production management of all pastry goods for the hotel's food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Ensures that all Food and Beverage Fundamentals are implemented.
• Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Tastes and monitors the pastry and baked products served throughout the operation, providing feedback where appropriate.

A culmination of the group's differentiated approach to luxury hospitality, Rosewood Hong Kong is the newest global icon for Rosewood Hotels & Resorts. At the epicentre of the Victoria Dockside arts and cultural district, Rosewood Hong Kong features 322 rooms and 91 suites in Rosewood's high-residential style, including 18 specialty suites and 186 Rosewood Residences, designed to accommodate longer stays. A new centre of gravity on the Tsim Sha Tsui waterfront, Rosewood Hong Kong's numerous bars and restaurants will create a vibrant gastronomic hub, showcasing unique concepts which convey Rosewood's signature, innovative approach to intimate, casual and lively dining. The first urban outpost of Asaya will feature integrative wellness, fitness and spa facilities, debuting a unique gastronomic concept that emphasises wellbeing at its core.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Administration

•

Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
•

Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Guest and Associates Satisfaction

•

Ensures that all guest contact pastry associates deliver the brand promise and provide exceptional guest service at all times.
•

Ensures that pastry associates also provide excellent service to other associates as appropriate.
•

Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.

Finance

•

Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
•

Ensures that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

Marketing

•

Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
•

Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.

Operations

•

Oversees the production management of all pastry goods for the hotel's food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.
•

Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
•

Ensures that all Food and Beverage Fundamentals are implemented.
•

Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
•

Tastes and monitors the pastry and baked products served throughout the operation, providing feedback where appropriate.

Roles and Responsibilities:

• Propose and execute all dessert items
• Prepare and cook high-quality dishes according to the menu and restaurant standards
• Assist the Chef de Cuisine in daily kitchen operations and food preparation
• Maintain cleanliness and organization of the kitchen and workstations
• Support the team in ensuring timely service and presentation of dishes
• Monitor food quality and ensure compliance with health and safety regulations
• Collaborate with kitchen staff to maintain a positive work environment

Requirements:

• Relevant culinary experience in a high-end or fine-dining establishment
• Knowledge of pastry/ dessert techniques is preferred
• Ability to work in a fast-paced and high-pressure environment
• Strong teamwork and communication skills
• Passion for food and commitment to excellence
• Pastry knowledge or experience are a plus
• Culinary qualifications or certifications are a plus

Benefits:

• Competitive Salary & Tips
• Sunday Off, Extra Day-Off
• 18 days Annual Leave
• Discretionary Bonus
• Medical Insurance
• Duty Meals
• On-the-job Training
• Opportunities for professional growth and development

Work Location: Central

We look forward to welcoming you to our team

Full time / Part time are welcome

Job Duties

• require to create & invent new product development (R&D)
• responsible for daily product productions

Qualification

• New graduates / less experience are welcome
• passion on creating pastry products (R&D)

French style bread / pastry production (baguette, sourdough, ciabatta, croissants, cookies, quiche, lemon tarts, eclairs, cakes, etc) for 15 shops and B2B at factory of 7,000 square feet

Responsibilities:

• French style bakery / pastry production according to company standards
• maintain a safe, hygienic and organized working environment

Requirements:

• Passionate in bread/pastry production
• Hardworking and with good attitude
• No experience will also be considered
• Immediately available is preferred