Pastry Chef

About the Hotel

Role Overview

Daily Responsibilities

• Lead daily pastry and bakery kitchen operations.
• Design and develop dessert, pastry, bakery, and confectionery menus.
• Produce breads, viennoiseries, cakes, chocolates, desserts, and specialty items.
• Develop seasonal, festive, and promotional dessert offerings.
• Collaborate with the Executive or Head Chef on menus and culinary events.
• Maintain consistency in taste, presentation, and portion control across outlets.
• Support banquets, conferences, weddings, and events with creative dessert presentations.
• Introduce new techniques and trends to improve the guest dining experience.

Quality and Operations

• Ensure compliance with HACCP, food safety regulations, local municipality requirements, hotel policies, and IHG brand standards.
• Maintain cleanliness and sanitation throughout the pastry kitchen.
• Monitor storage, labeling, temperature control, and stock rotation.
• Conduct quality inspections of ingredients and finished products.
• Ensure kitchen equipment is maintained and used safely.
• Maintain standardized recipes and production records and prepare reports when requested.

Team Leadership

• Supervise, train, coach, and motivate the pastry team.
• Prepare work schedules and allocate daily responsibilities.
• Conduct on-the-job training and support colleague development.
• Participate in performance evaluations and succession planning.
• Foster teamwork and maintain a positive working environment.
• Participate in departmental meetings and continuous improvement initiatives.

Qualifications and Experience

• A diploma or degree in Culinary Arts, Pastry Arts, or a related field is required.
• Professional pastry certification is an advantage.
• HACCP or food safety certification is preferred.
• At least five years of pastry experience in hotels or international hospitality brands is required.
• At least two years in a supervisory or leadership pastry role is required.
• Banquet production and high-volume hotel operations experience are preferred.
• IHG or international hotel brand experience is an advantage.

Additional Requirements

• Strong knowledge of pastry, bakery, chocolate, and dessert production is required.
• Creativity, artistic presentation, leadership, team development, planning, and organization skills are required.
• Knowledge of food costing and inventory management is required.
• The role requires communication, problem-solving, decision-making, computer literacy, and the ability to meet production deadlines.
• Microsoft Office and kitchen management systems experience are required.

What We Offer

• The employer offers competitive pay and benefits and the opportunity to work with a team of hospitality professionals.
• The employer describes a collaborative environment focused on inclusion, development, and colleague wellbeing.

Workplace

• The role is based in a luxury hotel pastry and bakery kitchen in Doha.