Pastry Chef | Chefe de Confeitaria

Our Brand / Sofitel

Emerging as a pioneering French luxury hospitality brand in 1964, Sofitel brings French zest and inspires heartfelt encounters to the most sought-after destinations worldwide. Seamlessly melding local culture with the French zest for life through remarkable savoir-faire and generous service, Sofitel is for free-minded travelers and arts and culture afficionados who have an appreciation for a refined and understated sense of modern luxury.

Our Hotel  /  Sofitel Rio de Janeiro Ipanema

A landmark for Sofitel in the Americas,  Sofitel Rio de Janeiro Ipanema  re-emerges as a revitalized beachfront icon where French elegance meets the vibrant Carioca lifestyle. Designed as a sanctuary of art, craftsmanship, and sensory experiences, the hotel sets a new benchmark for luxury hospitality in Rio de Janeiro.

The property features 172 rooms and suites with the signature Sofitel MyBed, refined art-filled interiors, and sweeping views of Two Brothers Hill. Guests enjoy elevated dining at the 22nd-floor Chef’s Table, a rooftop infinity pool, wellness spa, Beach Club, and the exclusive Club Millésime lounge for personalized service and private check-in.

Job Description

The Pastry Chef is a creative and technical leader responsible for designing and delivering an exceptional pastry and dessert experience across all outlets of the Sofitel Rio de Janeiro Ipanema. From afternoon tea to bespoke wedding cakes, petit fours in the rooms to show-stopping dessert trolleys, this role is central to the hotel's culinary identity and guest experience. The ideal candidate brings artistry, rigour, and a genuine passion for the craft.

Culinary creation & standards

• Design, develop, and execute all pastry, dessert, chocolate, and bread menus across hotel outlets
• Create seasonal and bespoke offerings aligned with the Sofitel brand philosophy and French culinary heritage
• Ensure consistent quality, presentation, and taste across all pastry production
• Develop signature pieces that reflect the hotel's identity and the vibrancy of Rio de Janeiro
• Collaborate with the Executive Chef on special events, galas, and curated culinary experiences

Team leadership & development

• Lead, mentor, and develop the pastry team, fostering a culture of excellence and creativity
• Plan staffing, scheduling, and workload distribution across the pastry kitchen
• Conduct regular training sessions to uphold and elevate technical standards
• Participate actively in the pre-opening setup, including kitchen organization and team onboarding

Operations & cost management

• Manage pastry kitchen operations in compliance with HACCP and all food safety regulations
• Control food costs, minimize waste, and manage inventory efficiently
• Source premium local and international ingredients in coordination with the purchasing team
• Maintain all equipment to the highest standards and flag maintenance needs promptly

Guest experience

• Create memorable moments through bespoke amenities, birthday cakes, and personalized touches for VIP guests
• Respond to dietary requirements and allergies with creativity and care
• Engage with guests during special events to bring the pastry craft to life

Qualifications

Technical skills

• Fluent in Portuguese. English is highly valued
• Mastery of classic French pâtisserie and contemporary techniques
• Advanced skills in chocolate work and bread baking
• Strong knowledge of HACCP and kitchen hygiene standards
• Experience with large-scale banqueting production
• Proficiency in recipe costing and menu engineering

Experience

• Minimum 8 years in professional pastry kitchens
• At least 3 years in a Head Pastry Chef or Chef Pâtissier role
• Proven experience in a 5-star or ultra-luxury hotel environment
• Pre-opening experience is a strong advantage
• International experience is highly valued

Personal profile

• Creative visionary with a sharp eye for detail and aesthetics
• Calm, organised, and resilient under pressure
• Inspiring leader who develops and motivates their team
• Passionate about local ingredients and cultural storytelling through food