Executive Pastry Chef

Kempinski Hotels; Doha; On-site; QAR 240,000 - 360,000; Full time

Job summary

Kempinski Hotels invites an Executive Pastry Chef in Doha, Qatar, to lead the hotel pastry and bakery division. You will report to the Executive Chef and oversee daily pastry operations across outlets, banquets, and room service. You will design innovative dessert menus while managing inventory and food costs, and mentor the pastry team.

The role requires strong leadership, culinary excellence, and a passion for quality and presentation in a luxury hotel setting.

Qualifications

• Experience leading pastry teams in luxury hotel environments.

Responsibilities

• Culinary Leadership & Menu Creation: Design, test, and implement seasonal pastry, dessert, bread, and beverage-pairing menus for all hotel outlets and banqueting functions.
• Operational & Financial Management: Manage pastry kitchen daily operations, inventory, and order fulfilment; control food costs through recipes, yield, portions, and waste.
• Team Management & Development: Recruit, train, and mentor pastry staff; conduct performance reviews and maintain professional kitchen standards.
• Quality Control & Food Safety: Maintain high standards of presentation, flavor, and hygiene; enforce HACCP and local health regulations across pastry spaces.

Job description

Executive Pastry Chef

Application Deadline: 30 September 2026

Department: Food & Beverage

Employment Type: Permanent - Full Time

Location: Qatar - Doha

Description

We are seeking a highly skilled and creative Executive Pastry Chef to lead our hotel's pastry and bakery culinary division. Reporting directly to the Executive Chef, you will oversee all daily pastry operations across hotel outlets, including fine dining restaurants, all-day dining, high-volume banquets, and room service. You will design innovative dessert menus, manage inventory and food costs, maintain exceptional quality standards, and mentor the pastry team.

Key Responsibilities

• Culinary Leadership & Menu Creation:
  • Design, test, and implement seasonal pastry, dessert, bread, and beverage-pairing menus for all hotel outlets and banqueting functions.
  • Oversee production of high-end plated desserts, artisanal breads, viennoiserie, display pieces, and customized event items.
  • Collaborate with the Executive Chef to ensure pastry offerings align with overall culinary strategy and brand standards.
• Operational & Financial Management:
  • Manage daily operations of the pastry kitchen, including prep schedules, inventory, and order fulfilment.
  • Control food costs through precise recipe costing, yield management, portion control, and waste reduction.
  • Order specialty pastry ingredients, equipment, and supplies within established budgetary targets.
• Team Management & Development:
  • Recruit, schedule, train, and mentor all pastry kitchen staff (Pastry Sous Chef, Chef de Partie, Commis Pastry Chefs).
  • Conduct regular performance evaluations and foster a positive, collaborative work environment.
  • Ensure strict adherence to uniform standards, punctuality, and professional kitchen conduct.
• Quality Control & Food Safety:
  • Maintain the highest standards of food presentation, flavor, consistency, and hygiene.
  • Enforce local health department regulations and HACCP / food safety compliance across all pastry work spaces.
  • Inspect equipment regularly, ensuring proper maintenance and safe operational standards.