pastry chef

Job Description

The Pastry Chef is a visionary leader responsible for directing all pastry and bakery operations in a luxury hotel environment, delivering couture‑level desserts, breads, and showpieces for restaurants, lounges, in‑room dining, banquets, weddings, and VIP events. The role demands a high‑profile culinary professional with a strong signature style, exceptional technical mastery, and a proven track record in large‑scale, 5‑star or ultra‑luxury properties.

Key Responsibilities

• Lead, strategize, and oversee all pastry and bakery production across multiple outlets, high‑volume banqueting, outside catering, and special events
• Design and execute innovative, brand‑defining dessert concepts, afternoon teas, wedding cakes, chocolate and sugar showpieces, and VIP amenities tailored to a luxury clientele.
• Uphold uncompromising standards of taste, texture, presentation, and consistency, with regular tastings and quality audits.
• Drive menu engineering and product development, balancing creativity, guest expectations, and commercial objectives (food cost, profitability, and sustainability).
• Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and cake decorators, building a culture of excellence, innovation, and continuous learning
• Plan and manage production schedules, manpower, and workflow to support simultaneous large‑scale events, peak occupancies, and complex service periods
• Implement and monitor HACCP and all health, safety, sanitation, and hygiene procedures, ensuring full compliance with international and brand standards
• Oversee purchasing, inventory, and proper storage of all pastry ingredients and supplies, optimizing cost, quality, and waste control
• Collaborate closely with the Executive Chef, F&B leadership, Banquet operations, and Marketing on concepts, promotions, photoshoots, and brand‑signature experiences.
• Represent the pastry department at management meetings and, when required, in front of VIP guests, media, and partners as a culinary ambassador for the hotel

Qualifications

• Diploma or degree in Culinary / Pastry Arts, Baking & Pastry, or Hotel & Restaurant Management from a recognized institution; advanced training in chocolate, sugar art, and modern pastry techniques is strongly preferred.
• Minimum 8–10 years of professional pastry experience, including at least 3–5 years in a senior leadership role (Executive Pastry Chef / Head Pastry) within luxury or flagship 5‑star hotels, resorts, or fine‑dining groups
• Proven record managing multi‑outlet operations and high‑volume banqueting (conferences, weddings, VIP and royal events) alongside à la carte and buffet services
• Demonstrated excellence in:
  • Classic and contemporary pastry and bakery
  • Viennoiserie and artisan breads
  • Chocolate tempering, bonbons, and high‑end chocolate décor
  • Wedding cake design, cake décor and celebration cakes
  • Modern, on‑trend plating and buffet presentation
• Strong experience with Arabic, Mediterranean, Levantine, and international desserts, including Saudi and regional specialties, with the ability to adapt to local and global trends.
• Solid expertise in food‑cost control, menu engineering, budgeting, waste management, and productivity optimization
• Proven leadership capabilities: recruitment, training, performance management, coaching, scheduling, and succession planning for a diverse pastry brigade
• Excellent communication and interpersonal skills; able to work collaboratively with culinary, F&B, and service teams and to perform under pressure while maintaining flawless standards
• HACCP / food safety certification and deep knowledge of international hygiene and safety regulations.
• Fluent in English; additional languages are an advantage. Well,‑presented, highly professional, and confident in guest‑facing and media situations