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Pastry Chef

Chedi Hospitality
Doha, QAT
Full Time
Senior
Onsite
Yesterday
Pastry and Bakery ProductionLeadershipFinancial ManagementCreativityAttention to DetailFood Safety
Free

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Pastry and Bakery ProductionLeadershipFinancial Management
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Job Qualifications

  • Ideally with an apprenticeship, professional diploma, or relevant qualification in Culinary Arts, Food Production, or Pastry and Bakery.
  • A minimum of two years of experience as a Pastry Chef or Assistant Pastry Chef within a luxury hotel, resort, or large scale hospitality operation is required.
  • Strong practical and operational expertise in pastry and bakery production, together with sound administrative, leadership, and financial management skills, is essential.
  • The successful candidate should demonstrate creativity, innovation, strong attention to detail, and a commitment to delivering consistently high quality products and exceptional guest experiences.

Key Areas of Responsibility Operational

  • Oversees and manages the production of all pastry, bakery, dessert, and confectionery items across the hotel's Food & Beverage operations.
  • Ensures consistency in product quality, taste, presentation, portioning, and overall standards across all outlets, banqueting operations, in room dining, and special events.
  • Ensures that all GHM brand standards, hotel standards, recipes, specifications, and operational procedures are consistently implemented and maintained.
  • Reviews guest feedback, quality assessments, audits, and operational observations and ensures that appropriate corrective and preventive actions are implemented.
  • Encourages creativity and innovation within the Pastry and Bakery team.
  • Develops innovative and seasonally relevant pastry and bakery offerings that reflect market trends, guest preferences, and the positioning of the hotel.
  • Works closely with Culinary and other operational leaders in a supportive and flexible manner.
  • Ensures that Pastry and Bakery team members collaborate effectively with other Culinary sections and hotel departments.
  • Maintains awareness of seasonal ingredients, new products, industry developments, and emerging pastry and bakery trends.
  • Regularly tastes, inspects, and monitors all pastry and bakery products served throughout the operation.
  • Works closely with the Purchasing Manager to source high quality ingredients and products while achieving the best possible value.
  • Ensures compliance with food safety requirements, including proper food storage, labeling, temperature control, allergen management, and stock rotation.

Key Areas of Responsibility Customer Service

  • Provides professional, courteous, and caring service to guests, colleagues, and visitors at all times.
  • Ensures that all guest facing Pastry and Bakery team members consistently deliver the GHM brand promise and provide exceptional guest service.
  • Ensures that the Pastry and Bakery team provides excellent and responsive service to internal customers and other departments.
  • Maintains awareness of guest preferences, dietary requirements, food allergies, special occasions, and personalized requests.
  • Regularly observes guest interactions and works with the relevant leaders to coach and support team members where required.
  • Handles guest and internal customer concerns and inquiries in a courteous, professional, and efficient manner.
  • Maintains positive guest and colleague interactions and promotes strong working relationships across the hotel.

Key Areas of Responsibility Financial

  • Maximizes team productivity through effective workforce planning, multi skilling, multitasking, and flexible scheduling.
  • Ensures that the Pastry and Bakery Department operates efficiently and maintains an appropriate cost structure without compromising product quality.
  • Manages and monitors food costs, labour costs, productivity, portion control, production levels, and waste reduction in line with approved budgets.
  • Supports the achievement of departmental financial objectives through effective planning, forecasting, and cost control measures.
  • Ensures the efficient use of ingredients through accurate production planning, stock rotation, yield management, and responsible product utilization.
  • Ensures compliance with all relevant hotel, company, and local financial policies, procedures, and regulations.
  • Supports inventory management and the ongoing maintenance and control of operating equipment, utensils, and other departmental assets.

Key Areas of Responsibility Personnel

  • Participates in the recruitment and selection of Pastry and Bakery team members in accordance with hotel guidelines.
  • Ensures the punctuality, attendance, grooming, hygiene, and professional appearance of all Pastry and Bakery team members.
  • Develops the skills and effectiveness of Pastry and Bakery Sous Chefs, Team Leaders, and team members through regular training, coaching, mentoring, feedback, and performance follow up.
  • Conducts performance reviews and development discussions with Pastry and Bakery team members.
  • Identifies departmental training needs and plans and implements effective training programmes.
  • Supports the development and effectiveness of Departmental Trainers through ongoing guidance, feedback, and regular communication.
  • Prepares and manages work schedules in accordance with business levels, operational requirements, employee productivity, and applicable policies.
  • Promotes and consistently demonstrates GHM Core Values and the hotel's culture.
  • Ensures that all team members understand and comply with hotel policies, employee rules and regulations, departmental procedures, and standards of conduct.
  • Ensures compliance with all hotel, company, and local requirements relating to food safety, hygiene, health and safety, fire and life safety, and security.

Key Areas of Responsibility Marketing and Business Development

  • Regularly evaluates local, regional, and international pastry and bakery trends, competitor offerings, suppliers, and market developments.
  • Collaborates with Food & Beverage, Culinary, Sales, and Marketing teams to develop creative products, seasonal offerings, promotions, festive concepts, and guest experiences.
  • Identifies opportunities to enhance product visibility, guest engagement, and commercial performance across the hotel's outlets and events.
  • Supports Marketing and Public Relations activities, including promotional events, media opportunities, photography, content creation, and other initiatives.

Key Areas of Responsibility Administration

  • Ensures that Pastry and Bakery activities are aligned with GHM's corporate strategy, hotel objectives, brand standards, and approved action plans.
  • Maintains accurate recipes, product specifications, costing information, production records, inventory documentation, and other departmental records as required.
  • Supports the smooth operation of Materials Management and Cost Audit functions by providing accurate product specifications, recipes, yields, costing information, and other required data.
  • Conducts regular departmental communication meetings and ensures that daily briefings, operational meetings, and training activities are effective and documented where required.
  • Prepares and reviews operational reports, schedules, inventories, requisitions, and other administrative documentation in a timely and accurate manner.
  • Ensures the smooth and efficient operation of the Pastry and Bakery Department.

Other Duties

  • Attends and actively contributes to all required training sessions, briefings, and meetings.
  • Maintains appropriate knowledge of applicable employment legislation, hotel policies, and workplace regulations.
  • Demonstrates responsible leadership and professional conduct at all times and positively represents The Chedi Katara Hotel & Resort and GHM.
  • Maintains professional relationships with relevant representatives of competitor hotels, suppliers, business partners, and other organizations.
  • Reads and understands the Employee Handbook and complies with all hotel rules, policies, and procedures.
  • Maintains high standards of personal presentation, grooming, and professional conduct.
  • Supports other areas of the Culinary operation when required and performs multiple operational responsibilities as directed by management.

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