ABOUT US

Founded in 2007 by childhood friends Olivier Bon, Pierre-Charles Cros, and Romée De Goriainoff, and joined by Xavier Padovani in 2010, Experimental has redefined the codes of hospitality by offering a unique experience of contemporary elegance and warmth to a discerning international clientele.

Renowned for bringing the cocktail bar culture to Paris, the group now operates cocktail bars, wine bars, restaurants and, since 2015, hotels.

Over the years, its destinations have expanded from major European capitals such as Paris, London, and Rome to more seasonal locations like Ibiza and Menorca in the summer, or Verbier and Val d’Isère in the winter. The group also has properties in Venice, New York, Biarritz, and the Cotswolds.

Experimental service philosophy is built around three core principles: the quality of the products, the precision of the service, and the genuine warmth of our welcome.

ABOUT EXPERIMENTAL PORTO

Ever since it first opened its doors in 1951 as Porto’s very first 5* hotel, Hotel Infante Sagres Porto has been an indelible part of the city’s history.

More than just a luxury hotel, the Infante Sagres has long been the preferred gathering place and residence of choice for discerning travelers as well as international celebrities, renowned for its stylish ambience, personalised service and unique blend of timeless elegance and contemporary sophistication.

In 2025, Hotel Infante Sagres joined the Experimental Group, an international hospitality group known for its strong identity, deep connection to local culture, and contemporary vision of hospitality. This integration marks a new chapter in the hotel’s history, preserving its heritage and elegance while bringing new energy aligned with a more creative, modern, and guest-experience-focused approach.

ABOUT THE POSITION

Working under the supervision of the Head Chef, the Pastry Chef is responsible for the smooth running of service, for fostering a supportive and motivating environment for their team, and for delivering an unforgettable experience to all our guests.

Research & Development

• Assist the Head Chef in discovering and tasting new desserts.

• Support the Head Chef in updating menus and creating new ones that meet the group’s quality standards.

Suppliers

• Ensure that the quality and quantity of desserts meet expectations.

• Check delivery notes and invoices.

• Inform the Head Chef when kitchen equipment needs to be purchased or repaired.

HACCP & Workplace Safety

• Comply with nutrition, hygiene, and safety regulations.

• Adhere to the personal hygiene and dress code standards set by management.

Recruitment & Team Building

• Lead your team effectively.

• Participate in the training and professional development of your team members.

• Demonstrate proper techniques to help your team improve.

• Maintain a positive and professional approach toward colleagues.

• Attend briefings and team meetings.

Service

• Ensure the quality of all dishes leaving the kitchen.

• Foster positive and respectful interactions between team members and restaurant guests.

• Ensure your team treats front-of-house colleagues with respect.

• Ensure proper care and maintenance of equipment and professional attire.

ABOUT YOU

• Graduated in pastry arts, you have at least one significant experience in a similar position, preferably in a luxury establishment.

• A true motivator, you know how to inspire and unite a team. You are a patient teacher and enjoy sharing your knowledge.

• An excellent manager, you have strong skills in cost control, data analysis, and productivity optimization.

• You are autonomous, adaptable, and highly organized, with a sense of initiative, as well as a strong commitment to hospitality and customer service—if this sounds like you, this role is made for you.