executive pastry chef

Faena

<div>Company Description 
The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life&mdash;through bold ideas, meaningful collaboration, and a deep sense of purpose. 
 
As we continue our expansion into the Kingdom of Saudi Arabia, Faena Red Sea will mark a new chapter&mdash;visionary in spirit, exceptional in execution. We&rsquo;re building more than a hotel; we&rsquo;re shaping a world of beauty, wonder, and connection. If you&rsquo;re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life. 
 
 
Job Description 
We are seeking an Executive Pastry Chef to lead our pastry and bakery operations across all outlets, banquets, events, and in-room dining. This role calls for a visionary leader who brings creativity, discipline, and technical mastery to deliver desserts and baked goods that reflect Faena&rsquo;s uncompromising standards of excellence.
Key Responsibilities:<ul><li>
Design and execute seasonal, sustainable, and forward-thinking dessert menus that align with Faena&rsquo;s culinary identity.</li><li>
Ensure exceptional standards of preparation, presentation, and flavor across all pastry and bakery items.</li><li>
Lead daily pastry operations with precision and passion, maintaining recipe adherence, portioning, and product consistency.</li><li>
Drive innovation through menu development, guest feedback, and evolving global trends in patisserie and bakery.</li><li>
Oversee pastry production for restaurants, bars, lounges, banquets, and in-room dining, ensuring seamless integration across all outlets.</li><li>
Monitor food cost performance, control waste, and optimize resource utilization to maintain profitability.</li><li>
Manage ordering, inventory, and stock rotation, ensuring accurate supply levels and specification compliance.</li><li>
Ensure equipment is maintained in safe working condition, reporting and addressing issues promptly.</li><li>
Lead, mentor, and motivate the pastry team, fostering a positive and performance-driven kitchen culture.</li><li>
Oversee scheduling, task assignments, and day-to-day team supervision, while supporting recruitment, onboarding, and succession planning.</li><li>
Deliver coaching, feedback, and performance evaluations to encourage growth and accountability.</li><li>
Uphold strict food safety, sanitation, and hygiene practices in compliance with HACCP and local health codes.</li><li>
Conduct regular inspections to ensure readiness for internal quality checks and external audits.</li><li>
Partner with F&amp;B and service teams to align pastry offerings with guest expectations and event needs.</li></ul> 

Qualifications 
<ul><li>
Minimum 8 years&rsquo; progressive pastry experience, including at least 3 years as Executive Pastry Chef in a 5-star luxury hotel or internationally acclaimed pastry environment.</li><li>
Professionally trained in European style pastry with a strong international background and expertise in both classic, contemporary and modern techniques.</li><li>
Proven ability to design innovative menus while maintaining consistency and profitability.</li><li>
Strong leadership skills with a passion for mentoring and developing culinary talent.</li><li>
Exceptional organizational, communication, and time management abilities.</li><li>
A visionary approach to pastry, blending tradition with creativity and precision.</li></ul></div>

Executive Pastry Chef

Four Seasons

<div>About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
seaside retreat in the heart of Qatar&rsquo;s capital; experience the completely new Four Seasons Hotel Doha, reimagined with modern grandeur and sparkling with sunlight and sea views. From the elegant lobby to energetic restaurants and lounges, our beachfront urban retreat has been transformed into a vibrant hotspot, while remaining true to our Qatari roots. This stunning urban beachfront retreat opened in April 2005 in the heart of the business district, and has 237 rooms and 20 unbranded townhouses villas, a large Food and Beverage operation with 10 stunning venues including the world&rsquo;s largest Nobu restaurant, significant banquets/outside catering, five pools and a private beach, fitness center, and a spa and wellness center offering guests expansive hydrotherapy facilities including an ice room, colour therapy room, steam room and hydrotherapy pool. The hotel completed a beautiful renovation in 2019 and re-opened in March 2020.
Our Team: 
Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example, we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others, as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and a passion. 
About the role:
Four Seasons Hotel Doha is looking for an Executive Pastry Chef who has a passion for pastry work and a keen sense for flavors, color and texture in what they produce. Creativity and flair, the ability to provide both guidance and strong leadership to others, good business acumen, strong work ethic, attention to detail and strong communication skills are ideal.
The Executive Pastry Chef is responsible for the management of the pastry section of the kitchen in the Resort. Providing the guests with a selection of delicious pastry choices and fresh bakery products on a daily basis as well as working in a creative manner to consistently introduce innovative recipes and to develop the team's&rsquo; ability to produce a premium quality product is essential. 
What you will do:
<ul><li>Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen&rsquo;s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
</li><li>Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
</li><li>Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
</li><li>Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
</li><li>Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
</li><li>Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. 
</li></ul>What you bring:
<ul><li>College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
</li><li>Five to seven years previous experience in multiple culinary/food &amp; beverage department head positions specializing in pastry design and creation.
</li><li>Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
</li><li>Requires ability to operate computer equipment and other food &amp; beverage computer systems.
</li><li>Requires the ability to operate and utilize culinary production equipment and tools.
</li><li>Requires reading, writing and oral proficiency in the English language.
</li><li>Must be willing to work a flexible schedule in order to accomplish all major responsibilities. This includes weekends and holidays.
</li><li>Applicants are highly recommended to have previous experience in a luxury Resort setting.
</li><li>Must be able to stand and walk for the duration of an 8 hour shift.
</li><li>Must be able to push, pull, and lift up to 50lbs.
</li></ul>What we offer:
<ul><li>Competitive Salary, wages, and a comprehensive benefits package
</li></ul><ul><li>Excellent Training and Development opportunities
</li></ul><ul><li>Complimentary Accommodation at other Four Seasons Hotels and Resort
</li></ul><ul><li>Complimentary Dry Cleaning for Employee Uniforms
</li></ul><ul><li>Complimentary Employee Meals
</li></ul><ul><li>Medical expenses insurance
</li><li>Transportation
 </li></ul>Work Authorization:- 
The Hotel will apply for the work authorization. 
 Learn more about employment with Four Seasons:- 
You could also learn more about employment with Four Seasons via the following channels:
https://www.facebook.com/FourSeasonsJobs
https://www.linkedin.com/company/four-seasons-hotels-and-resorts
http://jobs.fourseasons.com
https://twitter.com/FourSeasonsJobs</div>

Rixos

<div>Company Description 
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
 
Join us and become a Heartist&reg;. 
Job Description 
2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. 
2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. 
2.4 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. 
2.5 Work in a coordinated manner with all section chefs and instruct them as needed. 
2.6 Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. 
2.7 Prepare the list of materials to be purchased, place their orders on the system 
2.8 Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. 
2.9 Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. 
2.10 Plan food production in accordance with the stages identified by the Executive Culinary Chef. 
2.11 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. 
2.12 Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. 
2.13 Continuously monitor that the personnel working in the department comply with personal hygiene rules. 
2.14 Ensure that the records needed for the food safety system are kept regularly. 
2.15 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. 
2.16 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. 
2.17 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Culinary Chef. 
2.18 Organise the personnel&rsquo;s weekly schedule. Control the monthly timecards 
2.19 Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. 
2.20 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). 
2.21 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). 
2.22 To implement necessary warnings and departmental trainings in order to save energy inside the facility. 
2.23 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs. 
2.24 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. 
2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. 
2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description. 
Qualifications 
Education: At least a high school or vocational diploma. 
&#61608; Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). 
&#61608; Foreign Language: At least intermediate level English. 
&#61608; Courses and Training: Prior attendance in courses and seminars in the related field. 
&#61608; Computer Literacy: Basic computer applications. 
&#61608; Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. 
Additional Information 
2.23 Implement his responsibilities in order to eliminate and collect waste in a proper way, 
reduce environmental pollution and harmful effects to the environment and lead to 
staffs. 
2.24 Provide carrying chemicals safely, carrying, storing and using in accordance with 
laws, controlling reducing chemical dirtiness. 
2.25 Carry out all responsibilities related to the quality management and food safety 
management systems implemented at the facility. 
2.26 Carry out all other duties assigned by managers and hotel management not specified 
in the job description.</div>

Dar al-Layal Food

Advertisement: Executive Pastry &amp; Bakery ChefJob Title: Executive Pastry &amp; Bakery Chef Location: [City/Country Name] Salary: From 6000 to 7000 [Currency]Duties and Responsibilities:<ul><li>Manage the Pastry and Bakery Department:</li><li>Oversee the preparation and production of all types of pastries and baked goods.</li><li>Recipe Development:</li><li>Create new recipes and conduct trials to improve quality and taste.</li><li>Planning and Organization:</li><li>Develop production plans and schedules to ensure smooth operations.</li><li>Team Supervision:</li><li>Train and guide chefs and assistants in the pastry and bakery section.</li><li>Quality Control:</li><li>Ensure adherence to quality and food safety standards in all products.</li><li>Inventory Management:</li><li>Monitor inventory and requisition necessary materials to ensure availability.</li><li>Collaboration with Other Departments:</li><li>Work closely with kitchen and management to meet customer needs.</li></ul>Requirements:<ul><li>Minimum of 5 years of experience in pastries and bakery.</li><li>Strong leadership and organizational skills.</li><li>Ability to work under pressure.</li><li>Creativity in presenting pastries and baked goods.</li></ul>Job Type: Full-timePay: &#65020;5,000.00 - &#65020;7,000.00 per month

Executive Pastry & Bakery Chef

Toby's Estate Coffee Roasters

Job Title: Pastry Chef Commi IIDepartment: Kitchen / Bakery Location: RiyadhJob Purpose:The Pastry Chef Commi II is responsible for assisting in the preparation, baking, and presentation of pastries, desserts, and bakery items under the supervision of the Pastry Chef. The role requires attention to detail, consistency in quality, and adherence to hygiene and safety standards.Key Responsibilities:<ul><li>Assist in preparing a wide variety of baked goods, pastries, and desserts according to standard recipes.</li><li>Support the Pastry Chef in day-to-day operations of the pastry section.</li><li>Measure and mix ingredients accurately, following recipe specifications.</li><li>Decorate pastries and desserts using various techniques to ensure visual appeal.</li><li>Maintain cleanliness and organization of the pastry section and equipment.</li><li>Ensure all food items are prepared and stored according to food safety standards.</li><li>Monitor stock levels of ingredients and report shortages to the supervisor.</li><li>Assist in developing new dessert and pastry items as required.</li><li>Follow all company policies, kitchen procedures, and hygiene standards.</li><li>Perform other duties as assigned by the Pastry Chef or Head Chef.</li></ul>Requirements:<ul><li>Diploma or certification in Culinary Arts, Baking, or a related field.</li><li>Minimum 1&ndash;2 years of experience in a similar role within a hotel, restaurant, or bakery.</li><li>Basic knowledge of pastry techniques and baking principles.</li><li>Strong attention to detail and creativity.</li><li>Ability to work in a fast-paced environment and as part of a team.</li><li>Good communication and time management skills.</li><li>The Iqama can be transferred.</li></ul>Job Type: Full-time

Commi II (Pastry Chef)

Rise Holding - Noir Cafe / Sasso Restaurant

Job Role : Chef de Partie - PastryLocation:QatarPay: From 3,000.00 (QAR) - 3,500.00 (QAR) per month (According to the experience)Plus FREE duty meal, accommodation and transportationJob description:Job Overview: We are seeking a talented and experienced Pastry Chef de Partie to join our culinary team. As a Pastry Chef de Partie, you will work under the guidance of the Pastry Chef to execute pastry production, maintain high standards of quality, and contribute to the success of our pastry department.Responsibilities:- Prepare and execute a variety of pastry items, including cakes, pastries, bread, and desserts, according to standardized recipes and specifications. - Assist in the production of mise en place, including measuring ingredients, mixing batters and doughs, and preparing fillings, creams, and icings. - Demonstrate precision and attention to detail in all aspects of pastry production, including portioning, shaping, baking, and finishing techniques. - Uphold high standards of quality and presentation in all pastry items, ensuring consistency, flavor, and texture meet the expectations of the Pastry Chef and our guests. - Conduct regular inspections and tastings to monitor the quality of pastry products and identify opportunities for improvement or refinement. - Organize and manage the pastry station, including equipment setup, cleanliness, and maintenance, to ensure a smooth and efficient workflow. - Coordinate with other members of the culinary team to prioritize tasks, maintain production schedules, and meet service deadlines. - Collaborate with the Pastry Chef and culinary team to develop new pastry recipes, concepts, and menu items that showcase creativity, innovation, and seasonal ingredients. - Participate in menu planning meetings, tastings, and brainstorming sessions to contribute ideas and suggestions for pastry offerings. - Mentor and train junior pastry team members, providing guidance, instruction, and feedback to support their skill development and growth within the pastry department. - Lead by example and demonstrate proper techniques, procedures, and best practices in pastry production, sanitation, and safety protocols.Qualifications:- Previous experience as a Pastry Chef de Partie or similar role in a professional kitchen, preferably in a fine dining restaurant or pastry shop. - Culinary degree or certification from a recognized culinary school or apprenticeship program is preferred. - Strong knowledge of pastry techniques, ingredients, and baking principles, with a passion for pastry arts and creativity. - Excellent organizational skills with the ability to prioritize tasks, manage time effectively, and work efficiently in a fast-paced environment. - Attention to detail and a commitment to upholding high standards of quality, consistency, and cleanliness. - Flexibility to work evenings, weekends, and holidays as needed.Job Type: Full-timePay: QAR3,000.00 - QAR3,500.00 per monthApplication Question(s):<ul><li>IMPORTANT: When applying for this role, your CV must have a photo of you. Applicant CVs without photo will not be screened for the next step.</li><li>In which country are you currently located?</li><li>Which country passport do you have?</li><li>What is your age right now?</li><li>Do you speak and understand basic conversational Arabic? Yes or No?</li><li>Have you read and confirm the job description (and salary) that we mentioned for this role?</li><li>How many years of work experience from a professional kitchen do you have?</li><li>If you are selected or hired for this role, are you willing to be assigned to ANY of our restaurant branches in Qatar, Saudi Arabia, (and soon United Kingdom)?</li><li>If you are selected or hired for this role, after how many days can you join our company?</li><li>ANSWER REQUIRED: How much is the MINIMUM salary that you are expecting for this role? Anything lower than this amount, you are not accepting. Non-negotiable. QAR ___</li></ul>

Chef de Partie - Asian (Pastry)

ELITE PROJECTS

Location: Doha, QatarEmployment Type: Full-timeAbout Us:We are Doha&rsquo;s newest Nordic-inspired bakery and caf&eacute;, already earning recognition for its artisanal breads, desserts, and premium coffee experience. To expand and refine our sweet offering, we are seeking a Head Pastry Chef to lead the pastry section and bring creativity and precision to our menu.Role Overview:The Head Pastry Chef will be responsible for developing, producing, and supervising all pastry and dessert items, ensuring excellence in taste, texture, and presentation. This role combines creative artistry with operational discipline, ensuring pastries continue to delight guests and remain a market differentiator.Key Responsibilities:<ul><li>Lead pastry production across desserts, cakes, tarts, and caf&eacute;-style sweets.</li><li>Innovate new recipes aligned with Nordic influences and market trends.</li><li>Maintain consistency, quality, and portion standards across pastry items.</li><li>Supervise, train, and inspire a multicultural pastry team.</li><li>Oversee ingredient sourcing, cost control, and waste management.</li><li>Collaborate with the Head Baker to balance sweet and savoury offerings.</li><li>Ensure compliance with hygiene, food safety, and HACCP standards.</li></ul>Qualifications &amp; Experience:<ul><li>6+ years&rsquo; experience in premium pastry production.</li><li>Proven leadership in bakery, pastry shop, hotel, or caf&eacute; environments.</li><li>Expertise in European/Nordic-style desserts, with modern plating skills.</li><li>Strong creative vision with ability to adapt recipes to local preferences.</li><li>Skilled trainer and mentor with high attention to detail.</li><li>Commercial mindset with knowledge of costing and portion control.</li></ul>Job Type: Full-timePay: From QAR8,000.00 per month

Head Pastry Chef

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6507 executive pastry chef jobs NEAR_ME

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Head Pastry Chef