EXECUTIVE PASTRY CHEF
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Key skills for this role
Role Overview
Lead pastry operations with responsibility for production, menu development, quality, hygiene, and presentation.
The role requires strong pastry expertise, leadership ability, creativity, and consistent execution in a hospitality environment.
Key Skills for This Role
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Job Summary
Lead pastry operations with responsibility for production, menu development, quality, hygiene, and presentation.
The role requires strong pastry expertise, leadership ability, creativity, and consistent execution in a hospitality environment.
Key Responsibilities
- Lead and manage the pastry and bakery team.
- Develop pastry, dessert, bakery, and confectionery menus, recipes, and seasonal products.
- Monitor production, portion control, food costs, wastage, inventory, schedules, and order completion.
- Train, mentor, and evaluate pastry staff.
- Maintain food quality, presentation, consistency, hygiene, and safety standards.
- Manage storage, labeling, equipment cleanliness, purchasing coordination, supplier communication, and operational reporting.
- Coordinate with the Executive Chef, Operations, and other departments and respond professionally to feedback.
Qualifications and Requirements
- Proven experience as an Executive Pastry Chef, Head Pastry Chef, or similar senior pastry professional.
- Excellent knowledge of cakes, pastries, breads, chocolates, desserts, and plated desserts.
- Experience with menu development, recipe costing, food cost control, inventory management, and production planning.
- Strong leadership, organization, time management, communication, and interpersonal skills.
- Knowledge of food safety, HACCP principles, and Qatar Municipality requirements.
- Computer knowledge and ability to prepare basic reports and inventory records.
- Ability to work under pressure in a fast-paced hospitality environment.
Key Skills
- Pastry and dessert development; menu planning; recipe costing; food cost control; inventory management; production planning.
- Leadership and team management; staff training; quality control; food safety and hygiene; creativity; presentation; problem solving.
Work Location
- Work location is in person.
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