Executive Pastry Chef
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Key skills for this role
About the Role
Lead pastry operations, develop innovative offerings, ensure quality standards, mentor team, and collaborate with culinary teams to enhance guest experiences.
Key Skills for This Role
Responsibilities
- Lead and oversee all pastry and bakery operations across the hotel
- Develop innovative pastry, bakery, dessert, and confectionery offerings
- Collaborate with Executive Chef and culinary leadership to create seasonal menus and bespoke experiences
- Ensure all pastry products meet brand standards, guest expectations, and food safety regulations
- Manage daily operations including production planning, inventory, cost control, and resource allocation
- Monitor food costs, labor productivity, and operational expenses
- Inspire, mentor, and develop the pastry team through leadership, training, and coaching
- Maintain highest standards of hygiene, sanitation, and workplace safety
- Work with F&B, Banquets, and Events teams for exceptional culinary experiences
- Source premium ingredients and build supplier relationships
Requirements
- Proven experience as Executive Pastry Chef or senior pastry leadership in luxury hotel or fine dining
- Extensive knowledge of classical and contemporary pastry techniques, bakery production, chocolate work, sugar artistry, plated desserts, and confectionery
- Strong leadership and team management skills
- Excellent organizational, planning, and time management abilities
- Proven experience in menu development, food costing, budgeting, inventory management
- Strong understanding of food safety, hygiene, and HACCP principles
- Exceptional attention to detail
- Ability to collaborate effectively with cross functional teams
Full Job Posting
Job Description
- Lead pastry and bakery operations at Raffles & Fairmont Doha.
- Deliver exceptional culinary experiences reflecting luxury, creativity, and excellence.
- Oversee menu development, quality, and presentation; inspire a culture of creativity and continuous improvement.
Key Responsibilities
- Lead and oversee all pastry and bakery operations.
- Develop innovative pastry, bakery, dessert, and confectionery offerings.
- Collaborate with Executive Chef and culinary leadership on seasonal menus and bespoke experiences.
- Ensure all pastry products meet brand standards and food safety regulations.
- Manage daily operations including production planning, inventory, cost control.
- Monitor food costs, labor productivity, and operational expenses.
- Inspire, mentor, and develop the pastry team.
- Maintain highest standards of hygiene, sanitation, and workplace safety.
- Work with F&B, Banquets, and Events teams for exceptional culinary experiences.
- Source premium ingredients and build supplier relationships.
Qualifications
- Proven experience as Executive Pastry Chef or senior pastry leadership in luxury hotel or fine dining.
- Extensive knowledge of classical and contemporary pastry techniques, bakery production, chocolate work, sugar artistry, plated desserts, and confectionery.
- Strong leadership and team management skills.
- Excellent organizational, planning, and time management abilities.
- Proven experience in menu development, food costing, budgeting, inventory management.
- Strong understanding of food safety, hygiene, and HACCP principles.
- Exceptional attention to detail.
- Ability to collaborate effectively with cross functional teams.
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