Luxury Hotel Pastry Chef - Banquets & Desserts Lead

India Abroad; Lusail; Sur place; QAR 55 000 - 75 000; Plein temps

Résumé du poste

Lusail Luxury Hotel in Lusail, Qatar is seeking an experienced Pastry Chef to lead the dessert program for restaurant and banquet events. Create and decorate a variety of pastries, cakes, and desserts to meet the hotel’s high standards.

Responsibilities include production management, training junior pastry staff, and collaborating with chefs on menu development. Fluent English is required; Arabic is a plus.

Qualifications

• Proven experience as a Pastry Chef in a high-end restaurant or hotel.
• In-depth knowledge of pastry arts, ingredients, baking techniques, and flavors.
• Ability to follow recipes accurately while also being creative in developing new ones.
• Excellent time management skills to meet production deadlines.
• Strong understanding of food safety regulations.
• Good communication skills to work effectively with kitchen staff.
• A passion for creating beautiful and delicious desserts.

Responsabilités

• Create new recipes for desserts and pastries that meet the standards of the hotel.
• Prepare and decorate cakes, pastries, breads, and other baked goods.
• Manage inventory and ordering of supplies needed for pastry production.
• Ensure food safety and sanitation standards are met at all times.
• Train junior pastry staff on proper techniques and recipes.
• Collaborate with other chefs to create menu items that complement each other.
• Assist with catering events as needed.

Connaissances

Proven pastry experience

Pastry arts knowledge

Follow recipes creatively

Time management

Food safety knowledge

Communication

Dessert creativity

Formation

Culinary degree preferred

Description du poste

Lusail Luxury Hotel in Lusail, Qatar is seeking an experienced Pastry Chef to lead the dessert program for restaurant and banquet events. Create and decorate a variety of pastries, cakes, and desserts to meet the hotel’s high standards.

Responsibilities include production management, training junior pastry staff, and collaborating with chefs on menu development. Fluent English is required; Arabic is a plus.