Pastry Chef

MOVENPICK; Dubai; On-site; AED 40,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a talented Pastry Chef to lead their pastry kitchen operations. In this creative role, you will design innovative pastry menus, manage a skilled team, and ensure the highest quality standards for all pastry offerings. You will stay ahead of culinary trends and customize menus for special events, all while maintaining a focus on food safety and hygiene. If you are passionate about delivering exceptional culinary experiences and thrive in a dynamic kitchen environment, this opportunity is perfect for you.

Qualifications

• Proven experience as an Executive Pastry Chef in a hotel or resort.
• Strong leadership and team management skills in a high-pressure environment.

Responsibilities

• Design and create innovative pastry menus for all hotel dining outlets.
• Lead, train, and motivate the pastry team to ensure high performance.
• Ensure all pastry products meet the hotel’s standards for taste and presentation.

Skills

Pastry Techniques

Leadership

Time Management

Problem Solving

Food Safety Regulations

Education

Culinary Degree

Job description

The Pastry Chef is responsible for overseeing the pastry kitchen operations of the hotel, ensuring the creation of high-quality, and innovative pastry items for all dining outlets, events, and catering services. This role involves managing a team of pastry chefs, designing and developing creative menus, maintaining quality standards, and ensuring smooth kitchen operations in a hotel environment. The Pastry Chef is expected to deliver exceptional culinary experiences that align with the hotel’s reputation for excellence.

Key Responsibilities :

• Design and create innovative, seasonal, and visually appealing pastry menus for all hotel dining outlets (restaurants, bars, in-room dining, etc.) and events.
• Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas to the hotel’s offerings.
• Customize and develop specialized menus for high-profile events, banquets, weddings, and VIP services.
• Ensure all pastry products meet the hotel’s standards for taste, presentation and consistency.
• Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed.
• Conduct regular quality checks to maintain high standards in every aspect of pastry production.
• Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality.
• Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels.
• Analyse sales reports and forecast demand to ensure the correct quantity of products is prepared.
• Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards.
• Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff.
• Schedule, supervise, and evaluate team members to ensure smooth kitchen operations.
• Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the standards of the hotel.
• Personally handle guest requests, complaints, or concerns related to pastry offerings to maintain the hotel’s reputation for excellence.
• Enforce and adhere to strict health and safety regulations in the kitchen.
• Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.

Qualifications

• Proven experience as an Executive Pastry Chef in a hotel or resort.
• Extensive knowledge of classical and contemporary pastry techniques, including desserts, breads, cakes, confections, and plated desserts.
• Strong leadership and team management skills, with a demonstrated ability to inspire and lead a large and diverse team in a high-pressure environment.
• Excellent organizational, time-management, and problem-solving abilities.
• Ability to work creatively and efficiently within budget constraints.
• Strong understanding of food safety regulations and quality control standards.
• Exceptional communication skills and the ability to collaborate with various departments.
• Culinary degree or equivalent qualification from a reputable culinary school is preferred.