
The Pastry Chef role at Hilton Norfolk The Main leads the daily operations and production of the pastry department within the hotel. Key responsibilities include developing new dessert menus, managing kitchen staff through hiring and training, and ensuring strict adherence to food safety and sanitation standards. The position also involves coordinating with executive chefs and catering teams to support events and maintain operational efficiency. This opportunity appeals to culinary professionals seeking a leadership position in a collaborative environment with a focus on quality and guest satisfaction, requiring a degree or certification along with three years of relevant experience.









