Pastry Chef

Tanqeeb; Doha; On-site; QAR 50,000 - 90,000; Full time

Job summary

Tanqeeb in Doha is seeking a Head Pastry Chef to oversee all pastry preparation, cooking, and presentation, ensuring outputs align with business needs and customer expectations. You will lead a pastry team, plan menus, manage food costs, train staff, supervise storage and cleanliness, and coordinate with external suppliers while upholding QC+ standards and top-tier food safety.

This senior role requires strong leadership, a keen eye for quality, and the ability to adapt in a fast-paced,

Qualifications

• Minimum 6 years of relevant experience as Head Pastry Chef.
• High school diploma or relevant discipline.
• Strong computing skills using Word, Excel, PowerPoint, and ERP/Oracle.

Responsibilities

• Identify and establish priorities in line with QC+ policies and ensure their execution.
• Plan and implement menu changes and manage pastry production to control costs.
• Supervise pastry operations, kitchen storage, and cleanliness; ensure food safety.
• Develop KPIs, monitor performance, and provide regular reports.
• Train staff and maintain records of pastry training.
• Build relationships with external suppliers to support cost control.
• Attend industry events to stay updated on trends and developments.
• Alert top management to serious guest or employee concerns.

Skills

Team management

Cost control

Health and safety

Vendor relationships

Ability to work under pressure

Menu development

Education

High School Diploma or equivalent

Tools

Microsoft Word

Microsoft Excel

Microsoft PowerPoint

ERP/Oracle

Job description

The Head Pastry Chef oversees all pastry preparation, cooking, and presentation with the objective of delivering pastry products in line with business needs and customer expectations.

Key Responsibilities:

General

• Work with the line supervisor to identify and establish medium- to short-term strategic priorities and targets in line with QC+ policies and guidelines and ensure their successful execution.
• Implement initiatives that enable maximum output and fully contribute to the delivery of department goals.
• Execute policies and procedures review to identify areas of improvement within the team and recommend changes that lead to best-practice operations.
• Develop and monitor KPIs, take corrective actions where necessary, and produces regular reports with analysis and comment on performance and results.

Operational

• Plan and implement menu changes in consultation with the Head Chef.
• Handle menu planning and food production to control food costs.
• Recommend and promote new menu ideas for events/special days.
• Supervise and coordinate all activities and personnel concerning pastry food preparation, kitchen/pastry, and pastry storeroom areas.
• Supervise all personnel to ensure cleanliness of the kitchen, equipment, and food safety.
• Keep records of pastry training and manage training sessions.
• Sample and observe pastry food to ensure conformance to recipes and standards.
• Supervise inventories and purchases of food items, kitchen supplies, and equipment.
• Follow up with maintenance team to repair and maintain kitchen equipment.
• Alert top management of any serious concern with guests or employees.
• Build working relationships with external food and beverage suppliers with the objective of cost control.
• Attend conferences, meetings, and seminars to remain abreast of industry trends and latest developments.

Staff Management

• Motivate staff and empower direct reports by providing the necessary tools and support required to meet business goals.
• Establish clear directions, prioritize tasks, assign, and delegate responsibility, monitor individual performance, provide regular feedback, and take prompt action where necessary.
• Build opportunities for staff members to suggest, participate in, and contribute to improvement, innovation, and knowledge-sharing initiatives.
• Provide guidance and ensure staff members comply with QC+'s policies, processes, practices, and systems.

Qualifications:

• High school diploma or a relevant discipline
• A minimum of 6 years' relevant experience as a Head Pastry Chef
• Well-developed computing skills, including the understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, and ERP/Oracle)

Key Attributes:

• Knowledge of cooking techniques, team management, vendor relationships, health and safety, and cost control
• Ability to work under pressure while maintaining high-quality output