executive pastry chef

TIVOLI

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
The job of the Executive Pastry Chef is the production of the most creative pastries and deserts, for the enjoyment of our guests. You will also supervise, plan, organize, direct, and participate in the centralized production of highly specialized bakery and pastry menu items. The Pastry Chef will also take on the responsibility of organizing and leading training sessions for the members of their team. 
Qualifications 
- An advanced level culinary, hospitality or business degree -At least 3 years experience in managing and participating in the operation of a large scale bakery production center including specialty cake decorating and pastry production, food service mana</div>

Executive Pastry Chef

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25177566
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Le Royal M&eacute;ridien Doha, Building No. 153 Street No. 347, Lusail, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 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.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <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>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Leading Pastry Culinary Team
 
 
 
 <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>
 <li>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Ensures and maintains the productivity level of employees.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Leads shifts while personally preparing food items and executing requests based on required specifications.
 </li>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 
 
 </li>
 </ul>
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Maintains food preparation handling and correct storage standards.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Supports procedures for food &amp; beverage portion and waste controls.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Assists in determining how food should be presented and creates decorative food displays.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 </li>
 <li>
 Strives to improve service performance.
 
 
 </li>
 </ul>
 
 Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
 </li>
 <li>
 Purchases appropriate supplies and manage inventories according to budget.
 
 
 </li>
 </ul>
 
 Supports Training and Development Activities
 
 
 
 <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>
 <li>
 Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 </li>
 <li>
 Ensures property policies are administered fairly and consistently.
 </li>
 <li>
 Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluates results to choose the best solution and solve problems.
 </li>
 <li>
 Brings issues to the attention of the department manager and Human Resources as necessary.
 </li>
 <li>
 Attends and participates in all pertinent meetings.
 
 
 </li>
 </ul>
 
 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.
 
 
 
 At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
 
 
</div>

<div>Additional Information 
Job Number25177566 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe Royal M&eacute;ridien Doha, Building No. 153 Street No. 347, Lusail, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
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. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<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> 
CORE WORK ACTIVITIES 
Leading Pastry Culinary Team
<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> 
Ensuring Culinary Standards and Responsibilities are Met
<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> 
Ensuring Exceptional Customer Service
<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> 
Maintaining Culinary Goals
<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> 
Supports Training and Development Activities
<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> 
Additional Responsibilities
<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></div><div> 
</div>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. 
#LI-MJ1
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Raffles

<div>Company Description 
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. 
Job Description 
Reporting to the Cluster Executive Chef, the Cluster Executive Pastry Chef is responsible for leading and inspiring the pastry and bakery operations across both Raffles and Fairmont Red Sea. This pivotal leadership role ensures that all pastry products reflect the distinct brand identities and culinary philosophies of each property while maintaining the highest standards of excellence, creativity, and consistency. The role involves strategic menu development, team leadership, quality assurance, and collaboration across multiple outlets and banqueting operations. 
Key Roles &amp; Responsibilities<ul><li>
Oversee the daily pastry and bakery operations for all restaurants, lounges, banquets, in-room dining, and retail pastry points across both properties.</li><li>
Develop and implement standard recipes and presentation guidelines, ensuring consistency, quality, and cost control.</li><li>
Collaborate closely with the Cluster Executive Chef and Food &amp; Beverage leadership team to align pastry offerings with the overall culinary vision.</li><li>
Drive innovation in dessert and pastry creation, balancing modern trends with the sophistication expected from Raffles and Fairmont brands.</li><li>
Ensure compliance with health, safety, sanitation, and hygiene standards in all pastry operations.</li><li>
Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and decorators across both properties.</li><li>
Identify training and development needs, fostering a culture of excellence, creativity, and continuous learning.</li><li>
Manage team scheduling, performance evaluations, and succession planning.</li><li>
Promote a positive and inclusive work environment, supporting Accor&rsquo;s values of diversity and respect.</li><li>
Manage pastry-related budgets, including food cost, labor cost, and productivity targets.</li><li>
Participate in menu engineering and cost analysis to maximize profitability while maintaining brand standards.</li><li>
Support business development through creative product offerings for events, weddings, and retail.</li><li>
Work with procurement to source premium ingredients sustainably and cost-effectively.</li><li>
Ensure every pastry experience reflects the luxury, artistry, and storytelling of the Raffles and Fairmont brands.</li><li>
Collaborate with marketing and events teams for special promotions, seasonal menus, and culinary showcases.</li><li>
Engage with guests when appropriate, gathering feedback and fostering memorable experiences.</li><li>
Other responsibilities as assigned by the Management</li></ul> 

Qualifications 
<ul><li>
Education: Degree or diploma in Culinary Arts / Pastry &amp; Bakery or equivalent certification from a recognized culinary institution.</li><li>
Experience: Minimum of 10 years of progressive experience in luxury hotels or resorts, with at least 5 years in a senior pastry leadership role.</li><li>
Expertise: Advanced skills in pastry, chocolate, confectionery, viennoiserie, and artistic presentation.</li><li>
Proven experience managing multiple outlets or properties within a luxury or cluster environment.</li><li>
Strong leadership, communication, and organizational skills.</li><li>
Passion for excellence and creativity.</li><li>
Strategic and operational leadership.</li><li>
Business and financial acumen.</li><li>
Team builder and mentor.</li><li>
Strong sense of aesthetics and attention to detail.</li><li>
Adaptability and cultural sensitivity.</li><li>
Fluent in English; knowledge of Arabic is an asset.</li></ul></div>

Cluster Executive Pastry Chef - Raffles & Fairmont the Red Sea

Grand Hyatt Kuwait City

<div><div>Summary<div>
As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. 

The Sous Chef is responsible to assist the Executive Pastry Chef in managing Pastry kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</div></div><div> 
Qualifications<div>
A potential candidate should ideally have:
<ul>
<li>Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Pastry experience.</li>
<li>Preferably with experience in luxury international brands.</li>
<li>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</li>
<li>Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div>

SOUS CHEF - PASTRY

Bird Cafe

Head Pastry Chef &ndash; UAELocation: UAE Salary: AED 4,000 &ndash; 6,000 (based on experience) Experience: Minimum 6 years as Head Pastry Chef in the UAE Gender: Male &amp; Female Employment Type: Full-time Duty Hours: 9 hours per day Weekly Off: 1 day per weekBenefits:<ul><li>Company-sponsored visa</li><li>Accommodation provided</li><li>Health insurance coverage</li></ul>Job Overview:We are seeking a highly skilled and experienced Head Pastry Chef to lead our pastry and dessert operations. The ideal candidate will have a proven track record in pastry production, cake decoration, menu development, and kitchen management while maintaining the highest standards of quality and presentation.Key Responsibilities:<ul><li>Lead and manage the pastry and bakery team</li><li>Develop creative and high-quality pastries, cakes, and desserts</li><li>Ensure consistency in taste, presentation, and quality</li><li>Supervise daily production and workflow efficiency</li><li>Manage inventory, procurement, and cost control</li><li>Maintain hygiene, safety, and quality standards in the kitchen</li><li>Mentor and train junior staff to enhance team performance</li></ul>Requirements:<ul><li>Minimum 6 years of UAE experience as a Head Pastry Chef</li><li>Strong creativity in pastries, cakes, and desserts</li><li>Knowledge of modern and classic dessert techniques</li><li>Proven leadership and team management skills</li><li>Excellent communication and organizational abilities</li></ul>Job Types: Full-time, PermanentPay: AED4,000.00 - AED6,000.00 per month

Head Pastry Chef

More Chocolate

Senior Executive Chocolate ChefLocation: Doha, QatarCompany: More ChocolateAbout the Role:The Senior Executive Chocolate Chef will lead the full creative and operational direction of More Chocolate&rsquo;s fine chocolate division &mdash; overseeing innovation, product development, and production excellence across all lines. This is a senior leadership role combining culinary artistry with brand strategy.Core Responsibilities:Design, test, and perfect chocolate formulations across bonbons, truffles, pralines, and slabs.Define creative direction for seasonal and limited-edition lines.Establish and implement production systems ensuring scalability and consistency.Lead ingredient sourcing and raw material validation.Supervise a multidisciplinary team of chocolatiers and pastry chefs.Collaborate with brand management on presentation, packaging, and collection themes.Maintain strict adherence to HACCP and hygiene standards.Represent the brand at industry events and collaborations.Required Skills &amp; Leadership Competencies:10+ years in professional pastry or chocolate production, including 5+ years in an executive role.Proven excellence in product innovation and sensory design.Deep knowledge of French and modern chocolate-making techniques.Strong leadership, workflow planning, and staff development experience.Business acumen and understanding of brand positioning in the premium market.Compensation:Competitive salary and benefits based on seniority and expertise.share your cv on : +97472121255or by email. : idriss@creuconcept.comJob Type: Full-time

Senior Executive Chocolate Chef

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