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executive pastry chef

Conservatorium Hotel

<div><div><div><p>Executive Pastry Chef
 </p><div></div><div><div><ul><li>JR-04461
</li> </ul></div><div></div><div><ul><li>Culinary / Kitchen
</li> </ul></div><div></div><div><ul><li>Full time
</li> </ul></div><div></div><div><ul><li>Permanent
</li><div></div><li><div>Mandarin Oriental, Doha
</div></li>
</ul></div></div><div></div><div><p><b>Executive Pastry chef</b></p><p>
Mandarin Oriental, Doha is looking for a Executive Pastry Chef to join our Culinary team.</p><p>
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.</p><p>
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p>
Mandarin Oriental, Doha is an intimate and stylish urban retreat, blending Qatari-influenced heritage with modern design. Located in the heart of Msheireb Downtown Doha, within walking distance to Souq Waqif, Museum of Islamic Art and a short distance to the business district, West Bay.</p><p></p><p><b>
About the job</b></p><p>
Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Executive Pastry Chef is responsible for the overall management and execution of all pastry and bakery operations at Mandarin Oriental, Doha. This includes leading the culinary direction for the hotel&rsquo;s Pastry and Bakery Kitchens, covering areas such as Banquet, Catering, In-Room Dining, Mosaic, Baraha Lounge, Qaqaw, Cake Shop, and Gelato operations. The role focuses on delivering innovative, high-quality products aligned with the brand's luxury standards. With strong leadership, technical skills, and a clear understanding of both regional and international pastry trends, the Executive Pastry Chef plays a key role in maintaining excellence, consistency, and creativity while ensuring compliance with food safety and hygiene protocols.</p><p></p><p>
As Executive Pastry Chef, you will be responsible for the following duties:</p><ul>
<li>
Lead and manage all aspects of pastry and bakery production across multiple outlets including Banquet, Catering, In-Room Dining, Mosaic, Baraha Lounge, Qaqaw, Cake Shop, and Gelato operations.</li>
<li>Ensure consistently high standards in product quality, presentation, and guest satisfaction in line with Mandarin Oriental brand expectations.</li>
<li>Oversee daily operations, including cost control, inventory, ordering, scheduling, and training.</li>
<li>Collaborate closely with other departments and culinary teams to support menu development and guest offerings.</li>
<li>Maintain strict adherence to HACCP, food safety, hygiene, and cleanliness standards.</li>
<li>Inspire, mentor, and develop the pastry team through training, feedback, and career progression support.</li>
<li>Actively contribute to the strategic planning and innovation of new pastry concepts and seasonal menus.</li>
<li>Ensure the pastry and bakery team delivers excellence in service, creativity, and team collaboration.</li>
</ul><p></p><p><b>
As </b>Executive Pastry Chef<b>, we expect from you:</b></p><p><b>
Education &amp; Experience</b></p><ul>
<li>
Degree or Higher National Diploma in Hospitality, Culinary Arts, or Hotel Management.</li>
<li>Minimum 6 years of experience as Executive Pastry Chef or in a similar leadership position in a five-star luxury hotel.</li>
<li>Minimum of 15 years of professional pastry and bakery experience in high-end kitchens or restaurants.</li>
<li>Work experience in Middle Eastern countries (UAE, Bahrain, Saudi Arabia, or Qatar) is considered an advantage.</li>
<li>International experience in Europe, Asia, Americas, or China is considered an advantage.</li>
<li>Experience in Michelin-starred restaurants or pre-opening projects is a plus.</li>
</ul><p><b>
Skills &amp; Requirements</b></p><ul>
<li>
Strong leadership and interpersonal skills, with the ability to manage multicultural teams.</li>
<li>Technical mastery in pastry and bakery production, including &agrave; la carte and buffet presentations.</li>
<li>Solid knowledge of food cost management, financial accountability, and operational planning.</li>
<li>Proficient in English (spoken and written); additional languages are a plus.</li>
<li>Committed to guest satisfaction, team collaboration, and brand excellence.</li>
<li>Able to work long hours and maintain focus under pressure.</li>
<li>Creative, modern approach to pastry with strong training capabilities.</li>
</ul><p></p><p><b>
Our commitment to you
</b></p><ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MO stay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MO stay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li>
<li>A competitive salary and benefits packages</li>
</ul><ul><li>Transportation and Housing provided</li>
<li>Relocation and Vacation Tickets</li>
</ul><p></p><p>
We&rsquo;re Fans. Are you?</p></div></div></div></div>

Executive Pastry Chef

Kempinski Hotels

<div>
 <p>
  <strong>
   Application Deadline:
  </strong>
  31 December 2025
 </p>
 <p>
  <strong>
   Department:
  </strong>
  Kitchen
 </p>
 <p>
  <strong>
   Location:
  </strong>
  Qatar - Doha
 </p>
 <p>
  <strong>
   Compensation:
  </strong>
  ر.ق0 / month
  <br/>
  <br/>
 </p>
 <strong>
  Description
  <br/>
  <br/>
 </strong>
 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.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 ● Supervise all employees in the Pastry/Bakery kitchen.
 <br/>
 <br/>
 ● Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
 <br/>
 <br/>
 ● Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
 <br/>
 <br/>
 ● 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.
 <br/>
 <br/>
 ● Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel&rsquo;s food and beverage standards and standardised menu guidelines.
 <br/>
 <br/>
 ● Oversee all matters related to food purchasing for pastry and bakery.
 <br/>
 <br/>
 ● Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
 <br/>
 <br/>
 ● 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.
 <br/>
 <br/>
 ● Maintain a hygienic kitchen and personal hygiene.
 <br/>
 <br/>
 ● 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.
 <br/>
 <br/>
 ● Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
 <br/>
 <br/>
 ● Provide input for probation and formal performance appraisal discussions in line with company guidelines.
 <br/>
 <br/>
 ● Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
 <br/>
 <br/>
 ● Work with Executive Chef in the preparation and management of the department&rsquo;s budget.
 <br/>
 <br/>
 ● Assist in co-ordinating the preparation of the departmental annual budget.
 <br/>
 <br/>
 ● Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
 <br/>
 <br/>
 ● Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
 <br/>
 <br/>
 ● Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
 <br/>
 <br/>
 ● Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
 <br/>
 <br/>
 ● Log security incidents and accidents in accordance with hotel requirements.
 <br/>
 <br/>
 ● Implement and practice HACCP.
 <br/>
 <br/>
 ● Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.
 <br/>
 <br/>
 Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
</div>


Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25192798<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>The St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Leading Pastry Culinary Team</b></p>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Strives to improve service performance.</li></ul><p><br>
</p><p><b>Maintaining Culinary Goals</b></p>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul><p><br>
</p><p><b>Supports Training and Development Activities</b></p>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul><p><br>
</p></div><p>#LI-Hybrid</p><p>
#LI -PB1</p><p>
#LI-NR1</p><p><i>
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

TICK Restaurant

<p><b>The Executive Chef will lead the kitchen operations, oversee daily food production, and ensure consistent quality and presentation of all dishes. Responsibilities include developing and updating menus, managing food costs, controlling inventory, and maintaining high standards of hygiene and food safety. The Executive Chef will train and supervise kitchen staff, coordinate with management on new recipes, monitor supplier quality, and ensure smooth workflow in the kitchen. Strong leadership, creativity, and experience in healthy or diet-focused cooking are preferred.</b></p><p>Job Type: Full-time</p><p>Pay: QAR5,000.00 - QAR12,000.00 per month</p>

Executive Chef

Qatar Airways

<div><div><div><div><div><div><div><div>Job title
</div><div>Executive Sous Chef (Product Development)
</div></div><div><div>Ref #
</div><div>229082
</div></div><div><div>Location
</div><div>Qatar - Doha
</div></div><div><div>Job family
</div><div>Cargo &amp; Airport Operations
</div></div><div><div><ul><li>Closing date: 28-Dec-2025</li></ul><br>
</div></div></div></div></div><div><div><div><div><div><p>As an Executive Sous Chef within the Product Development Department, you will be responsible to organize, supervise, and coordinate the work of a large staff providing culinary services per excellence, working closely with the Executive Chef and interacting on a regular basis with General Manager and other Senior Managers of the organization. You will be in charge in full shift during 24 hours operation in the absence of Executive Chef and Senior Executive Sous Chef.</p><p><b>
To achieve success in this role you will need to:</b></p><ul><li>
Ensure proper communication between Sous Chefs and Executive Chef.</li><li>
Schedule, assign, train, discipline, and monitor the work of kitchen staff (cooks, Stewards and purchasing), participates in the preparation of foods as required.</li><li>
Train employees in new methods, techniques, and procedures in fine dining preparation.</li><li>
Coordinate kitchen activities with other unit supervisors and managers as required; plans the meal program.</li><li>
Maintain portion of food and monitor cost controls level.</li><li>
Monitor proper labelling and storage of foods and supplies.</li><li>
Inspect equipment and facilities to assure proper use, safety, maintenance, and sanitation.</li><li>
Conduct the internal production audit with the help of Sous chef to ensure all the production areas (including chillers, freezers, storage areas, decanting rooms) are maintain clean and tidy always and submit the report to Executive chef.</li><li>
Manage consistent smooth running of food production areas as per roster assignment.</li><li>
To ensure the production standards in terms of food quality and recipes are followed.</li><li>
Check the production plan as per Batch wise which link directly to flights departure.</li><li>
Participate and coordinates preparation of food in production area and estimates requirements according to the new menus.</li><li>
Co-ordinate with Planning team for upcoming new cycles requirements.</li><li>
Control and analyse the quality of product and service to meet customer satisfaction.</li><li>
Monitor all meals and menus, supervise food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.</li><li>
Maintain reports of incidents and accidents whatever happens in the production sections are reported to Executive Chef or higher management immediately and relevant forms filled up for recoding purpose.</li><li>
Analyze and reply the voyage reports received from quality assurance department, necessary corrective action and implementation done related to the VR in the sections.</li><li>
To monitor Yield report and provide feedback to purchasing in case of deviation.</li></ul><p></p><p><br>
 <b>Be part of an extraordinary story</b></p><p>
Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You&rsquo;ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future, and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what&rsquo;s never been done before. Together, everything is possible.</p>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Qualifications
</b></h3></div></div><div><div><div><div><p>You should have at least Relevant College or University Qualification to min Bachelor&rsquo;s Level with 5 years of job-related experience preferably within Airline / Airport / VIP Charters / 5-star hotels.</p><p>
It is preferred if you have had experience as an Executive Sous Chef or Senior Executive Sous Chef in a high-volume environment.</p><p><b>
Essential</b></p><ul><li>
Experience in menu design / recipe creation</li><li>
Good Knowledge about food and beverages</li><li>
Strong knowledge of nouvelle cuisine, gourmet sauces, exhibition cooking, fine dining desserts, grade</li><li>
Mange preparation and high-quality food preparation</li><li>
Good Computer skills in MS Office</li><li>
Basic Food hygiene and HACCP (Hazard Analysis Critical Control Point) Skills</li></ul><p><b>
Preferred</b></p><ul><li>
Must be keenly aware of new trends and directions in the fine dining service industry</li><li>
Ability to effectively supervise and train a large diverse work staff and experience in managing in a high-pressure environment</li><li>
Planning and supervisory skills</li><li>
Managerial skills - Ability to delegate work, set clear direction and manage workflow. Strong mentoring and coaching skills. Ability to train and develop subordinate's skills. Ability to foster teamwork among team members</li></ul><p><b>
</b></p><p><b>About Qatar Airways Group</b></p><p>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.</p><p>
So, whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.</p><p>
</p><p><b>How to apply</b></p><p>
If you&rsquo;re ready to transform how millions of global users connect, explore, and transact then apply now by uploading your CV and completing our quick application form.</p><br>
</div></div><div></div><div><div><br>
<div><b>About Qatar Airways Group
</b></div><br>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.<br>
<br>
So whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.<br>
</div></div><div><div>https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&amp;job=229082</div></div></div></div></div></div></div></div>

Executive Sous Chef (Product Development)

SOCAST | Advertising & Marketing

<p>We are looking for an experienced and qualified Executive Chef to organize the kitchen&rsquo;s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.</p><p><b>Responsibilities</b></p><p>&middot; Control and direct the food preparation process and any other relative activities.</p><p>&middot; Construct menus with new or existing culinary creations ensuring the variety and quality of the servings</p><p>&middot; Approve and &ldquo;polish&rdquo; dishes before they reach the customer</p><p>&middot; Plan orders of equipment or ingredients according to identified shortages</p><p>&middot; Arrange for repairs when necessary</p><p>&middot; Remedy any problems or defects</p><p>&middot; Be fully in charge of hiring, managing and training kitchen staff</p><p>&middot; Oversee the work of subordinates</p><p>&middot; Estimate staff&rsquo;s workload and compensations</p><p>&middot; Maintain records of attendance</p><p>&middot; Comply with nutrition and sanitation regulations and safety standards</p><p>&middot; Foster a climate of cooperation and respect between co-workers</p><p><b>Requirements and skills</b></p><p>&middot; Proven experience as Executive Chef</p><p>&middot; Exceptional proven ability of kitchen management</p><p>&middot; Ability in dividing responsibilities and monitoring progress</p><p>&middot; Outstanding communication and leadership skills</p><p>&middot; Up-to-date with culinary trends and optimized kitchen processes</p><p>&middot; Good understanding of useful computer programs (MS Office, restaurant management software, POS)</p><p>&middot; Credentials in health and safety training</p><p>&middot; Degree in Culinary science or related certificate</p><p>&middot; <b>READY TO JOIN IMMEDIATELY</b></p><p>Job Type: Full-time</p>

Hilton

<div><p>Pastry Junior Sous Chef at The Plaza Doha LXR hotels &amp; resorts</p><h3 class="jobSectionHeader"><b>
Pastry Junior Sous Chef</b></h3><p>
A Pastry Junior Sous Chef is responsible for contributing to the creation of pastry and dessert menus, as well as managing and training the pastry team to deliver an exceptional Guest and Member experience. This role also includes ensuring effective cost controls within the pastry section.</p><h3 class="jobSectionHeader"><b>
What will I be doing?</b></h3><p>
As a <b>Pastry Junior Sous Chef</b>, you will support the Pastry Sous Chef and Executive Pastry Chef in overseeing the pastry kitchen. You will contribute to the development of dessert and bakery menus while supervising daily operations to ensure the highest standards of quality and presentation. Specifically, your responsibilities will include:</p><ul><li><p><b>
Contributing to the creation of pastry and dessert menus</b>, including cakes, breads, plated desserts, afternoon tea items, and special event pastries</p></li><li><p><b>
Managing and training the pastry brigade</b> to ensure a well-organised, efficient, and motivated team</p></li><li><p><b>
Ensuring consistency, quality, and presentation</b> of all pastry and bakery items at all times</p></li><li><p><b>
Managing guest relations when necessary</b> and addressing feedback related to pastry or dessert offerings</p></li><li><p><b>
Ensuring resources meet business needs</b>, including effective scheduling and organisation of pastry team rotas</p></li><li><p><b>
Supporting brand and menu standards</b> through coaching, mentorship, and assessments within the pastry team</p></li><li><p><b>
Managing pastry food cost controls</b>, including portion control, waste management, and efficient use of ingredients to support F&amp;B revenue</p></li><li><p><b>
Staying knowledgeable of activities in other departments</b> and understanding their operational impact on the pastry section</p></li><li><p><b>
Ensuring full compliance with food hygiene, sanitation, and Health &amp; Safety standards</b> within the pastry kitchen</p></li></ul><p>
Here is the <b>Pastry-specific</b> version of the section you provided:</p><p>
</p><h3 class="jobSectionHeader"><b>What are we looking for?</b></h3><p>
A <b>Pastry Junior Sous Chef</b> serving Hilton brands is always working on behalf of our Guests and collaborating closely with other Team Members. To successfully fill this role, you should maintain the following attitude, behaviours, skills, and values:</p><ul><li><p>
Strong experience as a <b>Pastry Chef de Partie</b> or previous <b>Pastry Junior Sous Chef</b></p></li><li><p>
Approaches pastry, desserts, and bakery items in a <b>creative and innovative way</b></p></li><li><p>
Strong <b>supervisory and leadership</b> skills within a pastry environment</p></li><li><p>
Positive attitude and a passion for pastry arts</p></li><li><p>
Good communication skills</p></li><li><p>
Committed to delivering a high level of guest satisfaction through exceptional pastry offerings</p></li><li><p>
Excellent grooming standards</p></li><li><p>
Excellent planning, time management, and organisation skills, especially for production timelines and event demands</p></li><li><p>
Strong attention to detail in taste, texture, and presentation</p></li><li><p>
Willingness to learn and continuously develop new pastry techniques</p></li></ul><p>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul><li><p>
Relevant <b>pastry or culinary qualifications</b></p></li><li><p>
Experience with chocolate work, sugar work, laminated doughs, or advanced pastry techniques</p></li><li><p>
Ability to work a variety of shifts including weekends, days, afternoons, and evenings</p></li></ul><p><b><br>
What will it be like to work for Hilton?</b><br>
</p><p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div><p></p>

Pastry Junior Sous Chef at The Plaza Doha LXR hotels & resorts

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Pastry Junior Sous Chef at The Plaza Doha LXR hotels & resorts