Pastry Chef

The Pastry Chef is responsible for leading the pastry and bakery section, ensuring the preparation and presentation of all desserts, pastries, and baked goods meet the luxury standards of Royal Saray Resort. The role requires creativity, precision, and strong leadership to maintain consistency, drive innovation, and deliver an exceptional guest experience.

Key Responsibilities:

• Supervise all pastry and bakery operations, ensuring high-quality production and presentation in all outlets and events.
• Create and develop innovative dessert menus and seasonal specialties in collaboration with the Executive Chef.
• Ensure all pastry and bakery items are prepared according to standard recipes and portion controls.
• Train, mentor, and guide the pastry team to uphold the resort’s standards and maintain a positive, efficient work environment.
• Monitor inventory, control food costs, and minimize wastage through proper planning and portion management.
• Oversee daily mise-en-place and ensure readiness for service at all times.
• Maintain strict hygiene, cleanliness, and food safety standards as per HACCP and resort policies.
• Support the culinary team in ensuring smooth kitchen operations and timely service delivery.
• Maintain clear communication with other kitchen sections and service teams to ensure a seamless guest experience.

Requirements:

• Diploma or Degree in Pastry Arts, Culinary Arts, or equivalent qualification.
• Minimum 3–5 years of experience in a similar role within a 5-star luxury hotel or resort environment.
• Excellent knowledge of pastry, bakery, chocolate, and sugar work.
• Strong leadership, communication, and organizational skills.
• High level of creativity and attention to detail in presentation and taste.
• Proven ability to work under pressure while maintaining high standards.
• Good understanding of food cost control and kitchen administration.

Job Types: Full-time, Permanent

Pay: Up to BD800.000 per month