Executive Pastry Chef (Kuwait)

Career Land Center, LLC; Dubai; On-site; AED 83,000 - 119,000; Full time

Benefits offered by this job

Accommodation and meals

Airline ticket allowance

Annual vacation 30 days

Arabic language allowance

Medical insurance

Duty meals

Complimentary hotel nights

Fitness facilities

End-of-service gratuity

Uniform laundry

Overtime pay

F&B discount

Transfer opportunities

Public holidays

Service charge distribution

Sick leave

Notice period

Holiday entitlement

Job summary

Career Land Center, LLC is seeking an Executive Pastry Chef to lead the pastry and bakery operations for a luxury hotel in Kuwait. The role requires strong leadership, creativity, and top-tier technical expertise across pastry, desserts, chocolates, and large-scale production.

You will oversee menu development, train the pastry team, and coordinate with F&B, Banquet, and outlets for events and daily service, ensuring HACCP compliance and exceptional presentation.

Qualifications

• Must have strong relevant experience as an Executive Pastry Chef or senior pastry leadership role.
• Prior experience in 5-star hotels or luxury hotels is required.
• Strong technical knowledge of pastry, bakery, desserts, cakes, chocolates, plated desserts, and large-scale production.
• Experience in banquet pastry, buffet presentation, afternoon tea, VIP amenities, and luxury outlet support is preferred.
• Creative, detail-oriented, and able to maintain consistency under pressure.
• Strong leadership, communication, training, and team management skills.
• Good knowledge of food cost control, inventory management, hygiene, and kitchen operations.
• Able to work according to business needs, including weekends, holidays, and high-volume event periods.
• Professional, organized, and quality-focused with a passion for luxury hospitality.

Responsibilities

• Lead and manage the daily operations of the pastry and bakery kitchen.
• Create, develop, and enhance pastry menus, desserts, cakes, breads, chocolates, and seasonal specials.
• Ensure all pastry and bakery items are prepared and presented according to luxury hotel standards.
• Maintain consistency in taste, quality, portioning, decoration, and presentation.
• Supervise, train, and motivate the pastry team to achieve high performance and professional standards.
• Coordinate with Executive Chef, F&B, Banquet, and outlet teams for daily operations and events.
• Support banquet, catering, VIP amenities, afternoon tea, buffet, and special occasion requirements.
• Monitor food cost, inventory, ordering, wastage, production planning, and stock control.
• Ensure strict compliance with food safety, hygiene, cleanliness, and HACCP standards.
• Introduce creative concepts and modern pastry trends while maintaining operational practicality.
• Manage kitchen equipment, production schedules, and team allocation efficiently.
• Support departmental budgeting, menu costing, and quality improvement initiatives.

Skills

Pastry leadership

5-star hotel exp

Menu development

Team management

Cost control

Food safety HACCP

Job description

A 5-star luxury hotel in Kuwait is seeking an experienced Executive Pastry Chef to lead its pastry and bakery operations. The ideal candidate must have strong relevant experience in 5-star or luxury hotels, with excellent creativity, leadership, and technical expertise in pastry, bakery, desserts, cakes, chocolates, and high-end presentation.

Key Responsibilities

• Lead and manage the daily operations of the pastry and bakery kitchen

• Create, develop, and enhance pastry menus, desserts, cakes, breads, chocolates, and seasonal specials

• Ensure all pastry and bakery items are prepared and presented according to luxury hotel standards

• Maintain consistency in taste, quality, portioning, decoration, and presentation

• Supervise, train, and motivate the pastry team to achieve high performance and professional standards

• Coordinate closely with the Executive Chef, F&B team, Banquet team, and outlet teams for daily operations and events

• Support banquet, catering, VIP amenities, afternoon tea, buffet, and special occasion requirements

• Monitor food cost, inventory, ordering, wastage, production planning, and stock control

• Ensure strict compliance with food safety, hygiene, cleanliness, and HACCP standards

• Introduce creative concepts and modern pastry trends while maintaining operational practicality

• Manage kitchen equipment, production schedules, and team allocation efficiently

• Support departmental budgeting, menu costing, and quality improvement initiatives

Requirements

• Must have strong relevant experience as an Executive Pastry Chef or senior pastry leadership role

• Prior experience in 5-star hotels or luxury hotels is required

• Strong technical knowledge of pastry, bakery, desserts, cakes, chocolates, plated desserts, and large-scale production

• Experience in banquet pastry, buffet presentation, afternoon tea, VIP amenities, and luxury outlet support is preferred

• Creative, detail-oriented, and able to maintain consistency under pressure

• Strong leadership, communication, training, and team management skills

• Good knowledge of food cost control, inventory management, hygiene, and kitchen operations

• Able to work according to business needs, including weekends, holidays, and high-volume event periods

• Professional, organized, and quality-focused with a passion for luxury hospitality

Benefits

• Furnished shared accommodation, including rent and limited utilities

• Airline ticket allowance every 24 months of service

• 30 days’ annual vacation as per Kuwait Labour Law

• Arabic language allowance for eligible work days

• Local government medical insurance and workmen’s compensation

• Duty meals provided

• Complimentary nights at partner hotels within the group after 90 days of service

• Fitness centre and sports facilities available at staff accommodation

• End-of-service gratuity as per Kuwait Labour Law

• Uniform laundry and dry cleaning provided

• Overtime compensated in hours

• 50% discount on F&B at select outlets, with prior booking

• No probation period for internal transfers within the hotel group; 3 months for external hires

• 15 public holidays per year

• Monthly service charge distribution based on days worked

• Sick leave after 90 days of employment, based on the applicable tiered pay schedule

• 3 months’ termination notice, or payment in lieu

• 48-hour work week with 2 days off per week

• Annual salary review in line with hotel policy