Head Pastry Chef - Luxury Hotel Dessert Studio Lead

NextWave Publications; Medina; On-site; SAR 36,000 - 48,000; Full time

Job summary

NextWave Publications is seeking a Head Pastry Chef for a luxury hotel in Medina. The role oversees the pastry department, develops visually stunning desserts, and ensures quality across all pastry items.

Key responsibilities include creating new recipes, managing inventory and costs, training the pastry team, and collaborating on dessert menus for events. A minimum of 5 years in a high-end pastry role is required, with strong leadership and food-safety knowledge.

Qualifications

• Minimum of 5 years experience as a Pastry Chef in a high-end hotel or restaurant environment.
• Strong leadership skills with the ability to manage a team effectively.
• Extensive knowledge of pastry techniques ingredients and equipment.
• Creativity and passion for creating unique desserts that leave a lasting impression on guests.
• Excellent time management skills to meet tight deadlines while maintaining quality standards.
• Knowledge of food safety regulations and procedures.

Responsibilities

• Create and develop new pastry recipes that align with the hotels standards
• Ensure all pastry items are prepared and presented to the highest quality
• Manage inventory and ordering of ingredients and supplies
• Train mentor and manage pastry team members
• Maintain cleanliness and organization in the pastry kitchen
• Collaborate with other departments to create dessert menus for special events
• Monitor food costs to ensure profitability
• Stay updated on industry trends and incorporate them into menu offerings

Skills

Leadership

Pastry techniques

Inventory management

Food safety

Time management

Job description

NextWave Publications is seeking a Head Pastry Chef for a luxury hotel in Medina. The role oversees the pastry department, develops visually stunning desserts, and ensures quality across all pastry items.

Key responsibilities include creating new recipes, managing inventory and costs, training the pastry team, and collaborating on dessert menus for events. A minimum of 5 years in a high-end pastry role is required, with strong leadership and food-safety knowledge.