Pastry Chef

FAIRMONT; Dubai; On-site; AED 40,000 - 80,000; Full time

Job summary

Join a dynamic team as a Pastry Chef at a prestigious hotel, where your creativity and expertise will shine. You will oversee the pastry kitchen, crafting innovative and visually stunning desserts that enhance the guest experience. This role offers the opportunity to lead a talented team, manage budgets, and stay ahead of culinary trends. Enjoy a supportive environment that fosters personal and professional growth, while delivering exceptional culinary experiences that align with the hotel's reputation for excellence. If you have a passion for pastry and a commitment to quality, this is the perfect opportunity to make your mark.

Benefits

Exclusive benefits

Career growth opportunities

Recognition for commitment

Qualifications

• Proven experience as an Executive Pastry Chef in a hotel or resort.
• Extensive knowledge of classical and contemporary pastry techniques.

Responsibilities

• Design and create innovative pastry menus for all hotel dining outlets.
• Manage the pastry department’s budget and ensure efficient resource use.
• Lead, train, and motivate the pastry team to maintain high standards.

Skills

Pastry Techniques

Leadership

Time Management

Food Safety Regulations

Creativity

Education

Culinary Degree

Job description

Company Description

Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.

By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions, and to pursue career opportunities in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable, and impactful experiences for your customers, your colleagues, and for the planet.

Hospitality is a work of heart,
Join us and become a Heartist.

We are Heartists

“Heartist” describes both our culture and who we are. Everything we do comes from the heart, and we’re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!

We believe that the world is more welcoming when we’re connected. So that we see what we have in common, instead of what sets us apart.

Life in Movenpick

The Place to Savor Life - We believe true hospitality is about turning small gestures into heartwarming moments.

We enable our guests to Savor the flavor of life, balancing small indulgence with what’s good for them and good for the world.

Job Description

The Role:

The Pastry Chef is responsible for overseeing the pastry kitchen operations of the hotel, ensuring the creation of high-quality, innovative pastry items for all dining outlets, events, and catering services. This role involves managing a team of pastry chefs, designing and developing creative menus, maintaining quality standards, and ensuring smooth kitchen operations in a hotel environment. The Pastry Chef is expected to deliver exceptional culinary experiences that align with the hotel’s reputation for excellence.

Key Responsibilities:

1. Design and create innovative, seasonal, and visually appealing pastry menus for all hotel dining outlets (restaurants, bars, in-room dining, etc.) and events.
2. Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas to the hotel’s offerings.
3. Customize and develop specialized menus for high-profile events, banquets, weddings, and VIP services.
4. Ensure all pastry products meet the hotel’s standards for taste, presentation, and consistency.
5. Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed.
6. Conduct regular quality checks to maintain high standards in every aspect of pastry production.
7. Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality.
8. Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels.
9. Analyze sales reports and forecast demand to ensure the correct quantity of products is prepared.
10. Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards.
11. Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff.
12. Schedule, supervise, and evaluate team members to ensure smooth kitchen operations.
13. Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the standards of the hotel.
14. Personally handle guest requests, complaints, or concerns related to pastry offerings to maintain the hotel’s reputation for excellence.
15. Enforce and adhere to strict health and safety regulations in the kitchen.
16. Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.

Qualifications

• Proven experience as an Executive Pastry Chef in a hotel or resort.
• Extensive knowledge of classical and contemporary pastry techniques, including desserts, breads, cakes, confections, and plated desserts.
• Strong leadership and team management skills, with a demonstrated ability to inspire and lead a large and diverse team in a high-pressure environment.
• Excellent organizational, time-management, and problem-solving abilities.
• Ability to work creatively and efficiently within budget constraints.
• Strong understanding of food safety regulations and quality control standards.
• Exceptional communication skills and the ability to collaborate with various departments.
• Culinary degree or equivalent qualification from a reputable culinary school is preferred.