Executive Pastry Chef

Application Deadline: 31 December 2025

Department: Kitchen

Location: Qatar - Doha

Compensation: ر.ق0 / month

Description

Plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

Key Responsibilities

● Supervise all employees in the Pastry/Bakery kitchen.

● Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.

● Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.

● Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.

● Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines.

● Oversee all matters related to food purchasing for pastry and bakery.

● Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.

● Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.

● Maintain a hygienic kitchen and personal hygiene.

● Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.

● Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.

● Provide input for probation and formal performance appraisal discussions in line with company guidelines.

● Coach, counsel and discipline staff, providing constructive feedback to enhance performance.

● Work with Executive Chef in the preparation and management of the department’s budget.

● Assist in co-ordinating the preparation of the departmental annual budget.

● Control and monitor departmental costs on an ongoing basis to ensure performance against budget.

● Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

● Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

● Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

● Log security incidents and accidents in accordance with hotel requirements.

● Implement and practice HACCP.

● Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.