Pastry Chef

Job Description

Job Summary

We are seeking a talented, creative, and highly skilled Pastry Chef to join our culinary team at a prestigious 5-star hotel. The successful candidate will be responsible for preparing, producing, and presenting an extensive range of French pastries, international desserts, traditional Arabic sweets, and contemporary Middle Eastern confectionery in accordance with luxury hospitality standards.

The ideal candidate must demonstrate strong technical expertise in French patisserie, including laminated dough, entremets, mousse, chocolate work, and plated desserts, alongside practical knowledge of traditional Arabic sweets such as baklava, kunafa, maamoul, basbousa, qatayef, and other regional specialties.

The Pastry Chef will contribute to menu development, buffet presentation, à la carte dessert production, banquet operations, seasonal celebrations, and VIP guest experiences while maintaining exceptional standards of food quality, creativity, hygiene, cost control, and guest satisfaction.

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Key Responsibilities

Prepare and produce a wide variety of French pastries, cakes, tarts, baked goods, chocolates, confectionery, and international desserts.

• Prepare and present traditional Arabic sweets and Middle Eastern desserts while maintaining their authentic flavors, textures, and preparation techniques.
• Demonstrate strong technical knowledge of classical and contemporary pastry methods, including dough preparation, baking, fillings, creams, mousses, chocolate work, and decorative finishing.
• Create innovative desserts and pastry products that meet the hotel's luxury standards and reflect current culinary trends.
• Ensure consistency in taste, texture, quality, portion size, and presentation across all products.
• Prepare desserts and pastries for restaurants, all-day dining outlets, buffets, room service, banquets, catering functions, and VIP guest amenities.
• Maintain high standards of craftsmanship, creativity, and attention to detail throughout the production process.
• Prepare and present a variety of traditional Arabic sweets, Middle Eastern confectionery, and regional dessert specialties in accordance with established recipes and quality standards.
• Maintain authenticity in flavors, preparation methods, ingredients, and presentation while ensuring consistency and premium product quality.
• Adapt traditional sweets for luxury hotel buffets, special dining experiences, festive occasions, and high-profile events.
• Contribute to the preparation of seasonal and cultural dessert selections, including those offered during Ramadan, Eid, and other special celebrations.
• Explore creative ways to enhance the presentation of traditional sweets while respecting their cultural identity and culinary heritage.
• Ensure proper handling, storage, freshness, and presentation of all Arabic sweets and related products.
• Assist the Executive Chef or Executive Pastry Chef in developing, testing, and updating pastry and dessert menus.
• Contribute creative ideas for French patisserie, Arabic sweets, international desserts, and contemporary confectionery.
• Develop new dessert concepts that incorporate seasonal ingredients, premium products, and regional flavors.
• Standardize recipes, preparation methods, portion sizes, yields, and presentation guidelines.
• Support the development of dessert selections for fine dining, afternoon tea, buffet displays, weddings, banquets, and special events.
• Adapt products to accommodate dietary requirements where feasible, while maintaining food safety and quality standards.
• Stay informed about emerging pastry techniques, international trends, and innovative dessert presentation methods.
• Ensure all pastries, desserts, and confectionery items are presented attractively and consistently in accordance with five-star hotel standards.
• Assist in creating elegant dessert displays for restaurants, buffets, themed dining experiences, weddings, conferences, and special occasions.
• Maintain the freshness, appearance, texture, and appropriate serving conditions of displayed products.
• Prepare customized dessert arrangements and special pastry amenities for VIP guests and other requests.
• Collaborate with the culinary team to deliver memorable dessert experiences that enhance guest satisfaction.
• Plan and organize daily pastry production according to hotel occupancy, outlet requirements, banquet event orders, and anticipated guest demand.
• Ensure the timely preparation and delivery of all assigned pastry and dessert products.
• Follow standardized recipes, production schedules, and established kitchen procedures.
• Maintain appropriate mise en place and ensure the availability of ingredients and equipment before service.
• Coordinate with other kitchen sections to ensure smooth operations and efficient service delivery.
• Maintain a clean, organized, and professional working environment, ensuring the proper use and care of pastry equipment and tools.
• Maintain the highest standards of food quality, hygiene, sanitation, and personal grooming in accordance with hotel policies.
• Follow HACCP principles and applicable food safety regulations.
• Inspect ingredients and finished products to ensure freshness, consistency, and compliance with quality standards.
• Ensure proper storage, labeling, temperature control, shelf-life monitoring, and stock rotation.
• Prevent cross-contamination and ensure appropriate allergen identification and handling.
• Report any food safety concerns, equipment issues, or product quality deviations to the relevant supervisor.
• Assist with ingredient requisitions, stock monitoring, inventory control, and production forecasting.
• Monitor the efficient use of ingredients and minimize food waste.
• Follow standardized recipes and portion-control procedures to support food cost targets.
• Check the quality and quantity of delivered ingredients and report discrepancies.
• Maintain accurate records of production, stock usage, and wastage as required.
• Ensure responsible use and storage of ingredients, equipment, and other kitchen resources.
• Work closely with the Executive Chef, Executive Pastry Chef, and other culinary team members to maintain operational efficiency and product consistency.
• Support the training and development of junior pastry team members where required.
• Share knowledge of pastry techniques, dessert preparation, presentation, and food safety practices.
• Promote teamwork, professionalism, creativity, and effective communication within the pastry section.
• Perform other relevant duties assigned by the Executive Chef or hotel management.

Qualifications

Qualifications & Experience

• Diploma or professional qualification in Pastry Arts, Baking, Culinary Arts, or a related field.
• Minimum of 2–3 years of relevant pastry experience, preferably in a 5-star hotel, luxury resort, or upscale hospitality establishment.
• Practical experience in French patisserie, international desserts, and traditional Arabic sweets.
• Strong knowledge of pastry preparation techniques, baking methods, dessert finishing, and presentation.
• Experience in buffet production, banquet operations, and high-volume pastry kitchens is an advantage.
• Good understanding of food safety, HACCP principles, hygiene, and allergen management.
• Knowledge of recipe standardization, portion control, inventory management, and food cost awareness.
• Ability to work efficiently under pressure while maintaining quality and attention to detail.
• Strong organizational, communication, and teamwork skills.
• Flexibility to work shifts, weekends, public holidays, and special events as required.

Key Competencies

• French patisserie and international dessert preparation.
• Traditional Arabic sweets and regional confectionery.
• Creativity and attention to detail.
• Product quality and presentation.
• Menu development and recipe standardization.
• Production planning and time management.
• Food safety, hygiene, and quality assurance.
• Cost control and waste reduction.
• Teamwork and professional communication.
• Commitment to luxury hospitality standards and guest satisfaction.

Additional Information

experience is an asset