Creative Pastry Lead - Desserts & Banquets

IHG Hotels & Resorts; Muscat; On-site; OMR 10,000 - 17,000; Full time

Benefits offered by this job

Full uniform

Room discounts

Training programs

Job summary

IHG Hotels & Resorts – Crowne Plaza Muscat OCEC seeks a Pastry Chef to lead all pastry and bakery operations across hotel outlets, banquets and events. Design menus, uphold brand standards, mentor the pastry team, and manage costs while delivering desserts, breads and confections.

Collaborate with the Executive Chef on menus, ensure HACCP and food safety compliance, supervise production, train staff, and drive innovation to elevate guest dining experiences.

Qualifications

• Diploma or Degree in Culinary Arts, Pastry Arts, or related field.
• Professional pastry certification is an advantage.
• HACCP or Food Safety Certification preferred.
• Minimum 5 years of pastry experience in hotels or international brands.
• At least 2 years in a supervisory or leadership pastry role.
• Experience in banquet production and high-volume hotel operations is preferred.
• Previous experience with IHG or an international hotel brand is an advantage.
• Strong knowledge of pastry, bakery, chocolate, and dessert production.
• Excellent creativity and artistic presentation skills.
• Strong leadership and team development abilities.
• Knowledge of food costing and inventory management.
• Understanding of HACCP and food safety standards.
• Excellent planning and organizational skills.
• Ability to work under pressure and meet production deadlines.
• Effective communication and interpersonal skills.
• Computer literacy in Microsoft Office and kitchen management systems.

Responsibilities

• Lead the daily operation of the pastry and bakery kitchen.
• Design and develop innovative dessert, pastry, bakery, and confectionery menus.
• Ensure all pastry products meet IHG brand standards and hotel quality expectations.
• Produce high-quality breads, viennoiseries, cakes, chocolates, desserts, and specialty items.
• Develop seasonal, festive, and promotional dessert offerings.
• Collaborate with the Executive Chef on menu planning and special culinary events.
• Ensure consistency in taste, presentation, and portion control across all outlets.
• Support banquet operations with creative dessert presentations for conferences, weddings, and events.
• Introduce new techniques and trends to enhance the guest dining experience.
• Ensure full compliance with HACCP, food safety regulations, and local municipality requirements.
• Maintain the highest standards of cleanliness and sanitation throughout the pastry kitchen.
• Monitor food storage, labeling, temperature control, and stock rotation using FIFO principles.
• Conduct regular quality inspections of ingredients and finished products.
• Ensure all kitchen equipment is maintained and used safely.
• Supervise, train, coach, and motivate the pastry team.
• Prepare work schedules and allocate daily responsibilities.
• Conduct on-the-job training and support colleague development.
• Participate in performance evaluations and succession planning.
• Foster teamwork and maintain a positive working environment.
• Maintain standardized recipes and production records.
• Prepare reports as requested by the Executive Chef.
• Ensure compliance with hotel policies, IHG brand standards, and local regulations.
• Participate in departmental meetings and continuous improvement initiatives.

Skills

Leadership

Team development

Creativity

Presentation skills

Communication

Problem solving

Decision making

MS Office

Kitchen systems

Education

Culinary Arts degree

Pastry Arts degree

Professional pastry certification

HACCP certification

Tools

MS Office

Kitchen management systems

Job description

IHG Hotels & Resorts – Crowne Plaza Muscat OCEC seeks a Pastry Chef to lead all pastry and bakery operations across hotel outlets, banquets and events. Design menus, uphold brand standards, mentor the pastry team, and manage costs while delivering desserts, breads and confections.

Collaborate with the Executive Chef on menus, ensure HACCP and food safety compliance, supervise production, train staff, and drive innovation to elevate guest dining experiences.