Pastry Chef
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Key skills for this role
About the Role
The Meydan Hotel is seeking a Pastry Chef to oversee daily kitchen operations, ensure high food quality, and manage staff. The role requires 5-8 years of professional kitchen experience and previous experience as a Sous Chef or similar leadership role.
Key Skills for This Role
Responsibilities
- Oversee daily kitchen operations and ensure smooth workflow
- Prepare, cook, and present dishes according to established standards
- Supervise, train, and motivate kitchen staff
- Assist in menu planning, development, and seasonal updates
- Ensure food quality, consistency, and presentation meet brand standards
- Monitor food costs, portion control, and minimize waste
- Manage inventory, ordering, and proper storage of ingredients
- Enforce hygiene, sanitation, and food safety regulations
- Coordinate with front of house and management teams
- Support the Executive Chef in achieving operational and financial goals
Requirements
- Minimum of 5–8 years of professional kitchen experience
- Previous experience as a Sous Chef or similar leadership role
- Proven experience in high volume or fine dining kitchens
- Experience managing kitchen staff and daily operations
- Background in inventory management and supplier coordination
- Culinary degree or diploma from a recognized institution preferred
- Professional culinary training or apprenticeship required
- Food safety certification (e.g., HACCP) preferred or required
- Strong leadership and team management abilities
- Excellent culinary skills with attention to detail
- Menu planning and recipe development expertise
- Knowledge of food cost control and budgeting
Full Job Posting
Job Summary
- The Pastry Chef is responsible for overseeing daily kitchen operations, ensuring high standards of food quality, presentation, and consistency. This role involves menu planning, supervising kitchen staff, managing inventory and food costs, and maintaining strict hygiene and safety standards.
Key Responsibilities
- Oversee daily kitchen operations and ensure smooth workflow
- Prepare, cook, and present dishes according to established standards
- Supervise, train, and motivate kitchen staff
- Assist in menu planning, development, and seasonal updates
- Ensure food quality, consistency, and presentation meet brand standards
- Monitor food costs, portion control, and minimize waste
- Manage inventory, ordering, and proper storage of ingredients
- Enforce hygiene, sanitation, and food safety regulations
- Coordinate with front of house and management teams
- Support the Executive Chef in achieving operational and financial goals
Skills, Experience & Educational Requirements
- Strong leadership and team management abilities
- Excellent culinary skills with attention to detail
- Menu planning and recipe development expertise
- Knowledge of food cost control and budgeting
- Ability to work under pressure in a fast paced environment
- Strong organizational and time management skills
- Understanding of food safety, hygiene, and sanitation standards
- Effective communication and problem solving skills
- Creativity and passion for food presentation and innovation
- Minimum of 5–8 years of professional kitchen experience
- Previous experience as a Sous Chef or similar leadership role
- Proven experience in high volume or fine dining kitchens
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