Supervisor Pastry Chef

The Pastry Supervisor is responsible for overseeing daily pastry and dessert production, ensuring exceptional quality, consistency, presentation, and food safety standards throughout the hotel’s culinary operations. This position supports the Pastry Chef and Executive Chef in supervising the pastry team, coordinating production, managing inventory, and delivering memorable culinary experiences that reflect the standards of a luxury hospitality environment.

Essential Duties and Responsibilities

• Supervise daily pastry production, including desserts, cakes, pastries, breads, and other baked goods for restaurants, banquets, events, and hotel outlets.
• Ensure all pastry items meet established recipes, quality standards, portion requirements, and presentation expectations.
• Provide direction, training, and coaching to pastry team members to maintain efficient operations and high performance.
• Assist with production schedules, daily prep lists, and staffing assignments based on business levels and banquet requirements.
• Maintain compliance with food safety, sanitation, HACCP, and hotel operating standards.
• Monitor inventory, control food costs, minimize waste, and ensure proper storage and rotation of ingredients.
• Collaborate with the Executive Chef, Pastry Chef, and other culinary leaders to develop seasonal menus, specialty desserts, and creative presentations.
• Inspect ingredients and finished products for freshness, consistency, and quality.
• Ensure all equipment, workstations, and storage areas are clean, organized, and properly maintained.
• Support special events, VIP amenities, weddings, banquets, and other guest requests requiring specialized pastry preparation.
• Assist with ordering, receiving, and inventory management as needed.
• Promote teamwork, accountability, professional development, and a culture of exceptional service.

Qualifications

• Previous experience in pastry production, baking, or a professional kitchen environment.
• Prior supervisory or team leadership experience preferred.
• Strong knowledge of baking techniques, pastry preparation, dessert presentation, and food safety standards.
• Ability to organize multiple production priorities in a fast-paced hospitality environment.
• Strong communication, leadership, and time-management skills.
• Ability to work flexible shifts, including early mornings, evenings, weekends, and holidays, based on operational needs.
• Culinary education or relevant professional training preferred.

Physical Requirements

• Ability to stand and move for extended periods.
• Ability to lift and carry kitchen supplies and ingredients within the requirements of the position.
• Ability to work safely around commercial kitchen equipment, hot surfaces, and refrigerated storage areas.

Our Commitment

At InterContinental Buckhead Atlanta, we strive to deliver exceptional experiences through thoughtful service, culinary excellence, and genuine hospitality. The Pastry Supervisor plays an important role in creating memorable occasions for our guests while supporting the hotel's commitment to quality and service.