Executive Pastry Chef - Pre-Opening

About the role

The Park Gstaad, a Four Seasons Hotel, is looking for an Executive Pastry Chef to lead and manage all pastry and bakery operations. Reporting to the Executive Chef, you will lead the Pastry and Bakery team in delivering pastry, bakery, chocolate, dessert and confectionery experiences across outlets, banquets, events and in-room dining. The position is planned to start in February 2027, so you will also help shape the pastry and bakery identity during the pre-opening phase.

Key responsibilities

• Lead and manage all pastry and bakery operations, ensuring consistent quality, presentation and execution of desserts, bakery items, chocolate and confectionery.
• Develop seasonal menus, signature items and guest-focused culinary experiences, and oversee the hotel's amenity program.
• Support outlet, banqueting, event and in-room dining operations and handle seasonal concepts, special events, VIP experiences and bespoke requests.
• Lead, develop, mentor and retain a high-performing team, and drive food cost control, production planning and operational efficiency.
• Maintain food safety, HACCP, hygiene, health and safety and regulatory compliance, and build relationships with suppliers and industry partners.
• Support hotel opening activities and continuous improvement initiatives.

Required profile

• Minimum 5 years of leadership experience in luxury pastry, bakery or dessert operations in hotels, resorts or fine dining.
• Degree, diploma or recognized professional qualification in Pastry Arts, Culinary Arts or a related field.
• Fluent English; additional languages are an advantage.
• Swiss or EU/EFTA citizenship, or a valid Swiss work authorization, under Swiss employment regulations.

Required skills

• Exceptional technical expertise in pastry, bakery, chocolate, dessert and confectionery production.
• Food safety and hygiene certification; advanced pastry, bakery, chocolate or culinary certifications are advantageous.
• Strong leadership, planning and organizational skills, including food cost control and production planning.

What we offer

• Competitive salary and comprehensive benefits, including employee meals and uniform laundry service.
• Monthly Employee Recognition Program and global career growth opportunities through Task Forces and Transfers.
• Full-time, permanent position with flexibility for evenings, weekends and holidays according to seasonality; seasonal operation mainly between June to September and December to March.