Lead Pastry Chef – Desserts, Banquets & Menu Design

InterContinental Hotels Group; Maskat; On-site; OMR 18,000 - 28,000; Full time

Benefits offered by this job

Full uniform

Room discounts

Industry-leading training

Job summary

Crowne Plaza Muscat OCEC seeks a Pastry Chef to lead all pastry and bakery operations across hotel outlets, banquets, meetings and events, ensuring quality, creativity, food safety and guest satisfaction. This role oversees pastry production for all outlets, banquets and events, inspiring the team to maintain consistent taste and presentation.

You will design innovative menus, manage costs, train staff, and collaborate with the Executive Chef to elevate dessert offerings while ensuring HACCP

Qualifications

• Diploma or degree in Culinary Arts, Pastry Arts, or related field.
• Minimum 5 years pastry experience in hotels or international brands.
• At least 2 years in a supervisory pastry role.
• HACCP/food safety certification preferred.

Responsibilities

• Lead daily pastry and bakery kitchen operations.
• Design and develop innovative dessert, pastry, bakery, and confectionery menus.
• Ensure pastry products meet IHG brand standards and hotel quality expectations.
• Supervise, train, and motivate the pastry team.
• Manage costs, inventory, and HACCP compliance.
• Support banquets and large events with dessert presentations.

Skills

Leadership

Creativity

Communication

Inventory management

Food safety knowledge

Microsoft Office

Education

Diploma or Degree in Culinary Arts or Pastry Arts

Professional pastry certification

Tools

Kitchen management systems

Microsoft Office

Job description

Crowne Plaza Muscat OCEC seeks a Pastry Chef to lead all pastry and bakery operations across hotel outlets, banquets, meetings and events, ensuring quality, creativity, food safety and guest satisfaction. This role oversees pastry production for all outlets, banquets and events, inspiring the team to maintain consistent taste and presentation.

You will design innovative menus, manage costs, train staff, and collaborate with the Executive Chef to elevate dessert offerings while ensuring HACCP