Head Pastry Chef - Lead Seasonal Desserts & Team

GulfSea Services; Dhofar; On-site; OMR 5,000 - 7,000; Full time

Job summary

GulfSea Services in Salalah is seeking a Head Pastry Chef to lead our pastry department across restaurants, banquets and room service in a luxury hotel setting.

You will oversee dessert development, ensure consistency and quality, train and inspire the pastry team, manage inventory and costs, and collaborate with other chefs to create well-rounded menus based on seasonal ingredients while upholding the highest food-safety standards.

Qualifications

• Proven experience as Head Pastry Chef or similar role in a high-end restaurant or hotel setting.
• Extensive knowledge of baking techniques, recipes, ingredients, and food safety standards.
• Creative mindset with the ability to develop unique dessert offerings that exceed guest expectations.
• Strong leadership skills with the ability to train, motivate, and manage a team effectively.
• Excellent communication skills, both verbal and written in English.

Responsibilities

• Develop and create new dessert options for our menus based on seasonal ingredients and customer preferences.
• Train and supervise pastry team members, providing guidance and feedback to maintain high standards of quality.
• Manage inventory, ordering, and cost control for all pastry ingredients and supplies.
• Ensure compliance with food safety regulations and maintain a clean and organized kitchen environment.
• Collaborate with other chefs to create well-rounded menus that incorporate both savory dishes and desserts.

Skills

Leadership

Pastry expertise

Baking techniques

Menu development

English communication

Job description

GulfSea Services in Salalah is seeking a Head Pastry Chef to lead our pastry department across restaurants, banquets and room service in a luxury hotel setting.

You will oversee dessert development, ensure consistency and quality, train and inspire the pastry team, manage inventory and costs, and collaborate with other chefs to create well-rounded menus based on seasonal ingredients while upholding the highest food-safety standards.