Job description
As Pastry Chef, I fully comprehend the vision of Six Senses Ibiza to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
Operational Ownership
In this role, I will assume responsibility for the efficient operation of the Pastry area and Culinary department, ensuring exceptional quality, creativity and consistency across all dessert offerings while aligning with Six Senses standards, Eat With Six Senses philosophy, and sustainability values. I will oversee pastry operations throughout the resort and manage a dedicated pastry team, contributing to guest satisfaction, financial performance and host engagement.
This position includes:
• Leads and manages the Pastry Department, including daily operations, production planning and team supervision.
• Develops and executes dessert menus aligned with Eat With Six Senses philosophy, emphasizing natural ingredients, seasonality, minimal processing and local sourcing.
• Ensures consistent quality, presentation and flavor profiles across all pastry outlets including restaurants, banquets, wellness offerings and in-room amenities.
• Oversees pastry production for all hotel outlets, special events and functions.
• Supervises and trains pastry hosts, ensuring proper techniques, hygiene standards, productivity and motivation.
• Maintains strong collaboration with Executive Sous Chef and F&B leadership to support overall culinary direction.
• Controls food costs through accurate forecasting, portion control, waste management, inventory rotation and responsible purchasing.
• Monitors inventory levels, ordering, receiving and storage of pastry ingredients and equipment.
• Ensures compliance with health, safety, sanitation and HACCP regulations at all times.
• Maintains cleanliness and organization of pastry production areas.
• Participates in menu development, recipe costing and product innovation.
• Ensures alignment with Six Senses sustainability initiatives and responsible kitchen practices.
• Assists in recruitment, onboarding, performance reviews and ongoing development of pastry hosts.
• Responds proactively to operational challenges and guest feedback, implementing solutions where required.
• Attends meetings and training sessions as required by management.
• Upholds Six Senses service standards, operating procedures and LQA requirements.
• Performs any additional duties assigned by the Executive Sous Chef or Director of Food & Beverage.
Skills and Experience
To execute the position of Pastry Chef, I have the required qualifications, technical skills and more than five years’ experience in a similar role in luxury hotels with proven results. I possess a minimum of a Diploma in Culinary Arts or similar.
In terms of the frontline kitchen management, I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer.
Technical skills include advanced MS Office platform, plus I have an excellent command of written and spoken English with some knowledge of the local language and customs.
The above is intended to provide an overview of the role and responsibilities for a Pastry Chef at Six Senses Ibiza. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.
Six Senses Ibiza is an equal opportunity employer. This policy applies to all terms and conditions of employment.
