Head Pastry Chef - Muscat

La Cabra; Muscat; On-site; OMR 13,000 - 27,000; Full time

Job summary

La Cabra in Muscat is seeking a Head Pastry Chef to lead our bakery team, elevate quality, and scale production while preserving craftsmanship.

You will mentor diverse bakers, develop seasonal items, and collaborate with Retail and Marketing to plan launches. A hands-on leader with 5+ years in professional baking and at least 2 years in leadership is preferred. This role requires strong organisational skills and a passion for brand-aligned pastry.

Qualifications

• Minimum 5 years of professional baking experience, with at least 2 years in a leadership role.
• Expertise in artisan bread and viennoiserie.
• Proven ability to lead and train diverse teams in high-volume environments.
• Strong understanding of ingredient sourcing, fermentation, and bakery science.
• Excellent organizational and leadership skills.
• Familiarity with international bakery operations is an advantage.
• Familiarity with productivity tools (e.g., Notion).

Responsibilities

• Lead daily bakery operations, ensuring production meets demand while maintaining quality.
• Supervise bread, viennoiserie, and pastry production per recipes and brand guidelines.
• Oversee product development and testing of new items aligned with brand.
• Ensure consistency across shifts and locations.
• Manage inventory and collaborate with procurement on sourcing.

Skills

Leadership

Bakery operations

Team mentoring

Artisan bread & viennoiserie

Notion

Tools

Notion

Job description

At La Cabra we’re looking for a Head Pastry Chef - Muscat to join our team.

About The Job

The Head Pastry Chef is responsible for overseeing all aspects of bakery production, ensuring the highest standards of quality, consistency, and efficiency. This role requires a balance of technical expertise, leadership, and creativity to guide a multicultural team of bakers and pastry chefs, while upholding the company’s vision and brand identity.

The ideal candidate is both a hands-on artisan and a strategic leader, capable of scaling production without compromising craftsmanship, mentoring teams, and driving innovation in products and processes.

Key Responsibilities

Production & Quality

• Lead daily bakery operations, ensuring production meets demand while maintaining the highest quality standards.
• Supervise the preparation of all breads, viennoiserie, and pastries, ensuring adherence to recipes, processes, and brand guidelines.
• Oversee product development and testing, introducing new recipes and seasonal items aligned with brand philosophy.
• Ensure consistency in product standards across all shifts and locations.
• Manage inventory of raw materials, monitor ingredient quality, and collaborate with procurement teams on sourcing.

Leadership & Team Management

• Recruit, train, and mentor bakery staff, fostering a culture of excellence, teamwork, and continuous learning.
• Develop structured training programs to improve technical skills across the team.
• Implement scheduling and labor planning to ensure efficient operations.
• Conduct regular performance reviews and provide constructive feedback.

Operational Excellence

• Maintain and enforce hygiene, food safety, and workplace safety standards.
• Implement production workflows and systems to optimize efficiency and reduce waste.
• Collaborate with Retail and Marketing teams to plan launches, campaigns, and seasonal menus.
• Provide input into equipment needs and bakery layout for optimal production flow.

Innovation & Brand Development

• Research global baking trends, ingredients, and techniques to keep the brand at the forefront of the industry.
• Collaborate with the R&D team and Global Bakery Manager to create innovative products that reflect both tradition and modernity.
• Ensure all products embody the premium, artisan ethos of the brand.

Ideal Candidate

• Minimum 5 years of professional baking experience, with at least 2 years in a leadership role (Head Pastry Chef / Bakery Manager).
• Expertise in artisan bread and viennoiserie (laminated doughs, sourdough, long-fermentation methods).
• Proven ability to lead and train diverse teams in high-volume, premium-quality environments.
• Strong understanding of ingredient sourcing, fermentation processes, and bakery science.
• Excellent organizational, communication, and leadership skills.
• Familiarity with international bakery operations is a strong advantage.
• Familiarity with productivity and task management apps (E.g. Notion, etc).