Lead Pastry Chef — Conservatory Food Hall

Wynn Al Marjan Island; Ras Al Khaimah; Presencial; AED 120.000 - 180.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Salary in AED

Leave policy

Healthcare package

Incentive programs

Employee benefits

Descripción de la vacante

Wynn Al Marjan Island is seeking a Pastry Chef – Conservatory Food Hall to join the Culinary team. The ideal candidate will oversee daily pastry production, ensuring top-quality desserts, cakes, and plated items are produced to exacting standards in a luxury hotel environment.

Experience in high-volume pastry production within premium properties, strong organizational and communication skills, and a deep understanding of food safety and HACCP principles are required.

Formación

• Recognized culinary qualification in Pastry Arts or equivalent training.
• Experience in luxury hotels, resorts, or high-volume pastry production.
• Strong knowledge of classical and contemporary pastry making and finishing standards.
• Ability to supervise production teams and ensure consistency and quality.

Responsabilidades

• Oversee daily pastry production and supervise the kitchen team.
• Maintain hygiene, sanitation and HACCP compliance.
• Plan production, scheduling and prioritization.
• Ensure pastry items are precise, consistent and visually appealing.
• Support training and development of team members.
• Maintain clean, safe and well‑equipped work areas, and assist with special orders.

Conocimientos

Pastry production

Team supervision

Quality control

HACCP knowledge

Educación

Culinary qualification in Pastry Arts/Pâtisserie

Descripción del empleo

Wynn Al Marjan Island is seeking a Pastry Chef – Conservatory Food Hall to join the Culinary team. The ideal candidate will oversee daily pastry production, ensuring top-quality desserts, cakes, and plated items are produced to exacting standards in a luxury hotel environment.

Experience in high-volume pastry production within premium properties, strong organizational and communication skills, and a deep understanding of food safety and HACCP principles are required.