Executive Pastry Chef

Executive Pastry Chef

The Executive Pastry Chef is the creative and managerial leader of the entire pastry and bakery operation. This role is responsible for the design, development, and execution of unique, high-quality, and profitable dessert, bread, and pastry menus.
The Chef must possess exceptional technical expertise, a passion for experimentation, and proven leadership ability to guide and mentor the production team while maintaining strict cost and quality standards.

Key Responsibilities:

1. Culinary Innovation & Menu Development

• Experimentation & Uniqueness: Lead the research, development, and execution of unique and innovative pastry concepts, desserts, and plated presentations that distinguish the brand in the market.
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• Recipe & Standardization: Create, document, and maintain highly accurate, scalable, and cost-effective recipes for all pastries, desserts, breads, and confectionery items.
• Quality Assurance: Establish and enforce uncompromising standards of product quality, consistency, and visual presentation across all production lines and service periods.
• Seasonal Focus: Strategically integrate seasonal, local, and specialized ingredients into the menu, ensuring dynamic and timely offerings.

2. Leadership & Production Management

• Team Oversight: Lead, manage, and mentor the entire Pastry Production Team, including the Sous Pastry Chef and all station cooks (bakers, chocolatiers, commis).
• Scheduling & Efficiency: Develop production schedules and labor forecasts to ensure efficient staffing levels that meet demand while strictly controlling labor costs.
• Skill Development: Conduct regular training sessions focused on advanced techniques, sanitation standards, equipment usage, and new menu item preparation.
• Inter-Departmental Collaboration: Work closely with the Executive Chef and F&B managers to align pastry production with overall kitchen flow and customer feedback.

3. Financial & Operational Control

• Cost Management: Be accountable for the Cost of Goods Sold (COGS) for the pastry department. Actively monitor inventory, control waste, and implement procedures to maximize yield and profitability.
• Procurement: Oversee the ordering and receiving of all specialty ingredients, chocolate, equipment, and supplies, ensuring quality standards are met at optimal costs.
• Inventory Control: Implement strict inventory management protocols for high-value items (e.g., chocolate, nuts, specialty flours) to prevent spoilage and theft.

4. Hygiene & Safety Compliance

• Ensure absolute and continuous compliance with all local health, safety, and sanitation regulations (e.g., HACCP).
• Maintain the pristine condition and organized arrangement of all pastry kitchens, preparation areas, and storage facilities.
• Ensure all team members adhere to proper food handling and storage procedures at all times.

Qualifications Required:

• Minimum of 5-10 years of progressive experience in pastry and baking, with at least 2-4 years at an Executive Pastry Chef or Head Pastry Chef level in a high-end restaurant or luxury hotel environment.
• A proven portfolio demonstrating creative talent, experimentation, and innovation in contemporary pastry design.
• Exceptional leadership and management skills with a track record of building, motivating, and retaining a specialized production team.
• Expert knowledge of patisserie techniques, bread making, chocolate work, sugar artistry, and classic desserts.
• Strong financial acumen, including experience with budgeting, P&L management, and detailed COGS control.

Preferred:

• Professional certification from a recognized culinary institute.
• Fluent in English.
• HACCP certification is highly desirable.

Job Types: Full-time, Contract
Contract length: 24 months

Pay: AED10,000.00 - AED13,000.00 per month

Ability to commute/relocate:

• Al-Ayn: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• When can you join us?

Education:

• Diploma (Required)

Location:

• Al-Ayn (Required)