Head Pastry Chef

The Food and Beverage Group; Dubai; On-site; AED 120,000 - 170,000; Full time

Job summary

The Food and Beverage Group is seeking a Head Pastry Chef - Multi Site in Dubai to lead pastry development and operations across multiple brands. You will shape dessert concepts, standardize recipes, and drive consistency across sites during pre-opening and ongoing operations.

You will recruit and train pastry teams, deliver training, manage costs, and ensure high quality, presentation, and food cost targets while building scalable pastry systems for the central production unit.

Responsibilities

• Lead pastry and dessert menu development across multiple brands, ensuring each offer reflects the concept positioning and commercial needs.
• Develop structured recipe packs, costing sheets, plating guides, prep guides, and pastry SOPs for cross-site operations.
• Ensure cross-brand consistency in standards, documentation, and execution while respecting the DNA of each concept.
• Recruit, train, and support pastry teams for new openings, ensuring technical standards, presentation, and production discipline are embedded before launch.

Job description

Job Description:

Central Production Unit

• Emirates Hills

Head Pastry Chef
The Pastry team at the food & beverage group is growing!

Role Purpose

The Head Pastry Chef - Multi Site is responsible for leading pastry development, pastry operations, and pastry team capability across multiple brands, venues, and future central production functions within the group. The role combines the creative and technical leadership of a senior pastry chef with the structured execution, commercial discipline, and cross-site operational control required in a fast-growing hospitality platform.
The business is currently in an intensive pre-opening and launch phase across multiple lifestyle, café, and restaurant concepts. This role will support pastry concept development and mobilization during the build and opening phase, then transition into a long-term operational multi-site leadership role across brand kitchens and the Central Production Unit.
This is not a single-site pastry position. It is a multi-brand role requiring strong development capability, operational consistency, and the ability to build pastry systems that can scale across the wider portfolio.

Job Summary

The Head Pastry Chef - Multi Site leads the development, execution, and continuous improvement of pastry and dessert offerings across multiple concepts. The role is responsible for creating commercially viable dessert ranges, standardizing recipes and pastry systems, supporting BOH and pastry section planning during fit-out, recruiting and training pastry teams, and ensuring strong pastry execution during pre-opening, launch, and ongoing operations.
This role works closely with Culinary, Operations, Procurement, PMO, Brand, and training stakeholders to ensure pastry products are aligned with brand identity, site capability, food cost expectations, labor practicality, and group quality standards.

Key Responsibilities

Multi-Brand Pastry Development

• Lead pastry and dessert menu development across multiple brands, ensuring each offer reflects the positioning, guest experience, and commercial needs of the concept.
• Develop structured recipe packs, costing sheets, plating guides, prep guides, and pastry SOPs for operational use across sites.
• Identify and develop signature items, hero products, seasonal pastries, and scalable core recipes that strengthen brand identity while remaining operationally viable.
• Ensure cross-brand consistency in standards, documentation, and execution while respecting the individual DNA of each concept.

Brand Build-Up and Project Development Support

• Participate in early-stage concept development and support brand build-up from a pastry and dessert perspective.
• Review BOH layouts, pastry section workflows, and site plans to ensure practicality, safety, efficiency, and alignment with service needs.
• Advise on pastry equipment specification, procurement requirements, and pastry production planning in line with site capacity and concept needs.
• Attend fit-out reviews and site visits to support operational readiness and pastry section functionality before opening.

Pre-Opening and Mobilization

• Lead pastry execution for pre-opening phases across new sites, ensuring dessert and bakery ranges are launch-ready on time.
• Recruit, train, and support pastry teams for new openings, ensuring technical standards, presentation, and production discipline are embedded before launch.
• Deliver structured product training, demonstrations, recipe rollouts, and pastry service guidance during mobilization.
• Provide hands-on support during soft openings and early trading periods, adjusting products, prep systems, and team capability where needed.

Commercial and Cost Oversight

• Ensure all pastry items are accurately costed and aligned with target GP, pricing strategy, and ingredient availability.
• Monitor wastage, portion control, production efficiency, and product mix to improve margin performance across sites.
• Work