Executive Pastry Chef – Luxury Desserts & Team Lead

RTC-1 Employment Services; Abu Dhabi; On-site; AED 122,000 - 146,000; Full time

Job summary

RTC-1 Employment Services is recruiting an Executive Sous Chef - Pastry for a prestigious luxury hospitality group in Abu Dhabi. You will oversee the pastry and bakery operations, ensure exceptional quality and presentation, and lead the pastry team in cakes, desserts, and other creations.

You will collaborate with the Executive Chef on menu development, new pastry concepts, and cost control, while maintaining strict HACCP, hygiene, and safety standards to deliver outstanding guest experiences.

Qualifications

• Diploma or professional qualification in Culinary Arts or related field.
• Minimum 5 years in a supervisory or senior leadership role in luxury hospitality.
• Strong knowledge of international cuisine and modern culinary techniques.
• Experience with food costing, budgeting and inventory management.

Responsibilities

• Oversee daily pastry and bakery operations, ensuring exceptional quality, presentation, and adherence to luxury standards.
• Lead, train, and develop the pastry team in preparing cakes, desserts, and other pastry creations.
• Collaborate with the Executive Chef on dessert menu development, innovative pastry concepts, food costing, inventory management, and waste control.
• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards while delivering outstanding guest experiences.

Skills

Pastry leadership

Team training

Food safety

Menu development

Costing

Inventory management

Kitchen management

Quality assurance

Education

Diploma in Culinary Arts

Tools

Food costing software

Job description

RTC-1 Employment Services is recruiting an Executive Sous Chef - Pastry for a prestigious luxury hospitality group in Abu Dhabi. You will oversee the pastry and bakery operations, ensure exceptional quality and presentation, and lead the pastry team in cakes, desserts, and other creations.

You will collaborate with the Executive Chef on menu development, new pastry concepts, and cost control, while maintaining strict HACCP, hygiene, and safety standards to deliver outstanding guest experiences.