Employment Type: Full-time / Contract
About the Role
We are seeking a talented and imaginative Dessert Chef to lead the creation of memorable plated desserts for our [restaurant/hotel/catering concept]. Unlike a traditional pastry chef role, this position is focused exclusively on desserts — from elegant restaurant-style plates to innovative, modern sweet creations that elevate the dining experience.

Responsibilities

• Design and prepare refined plated desserts for à la carte service, banquets, and special events.
• Develop signature desserts that reflect creativity, seasonality, and balance of flavors.
• Collaborate with the Executive Chef to ensure desserts complement the overall menu.
• Experiment with techniques, textures, and presentations to produce unique dishes.
• Ensure consistency in taste, portion, and visual presentation.
• Manage ingredient sourcing, inventory, and ordering specific to desserts.
• Maintain a clean, safe, and organized dessert station, adhering to food safety standards.
• Stay current with dessert trends (e.g., molecular gastronomy, plant-based, reduced sugar) and apply them where appropriate.

Qualifications

• Proven experience as a Dessert Chef or in a similar role in fine dining, hotels, or high-end catering.
• Strong knowledge of dessert techniques (custards, mousses, frozen desserts, plated sauces, garnishes, sugar/chocolate work).
• Creativity in designing innovative flavor combinations and presentations.
• Attention to detail and ability to execute desserts with consistency and precision.
• Culinary training in pastry/desserts an asset, though equivalent professional experience will be considered.

Skills & Attributes

• Exceptional palate and sense of flavor balance.
• Artistic eye for plating and visual impact.
• Strong organizational and time management skills.
• Ability to work under pressure and deliver excellence during service.
• Passion for continuous learning and innovation in dessert-making.

Job Type: Full-time
Pay: $70,000.00-$90,000.00 per year
Work Location: In perso

• Design and prepare refined plated desserts for à la carte service, banquets, and special events.
• Develop signature desserts that reflect creativity, seasonality, and balance of flavors.
• Collaborate with the Executive Chef to ensure desserts complement the overall menu.
• Experiment with techniques, textures, and presentations to produce unique dishes.
• Ensure consistency in taste, portion, and visual presentation.
• Manage ingredient sourcing, inventory, and ordering specific to desserts.
• Maintain a clean, safe, and organized dessert station, adhering to food safety standards.
• Stay current with dessert trends (e.g., molecular gastronomy, plant-based, reduced sugar) and apply them where appropriate