Head Pastry Chef — Lead, Create & Elevate Desserts

Jumeirah; Dubai; On-site; AED 120,000 - 180,000; Full time

Benefits offered by this job

Learning & Development

Internal mobility

Colleague discounts

Healthcare & life insurance

Paid annual leave

Incentive programmes

Tax-free salary (AED)

Job summary

Jumeirah Zabeel Saray is seeking a Head Pastry Chef to lead pastry and bakery operations at our Dubai resort. You will drive menu development, ensure exceptional product quality, and manage costs while upholding Jumeirah standards and guest satisfaction.

The ideal candidate will have 8–10 years in pastry/bakery within luxury hospitality, plus 3–5 years of leadership experience and a strong grasp of food safety and inventory management.

Qualifications

• Bachelor’s Degree in Culinary Arts or related field required.
• Advanced Hygiene Certification preferred.
• 8–10 years pastry/bakery experience in luxury hospitality or large kitchens.
• 3–5 years leadership experience managing pastry teams.
• Strong knowledge of food safety, cost control, menu development and inventory.

Responsibilities

• Lead and oversee all pastry and bakery operations to ensure quality and guest satisfaction.
• Drive menu development, recipe standardization and culinary innovation while upholding standards.
• Manage budgets, food costs, inventory and resources to maximize profitability.
• Collaborate with culinary and support departments for seamless operations and safety.
• Coach and develop pastry team through training and performance management.

Skills

Leadership

Food safety

Cost control

Menu development

Inventory management

Communication

Education

Bachelor’s Degree in Culinary Arts or related field

Advanced Hygiene Certification

Job description

Jumeirah Zabeel Saray is seeking a Head Pastry Chef to lead pastry and bakery operations at our Dubai resort. You will drive menu development, ensure exceptional product quality, and manage costs while upholding Jumeirah standards and guest satisfaction.

The ideal candidate will have 8–10 years in pastry/bakery within luxury hospitality, plus 3–5 years of leadership experience and a strong grasp of food safety and inventory management.