Executive Pastry & Bakery Chef

Job Description: Executive Pastry & Bakery Chef

1. Job Purpose

The Executive Pastry & Bakery Chef is responsible for the strategic leadership and operational management of the Pastry and Bakery department. This role focuses on overseeing large-scale production, ensuring uncompromising quality for both International and Arabic confectionery, and driving operational efficiency. The primary goal is to blend culinary innovation with rigorous cost control to ensure brand prestige and profitability.

2. Key Responsibilities

A) Production Management & Quality Assurance:

• Direct the end-to-end production cycle for artisan breads, pastries, and traditional Arabic sweets.
• Establish and enforce Standard Operating Procedures (SOPs) to guarantee consistency in taste, texture, and visual presentation.
• Conduct daily quality audits of raw materials and finished goods to eliminate defects and ensure excellence.

B) Menu Innovation & Product Development:

• Design and engineer menus that harmonize modern global techniques with authentic Middle Eastern flavors.
• Develop seasonal offerings and signature products to enhance the brand’s competitive edge.
• Maintain accurate Standardized Recipe Cards and yield analysis for every menu item.

C) Operational & Financial Oversight:

• Optimize inventory management and procurement in coordination with the supply chain to prevent stockouts.
• Implement strict Food Cost Control measures to meet or exceed budgetary targets and ROI.
• Manage labor scheduling and task delegation to maximize kitchen productivity and minimize overtime.

D) Compliance & Food Safety:

• Ensure 100% compliance with international food safety standards (HACCP or ISO 22000).
• Lead regular training sessions for the team on sanitation, hygiene, and safe equipment handling.

3. Qualifications & Experience

• Education: Degree or Diploma in Culinary Arts or Patisserie from a reputable international culinary institute.
• Experience: A minimum of 8–10 years of experience in 5-star hotels or high-end bakery chains, with at least 3 years in a senior leadership role.
• Technical Expertise: Mastery in Artisan bread-making, French Patisserie, and traditional Arabic sweets with a contemporary twist.

4. Core Competencies

• Strategic Leadership: Ability to mentor, motivate, and manage a diverse multicultural team.
• Attention to Detail: An expert eye for aesthetics and high-end "plating" techniques.
• Strategic Planning: Capable of scaling production for high-volume demand without compromising quality.
• Analytical Thinking: Ability to interpret financial data (COGS) to make informed kitchen decisions.

5. Key Performance Indicators (KPIs)

• Waste Ratio: Maintaining food waste below the industry benchmark of [X]%.
• Customer Satisfaction: Achieving a minimum of 90% positive feedback regarding product quality and presentation.
• Food Cost Variance: Ensuring actual food cost aligns with the theoretical budget within a +/- 2% margin.
• Staff Development: Successful execution of a quarterly training calendar for the kitchen staff.

Job Type: Full-time

Pay: QAR3,500.00 - QAR5,000.00 per month

Work Location: In person