Head Pastry Chef

Tanqeeb; Dubai; On-site; AED 300,000 - 420,000; Full time

Job summary

Tanqeeb is seeking a senior pastry leadership role to oversee bakery operations across multiple brands. The candidate will drive R&D initiatives, develop seasonal menus, and lead end-to-end product development from concept to rollout.

The role requires expert pastry knowledge, strong creative and cost-management skills, and the ability to maintain brand standards across outlets.

Qualifications

• Proven pastry research and development experience.
• Ability to independently develop products from concept to launch.
• Strong understanding of ingredient functionality, flavor, texture and shelf life.

Responsibilities

• Lead pastry and bakery operations across all brands and outlets.
• Drive R&D to create innovative pastry products aligned with brand identity.
• Develop seasonal menus and signature items to differentiate brands.
• Manage the full product development process from concept to costing and implementation.
• Ensure standard recipes, portion sizes and presentation guidelines are followed.
• Train and develop pastry teams across the organization.
• Monitor food costs, yields, and wastage to maintain profitability.
• Ensure food safety, HACCP, hygiene and SOP compliance.

Skills

Pastry & bakery expertise

R&D & product development

Menu development

Quality control

Job description

Key Responsibilities

Lead and oversee pastry and bakery operations across all company brands and outlets. Drive research and development (R&D) initiatives to create innovative pastry and bakery products aligned with each brand’s identity and market positioning. Demonstrate versatility in developing and producing a diverse range of pastry, bakery, and dessert offerings. Lead the complete product development process, from concept creation and experimentation to recipe testing, refinement, costing, and final implementation. Research emerging pastry trends, ingredients, techniques, and consumer preferences to identify new product opportunities. Develop seasonal menus, signature products, and limited-time offerings that enhance brand differentiation. Conduct product trials, tastings, and evaluations to assess flavor, texture, presentation, consistency, and commercial viability. Collaborate with Marketing, Operations, and management to develop products that support brand campaigns and business objectives. Establish and maintain standardized recipes, preparation methods, portion sizes, and presentation guidelines. Ensure successful product rollouts across all outlets through proper documentation, training, and quality checks. Continuously evaluate and improve existing products based on customer feedback, sales performance, production efficiency, and profitability. Conduct regular outlet and production visits to monitor product quality, consistency, and compliance with company standards. Lead, train, coach, and develop pastry teams to strengthen technical capabilities and maintain high performance standards. Oversee production planning and ensure adequate product availability across all brands. Monitor food costs, ingredient usage, yields, portion control, and wastage to maintain profitability. Coordinate with Procurement to source, evaluate, and test new ingredients, suppliers, and equipment for product development. Ensure efficient workflow, proper task allocation, and productivity within the pastry department. Support new outlet openings by developing suitable product ranges, establishing production procedures, and ensuring team readiness. Maintain accurate R&D records, standardized recipes, product specifications, costing sheets, and development documentation. Ensure compliance with food safety, hygiene, sanitation, HACCP, and company SOPs. Maintain overall accountability for pastry innovation, product quality, consistency, and operational standards across all brands.

Skills & Qualifications

Strong versatility and extensive technical expertise across various pastry, bakery, and dessert disciplines are required. Proven experience in pastry research and development, product innovation, and new menu creation. Demonstrated ability to independently develop products from initial concept through testing, costing, standardization, and successful commercial launch. Strong creativity with the ability to develop distinctive products suited to different F&B concepts and customer preferences. Strong understanding of ingredient functionality, flavor development, texture, presentation, and product shelf life.