Executive Pastry Chef

Kempinski Hotels; Doha; On-site; QAR 200,000 - 400,000; Full time

Job summary

A luxury hotel chain in Doha is seeking an experienced Executive Pastry Chef to lead the Pastry/Bakery department. Responsibilities include supervising staff, creating innovative dessert menus, and managing the kitchen budget. Ideal candidates should possess extensive knowledge in pastry preparation and strong leadership skills. This position offers a unique opportunity to excel in a dynamic culinary environment.

Qualifications

• Extensive experience in pastry and dessert preparation.
• Proven ability to manage and motivate kitchen staff.
• Understanding of budget control in a kitchen environment.

Responsibilities

• Supervise all employees in the Pastry/Bakery kitchen.
• Create new pastry and dessert menus for all restaurant outlets.
• Establish culinary standards specific for Pastry/Bakery.
• Oversee food purchasing and quality control.
• Implement and practice HACCP.

Skills

Pastry and dessert creation

Staff supervision

Budget management

HACCP knowledge

Culinary standards establishment

Job description

Executive Pastry Chef

Application Deadline: 30 November 2025

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Qatar - Doha

Compensation: ر.ق0 / month

Description

Plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

Key Responsibilities

• Supervise all employees in the Pastry/Bakery kitchen.
• Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
• Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
• Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.
• Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines.
• Oversee all matters related to food purchasing for pastry and bakery.
• Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
• Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Work with Executive Chef in the preparation and management of the department’s budget.
• Assist in co-ordinating the preparation of the departmental annual budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.