Executive Pastry Chef: Banquets & Desserts Mastermind

InterContinental Hotels Group; Muscat; On-site; OMR 12,000 - 18,000; Full time

Benefits offered by this job

Uniform provided

Room discounts

Training programs

Job summary

Crowne Plaza Muscat OCEC, part of InterContinental Hotels Group, seeks a Pastry Chef to lead the pastry and bakery kitchen across outlets, banquets, and events. You will craft dessert and bakery menus, oversee production, ensure brand standards, and mentor the pastry team.

Join a high-volume operation focused on quality, creativity, and food safety, delivering memorable guest experiences while maintaining cost controls and seasonal offerings.

Qualifications

• Diploma or Degree in Culinary Arts or Pastry Arts.
• Professional pastry certification is an advantage.
• HACCP or Food Safety Certification preferred.
• Minimum 5 years of pastry experience in hotels or international hospitality 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.
• Strong problem-solving and decision-making abilities.
• 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

Pastry production

Leadership

Menu development

Food safety

Inventory management

Banquet operations

Team training

Education

Diploma/Degree in Culinary Arts or Pastry Arts

Professional pastry certification

HACCP/Food Safety Certification

Tools

Microsoft Office

Kitchen management systems

Job description

Crowne Plaza Muscat OCEC, part of InterContinental Hotels Group, seeks a Pastry Chef to lead the pastry and bakery kitchen across outlets, banquets, and events. You will craft dessert and bakery menus, oversee production, ensure brand standards, and mentor the pastry team.

Join a high-volume operation focused on quality, creativity, and food safety, delivering memorable guest experiences while maintaining cost controls and seasonal offerings.