Executive Pastry Chef

Hyatt Hotels Corporation; Dubai; On-site; AED 420,000 - 660,000; Full time

Job summary

Park Hyatt Dubai is seeking an Executive Pastry Chef to lead the pastry kitchen and deliver exceptional dessert experiences for luxury outlets, banquets and events.

You will create innovative pastry programs, oversee menu planning, manage costs, and maintain strict HACCP standards while mentoring a high-performing pastry team in a world-class hotel.

Qualifications

• Diploma or degree in Pastry Arts, Culinary Arts or equivalent professional qualification.
• 8+ years of pastry experience with leadership in luxury hotel environments.
• Strong skills in pastry, bakery, desserts, chocolate and banquet production.
• Proven ability to lead, train and develop pastry teams.
• Knowledge of food safety standards (HACCP) and luxury hospitality service excellence.

Responsibilities

• Manages the day-to-day operations of the Pastry Kitchen, ensuring efficient workflow and adherence to Hyatt brand standards.
• Develops innovative dessert menus, pastries, cakes, breads, chocolates and seasonal specialties reflecting Park Hyatt Dubai's luxury positioning.
• Leads menu planning, seasonal promotions, and special culinary events with the Executive Chef and leadership team.
• Responds to operational challenges and implements practical business solutions.
• Leads, coaches, mentors and develops the pastry team to achieve excellence.
• Creates a positive work environment, encouraging teamwork, creativity and professional growth.
• Participates in interviewing, hiring pastry staff and managing performance with the Executive Chef.
• Assists with inventory counts of equipment and ingredients and supports hotel-wide culinary events and new openings.

Skills

Pastry leadership

Menu planning

HACCP knowledge

Team development

Dessert creation

Luxury hospitality

Education

Diploma/Degree in Pastry Arts or Culinary Arts

Job description

Close Inclusive Collection Job Postings Notification

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It's important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

To oversee and manage all pastry and bakery operations within the hotel, ensuring the highest standards of quality, creativity, presentation, hygiene, and efficiency across all Food & Beverage outlets, banquets, and special events.

The Executive Pastry Chef is responsible for developing innovative pastry and dessert offerings, maintaining consistent product excellence, controlling food costs, and optimizing operational performance.

The role leads, mentors, and develops the pastry team while ensuring compliance with food safety and HACCP standards, brand requirements, and hotel objectives. In collaboration with the Executive Chef and culinary leadership team, the Executive Pastry Chef drives continuous improvement in guest satisfaction, innovation, productivity, and profitability while delivering exceptional pastry experiences that reflect the luxury standards of Park Hyatt Dubai.

Main Duties

Operations

• Manages the day-to-day operations of the Pastry Kitchen, ensuring efficient workflow and adherence to Hyatt brand standards.


• Develops innovative dessert menus, pastries, cakes, breads, chocolates and seasonal specialties that reflect the luxury positioning of Park Hyatt Dubai.


• Leads menu planning, seasonal promotions, and special culinary events in collaboration with the Executive Chef and culinary leadership team.


• Responds effectively to operational challenges and implements practical business-focused solutions.

Leadership & People Management

• Leads, coaches, mentors, motivates, and develops the pastry team to achieve and exceed operational excellence.


• Creates a positive work environment that encourages teamwork, creativity, accountability and professional growth.


• Participates in interviewing, selecting and hiring pastry associates.


• Manages performance, counseling, disciplinary procedures and documentation along with the Executive Chef in accordance with hotel policies and procedures.


• Assists in quarterly, bi-annual, and annual inventory counts of operating equipment, ingredients, and kitchen assets.


• Supports hotel-wide culinary events, promotions, VIP functions and special projects as required.


• Assists with new outlet openings, renovations, menu launches and other strategic initiatives when applicable.

Qualifications

• Diploma/Degree in Pastry Arts, Culinary Arts, or equivalent professional qualification.


• 8+ years of pastry experience, including leadership experience in luxury hotels.


• Strong skills in pastry, bakery, desserts, chocolate, and banquet production.


• Proven ability to lead, train, and develop pastry teams.


• Knowledge of food safety standards (HACCP) and luxury hospitality service excellence.

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