Head Pastry Chef - Menu Innovator & Mentor

ConFlip; Sharjah; On-site; AED 37,000 - 86,000; Full time

Job summary

ConFlip in Sharjah, UAE is seeking an experienced Pastry Chef to lead our pastry department. The role focuses on crafting delicious and visually appealing pastries, developing new menus, and upholding high standards of cleanliness and food safety in a busy kitchen.

You will oversee pastry production, train junior chefs, manage inventory and supplier orders, and collaborate on seasonal and event menus while maintaining cost controls and quality.

Qualifications

• Minimum of 3 years of experience as a Pastry Chef.
• Strong knowledge of baking techniques and methods.
• Creative mindset for developing new menu items.
• Ability to multitask in a fast-paced environment.
• Excellent time management and organizational skills.
• Experience managing inventory and supplier orders.
• Familiarity with food safety regulations.

Responsibilities

• Create and execute new pastry menu items that align with brand standards.
• Train and mentor junior pastry staff to ensure quality and consistency.
• Manage inventory levels and order supplies to maintain operations.
• Ensure all food safety and sanitation guidelines are followed at all times.
• Collaborate on seasonal and event menus with the team.
• Oversee production of pastries, desserts, breads, and other baked goods.
• Monitor ingredient quality and control costs by minimizing waste.
• Maintain a clean and organized kitchen environment.

Skills

Baking techniques knowledge

Creative pastry development

Time management

Inventory management

Food safety compliance

Multitasking in fast-paced environment

Job description

ConFlip in Sharjah, UAE is seeking an experienced Pastry Chef to lead our pastry department. The role focuses on crafting delicious and visually appealing pastries, developing new menus, and upholding high standards of cleanliness and food safety in a busy kitchen.

You will oversee pastry production, train junior chefs, manage inventory and supplier orders, and collaborate on seasonal and event menus while maintaining cost controls and quality.