Executive Pastry & Bakery Chef

Accor; Abu Dhabi; On-site; AED 360,000 - 520,000; Full time

Job summary

Accor seeks an accomplished Head of Pastry & Bakery to oversee all luxury pastry operations across outlets and events in Abu Dhabi. You will lead a large pastry team, develop innovative menus, and ensure top-tier quality and presentation consistent with Fairmont brand standards within Accor properties.

You will drive cost control, staff training, and collaboration with culinary leadership to deliver exceptional guest experiences at high-profile events and VIP occasions, while staying ahead of

Qualifications

• Minimum 8–10 years in pastry and bakery operations, preferably in luxury hotels.
• At least 3–5 years in a senior leadership or executive pastry position.
• Extensive knowledge of international pastry, bakery, chocolate, confectionery, and dessert techniques.
• Strong experience in menu costing, budgeting, and inventory management.
• Previous experience managing and developing large culinary teams.

Responsibilities

• Oversee pastry and bakery operations across all hotel outlets, restaurants, banquets and events.
• Provide strong leadership guidance and direction to the pastry and bakery team.
• Ensure smooth daily operations and maintain consistency in product quality and presentation.
• Plan and coordinate production schedules according to business levels, occupancy and events.
• Collaborate with the Executive Chef and other culinary leaders to ensure seamless kitchen operations.
• Develop creative and innovative pastry, bakery, dessert and confectionery menus.
• Introduce seasonal specialties, signature desserts and new product concepts.
• Ensure all products meet luxury hospitality standards in taste, texture, quality and presentation.
• Stay updated with international pastry and bakery trends, techniques and industry developments.
• Create customized desserts and bakery products for VIP guests, special occasions and hotel events.
• Monitor food costs, production expenses and operational budgets.
• Ensure effective control of food wastage and portion management.
• Manage inventory, stock rotation, purchasing and supplier coordination.
• Conduct regular recipe costing and yield analysis.
• Identify opportunities to improve operational efficiency without compromising quality.
• Recruit, train, coach and develop pastry and bakery colleagues.
• Conduct regular performance evaluations and provide constructive feedback.
• Prepare duty rosters and manage staffing requirements according to operational needs.
• Identify training needs and implement development plans.
• Promote teamwork, colleague engagement and a positive working environment.
• Ensure compliance with HACCP, food safety, sanitation and hygiene standards.
• Conduct regular inspections of pastry and bakery production areas.
• Ensure proper storage, labelling, temperature control and handling of ingredients.
• Maintain consistency in recipes, portion sizes and product presentation.
• Ensure all equipment and workstations are maintained in excellent condition.
• Coordinate with F&B, Banquets and other departments to meet guest expectations.
• Handle special guest requests and dietary requirements.
• Support promotional activities, seasonal celebrations and special culinary events.
• Continuously seek opportunities to enhance guest satisfaction through creativity and quality.

Skills

Leadership

People management

Creativity

Attention to detail

Communication

Planning

Problem solving

Team development

Guest satisfaction

Job description

Responsibilities

• Oversee the overall pastry and bakery operations across all hotel outlets restaurants banquets and special events
• Provide strong leadership guidance and direction to the pastry and bakery team
• Ensure smooth daily operations and maintain consistency in product quality and presentation
• Plan and coordinate production schedules according to business levels occupancy and event requirements
• Collaborate with the Executive Chef and other culinary leaders to ensure seamless kitchen operations
• Develop creative and innovative pastry bakery dessert and confectionery menus
• Introduce seasonal specialties signature desserts and new product concepts
• Ensure all products meet luxury hospitality standards in taste texture quality and presentation
• Stay updated with international pastry and bakery trends techniques and industry developments
• Create customized desserts and bakery products for VIP guests special occasions and hotel events
• Monitor food costs production expenses and operational budgets
• Ensure effective control of food wastage and portion management
• Manage inventory stock rotation purchasing and supplier coordination
• Conduct regular recipe costing and yield analysis
• Identify opportunities to improve operational efficiency without compromising quality
• Recruit train coach and develop pastry and bakery colleagues
• Conduct regular performance evaluations and provide constructive feedback
• Prepare duty rosters and manage staffing requirements according to operational needs
• Identify training needs and implement development plans
• Promote teamwork colleague engagement and a positive working environment
• Ensure compliance with HACCP food safety sanitation and hygiene standards
• Conduct regular inspections of pastry and bakery production areas
• Ensure proper storage labelling temperature control and handling of ingredients
• Maintain consistency in recipes portion sizes and product presentation
• Ensure all equipment and workstations are maintained in excellent condition
• Ensure all pastry and bakery products reflect Fairmont s luxury standards
• Coordinate with F amp B Banquets and other departments to meet guest expectations
• Handle special guest requests and dietary requirements
• Support promotional activities seasonal celebrations and special culinary events
• Continuously seek opportunities to enhance guest satisfaction through creativity and quality

Qualifications

• Minimum 8 10 years of experience in pastry and bakery operations, preferably within luxury hotels.
• At least 3 5 years of experience in a senior leadership or executive pastry position.
• Extensive knowledge of international pastry, bakery, chocolate, confectionery, and dessert techniques.
• Strong experience in menu , recipe costing, budgeting, and inventory management.
• Previous experience managing and developing large culinary teams.
• Strong leadership and people management skills.
• Exceptional creativity and attention to detail.
• Excellent knowledge of modern pastry and bakery techniques.
• Financial awareness and cost-control capabilities.
• Strong planning, organizational, and problem-solving skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced luxury hospitality environment.
• Passion for culinary innovation and guest satisfaction.