Pastry Chef

About the role

The Pastry Chef will lead the pastry team at our Reykjavik location, creating high‑quality pastries for all hotel areas while ensuring consistency, creativity, and guest satisfaction. The role combines hands‑on baking with staff leadership and operational management.

Key responsibilities

• Lead, supervise and train the pastry team, managing day‑to‑day operations and covering duties in employees’ absence.
• Develop new pastry concepts, maintain food safety and sanitation standards, and oversee purchasing, receiving, and storage.
• Ensure compliance with all food‑and‑beverage policies, budget targets, and applicable laws.
• Deliver exceptional customer service by overseeing product quality, presentation, and guest interactions.

Required profile

• High school diploma/GED with 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to lead a team, manage budgets, and maintain high standards of cleanliness and food safety.

Required skills

• Pastry preparation and decorative baking techniques.
• Food safety and sanitation compliance.
• Inventory and purchasing management.