french pastry cook

Noir KSA

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Pastry Commis (French Pastry)Starting Salary: SAR 2,000 - SAR 2,300 with FREE shared room, transportation, and 1 duty mealJob Role: We are looking for a motivated and detail-oriented Pastry Commis Chef to join our pastry section and support the Head Pastry Chef in the daily production of exceptional French pastries and desserts. This entry-to-mid-level role is an excellent opportunity for a passionate individual to develop their technical skills within a professional kitchen environment, working alongside experienced pastry chefs and gaining hands-on exposure to classical and contemporary French pastry techniques.Key Responsibilities:<ul><li>Daily Pastry Production Support: Assist the pastry team in the preparation and production of all pastry items, including viennoiserie, tarts, entremets, petits fours, plated desserts, and other French pastry offerings. Follow recipes, production schedules, and portion standards with precision and consistency under the guidance of senior pastry chefs.</li><li>Mise en Place &amp; Station Preparation: Prepare and organise the pastry station prior to each service, ensuring all ingredients, equipment, and tools are ready and in place. Maintain a well-stocked and efficiently set-up workstation that enables smooth production flow throughout the shift.</li><li>Technical Skill Development: Actively engage in learning and refining classical French pastry techniques under the mentorship of the Head Pastry Chef and senior team members. Demonstrate a willingness to develop skills across all areas of pastry production, including dough and batter preparation, chocolate and sugar work, glazing, piping, and plating.</li><li>Quality Control &amp; Presentation Standards: Assist in ensuring that all pastry products meet the section's standards for taste, texture, portion size, and visual presentation. Report any quality concerns or inconsistencies to the Head Pastry Chef promptly, and take corrective action as directed to uphold the excellence of the pastry offering.</li><li>Hygiene, Sanitation &amp; HACCP Compliance: Maintain strict personal hygiene and adhere to all food safety, sanitation, and HACCP standards at all times. Keep the pastry section, equipment, and storage areas clean and organised throughout and after each shift, following all health and safety regulations applicable to the kitchen environment.</li><li>Stock Rotation &amp; Inventory Assistance: Support the pastry team with correct storage, labelling, and rotation of all pastry ingredients in accordance with FIFO (First In, First Out) principles. Assist in conducting regular stock checks, notifying the Head Pastry Chef of low-stock items or ingredients approaching their expiry, and minimising wastage at all times.</li><li>Team Collaboration &amp; Positive Work Ethic: Work collaboratively and respectfully within the pastry section and broader kitchen team, contributing to a positive and productive working environment. Show initiative, reliability, and a proactive attitude during service periods, assisting colleagues across sections when required and demonstrating a genuine commitment to the team's shared goals.</li></ul>Qualifications &amp; Requirements:<ul><li>Culinary Education in Pastry Arts: Basic experience or diploma or certificate in Pastry Arts, Baking &amp; Confectionery, or Culinary Arts is preferred. Candidates currently enrolled in or recently graduated from a professional pastry programme with a focus on French techniques are strongly encouraged to apply. Equivalent on-the-job training in a professional pastry kitchen will also be considered.</li><li>Foundational Kitchen Experience: A minimum of 1 year of practical experience in a professional pastry or bakery kitchen, whether through full-time employment, internship, or apprenticeship. Demonstrated familiarity with basic pastry preparations, standard kitchen equipment, and the operational rhythm of a professional kitchen environment is essential.</li><li>3. Attitude, Passion &amp; Work Readiness: A genuine passion for the art of pastry and a strong desire to grow within the craft are fundamental requirements for this role. The candidate must be physically fit to work long hours in a demanding kitchen environment, possess a strong attention to detail, and demonstrate a coachable, humble, and hardworking attitude. Good communication skills in English are required; additional language skills are a plus.</li></ul>Pay: QAR2,000.00 - QAR2,300.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have in French pastry from a professional kitchen?</li></ul>Work Location: In person

Pastry Commis (French Pastry)

Saybrook Point Resort & Marina

<div>Job Title: Pastry Cook
FLSA Classification: Non-Exempt(Hourly)
Salary Range: $18.00- $22.00
Reports to: Executive Chef/Pastry Chef
Summary/objective: The Pastry Cook is responsible for assisting with the operation of the pastry section of the kitchen and supporting the Pastry Chef in day to day operational needs and service. The position is responsible for creating high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. The Pastry Cook will be responsible for the production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.
Essential functions
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.<ul><li>
Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
</li><li>Conforms to AAA Four Diamond Standards.</li><li>
Preparing and serving deserts, pastries and other baked foods for the food and beverage department(s).</li><li>
Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.</li><li>
To portion, plate, and tray all desserts.</li><li>
Create unique baked goods based on client specifications</li><li>
Ensure that the kitchen is clean at all times and meets all local and state health code requirements</li><li>
Prepare and present dessert/pastry items at company hosted tasting events for people considering working with our business for their special event</li><li>
Assisting the food and beverage manager(s) with presentation or serving of pastry/desserts during restaurant operations or for special events.</li><li>
Ensures that all deserts, pastries, and baked goods are prepared and served in a timely manner.
</li><li>Perform all other duties as assigned by management.</li><li>
Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook.</li><li>
Adhere to all Health and Safety policies and procedures.
</li></ul>Work environment<ul><li>
Working conditions are based in a hospitality setting.</li><li>
Associates may be exposed to weather conditions prevalent at the time.</li><li>
Noise level in work environment is usually moderate.</li><li>
Exposure to cleaning solvents and chemicals.</li><li>
Some exposure to smoke, steam, high temperatures and humidity.</li></ul>
Physical demands<ul><li>
To perform this job successfully, the individual must be able to stand, move and work throughout the kitchen area and property, including walking up to 1 &frac12; mile, climbing stairs and standing at a desk/workstation for the duration of the shift.
</li><li>While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands and fingers, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell.</li><li>
The associate must occasionally lift and/or move up to 25 pounds.
</li><li>Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.
</li></ul>Work authorization/security clearance requirements
Saybrook Point Resort &amp; Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.
Affirmative Action/EEO statement
Saybrook Point Resort &amp; Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.
Other duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Competencies<ul><li>
Culinary ability and creativity</li><li>
Attention to detail</li><li>
Ability to multitask
</li><li>Ability to work productively in fast paced environment</li></ul>
Required education and experience<ul><li>
High school diploma or GED</li><li>
Minimum of 1 year(s) of experience in pastry cooking or Pastry Chef Experience with high volume food production.</li></ul>
Preferred education and experience<ul><li>
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.</li></ul>
Additional eligibility requirements<ul><li>
Maintains all current licenses and certifications</li><li>
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.</li><li>
Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.</li><li>
Available days, evenings, weekends, holidays and extended hours as business dictates.</li></ul></div>

Pastry Cook

Detroit Athletic Club

<div>Prepare and present all plated desserts, finishing of cakes, torts and assisting in all baking / pastry production according to club recipes and standards.
Primary duties and responsibilities:
<ul><li>Assist the baker with bread production when needed.
</li><li>Prepares and serve items in accordance with established recipe and presentation standards.
</li><li>Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, cookies, French pastries and other baked items.
</li><li>Helps maintain the cleanliness of pastry shop.
</li><li>Notifies Pastry Chef in advance of expected product shortages.
</li><li>Requisitions supplies as needed to prepare menu items.
</li><li>Maintains neat professional appearance and observes personal cleanliness rules at all times.
</li><li>Maintains the highest sanitary conditions.</li><li>
Assist Pastry Chef in completion of other duties as assigned.
</li><li>Stores food properly, labeled and dated.</li></ul></div>

Celebrity Cruises

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 
 
 
 
 &bull; Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies.
 
 
 &bull; Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
 
 
 &bull; Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget.
 
 
 &bull; Assists in the set-up of the pastry display in the various buffets.
 
 
 &bull; Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
 
 
 &bull; Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage.
 
 
 &bull; Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship&rsquo;s management or USPH inspectors.
 
 
 &bull; Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned.
 
 
 &bull; Ensures recipes and yields are in accordance with the company&rsquo;s standards.
 
 
 &bull; Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef.
 
 
 &bull; Is aware of and/or acquires the necessary knowledge to comply with the ship&rsquo;s standard operation, to assist guests and crew members with inquiries.
 
 
 &bull; Attends meetings, training activities, courses and all other work-related activities as required.
 
 
 &bull; Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
 
 
 &bull; Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management
 
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 
 
 
 
 &bull; A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
 
 
 &bull; Knowledge of proper cleaning techniques, requirements, and use of equipment.
 
 
 &bull; Completion of high school or basic education equivalency requirement.
 
 
 &bull; Strong English communication skills
 
 
 
 
 
 
 
 
 #PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #CulinaryJobs #HospitalityJobs
 
 
 
</div>

Pastry Chef Tournant

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Pastry Sous ChefStarting Salary: SAR 7,000 (Full package / Live out)Job Role: The Pastry Sous Chef supports and deputises for the Head Pastry Chef in all aspects of pastry and bakery operations across our GCC restaurant brand. This role requires a technically accomplished and creatively driven professional who can manage daily production, uphold quality standards across fine patisserie, artisan bakery, and international confections, and lead the pastry brigade with confidence &mdash; ensuring an exceptional and consistent sweet offering that reflects the brand's commitment to excellence throughout the Gulf region.Key Responsibilities<ul><li>Daily Pastry &amp; Bakery Production Management: Supervise and coordinate the daily output of the pastry kitchen, overseeing the production of fine patisserie, viennoiserie, artisan breads, Arabic sweets, and dessert plating to ensure every item meets the brand's quality, consistency, and presentation standards across all service periods.</li><li>Deputy Leadership &amp; Head Pastry Chef Support: Act as the Head Pastry Chef's primary deputy &mdash; assuming full responsibility for pastry and bakery operations in their absence; communicate production plans, relay recipe direction to the team, and maintain operational momentum without disruption to quality or service timelines.</li><li>Team Supervision &amp; Skills Development: Supervise, guide, and train junior pastry chefs and bakers on a daily basis; conduct hands-on coaching in classical French patisserie, artisan bread techniques, Arabic confectionery, and international dessert styles to raise the overall skill level of the brigade.</li><li>Quality Control &amp; Recipe Adherence: Enforce strict adherence to standardised recipes, production weights, and plating guidelines; carry out pre-service checks and regular tasting sessions to verify that all pastry and bakery items consistently meet the brand's premium benchmarks before they reach the guest.</li><li>Bakery Production Planning &amp; Inventory: Assist in planning daily and weekly production schedules for breads, pastries, and confections; monitor ingredient stock levels, coordinate timely requisitions, and apply waste-reduction practices to keep food costs aligned with budgetary targets.</li><li>Health, Safety &amp; Halal Compliance: Ensure all pastry and bakery production complies with GCC municipal food-safety regulations, HACCP protocols, and verified halal standards; oversee allergen management, correct labelling, and safe cold-chain storage of temperature-sensitive dairy, chocolate, and cream-based ingredients.</li><li>Seasonal Menus &amp; Festive Specialities: Support the Head Pastry Chef in developing and executing seasonal dessert menus, Ramadan and Eid pastry collections, celebration cakes, and festive gift offerings that resonate with GCC clientele and reinforce the brand's identity across all outlets.</li></ul>Qualifications &amp; Requirements<ul><li>Pastry &amp; Bakery Credentials: A diploma or degree in Pastry Arts, Baking &amp; Patisserie, or Culinary Arts; additional certifications in artisan bread baking, chocolate work, or Arabic confectionery are advantageous, alongside a valid food-safety and HACCP qualification.</li><li>Professional Experience: A minimum of 5 years of progressive experience in professional pastry and bakery kitchens, including at least 2 years in a Pastry Sous Chef, Senior Pastry Chef de Partie, or equivalent supervisory role within a fine-dining, hotel, or multi-outlet hospitality brand; proven hands-on expertise in both French patisserie and artisan bakery production is essential, with working knowledge of Arabic sweets and Middle Eastern dessert traditions considered a strong advantage.</li><li>Technical Precision, Leadership &amp; Regional Awareness: A strong technical foundation across pastry disciplines including sugar work, chocolate tempering, laminated doughs, and plated dessert construction; demonstrated ability to lead and develop a pastry brigade of 8 or more in a high-pressure environment; solid awareness of GCC consumer tastes, halal dietary requirements, and key regional occasions &mdash; Ramadan, Eid, and National Days &mdash; that directly influence production planning and menu offerings.</li></ul>Pay: From QAR7,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Pastry Sous Chef?</li></ul>Work Location: In person

Pastry Sous Chef (French Pastry)

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Pastry Sous ChefStarting Salary: SAR 7,000 (Full package / Live out)Job Role: The Pastry Sous Chef supports and deputises for the Head Pastry Chef in all aspects of pastry and bakery operations across our GCC restaurant brand. This role requires a technically accomplished and creatively driven professional who can manage daily production, uphold quality standards across fine patisserie, artisan bakery, and international confections, and lead the pastry brigade with confidence &mdash; ensuring an exceptional and consistent sweet offering that reflects the brand's commitment to excellence throughout the Gulf region.Key Responsibilities<ul><li>Daily Pastry &amp; Bakery Production Management: Supervise and coordinate the daily output of the pastry kitchen, overseeing the production of fine patisserie, viennoiserie, artisan breads, Arabic sweets, and dessert plating to ensure every item meets the brand's quality, consistency, and presentation standards across all service periods.</li><li>Deputy Leadership &amp; Head Pastry Chef Support: Act as the Head Pastry Chef's primary deputy &mdash; assuming full responsibility for pastry and bakery operations in their absence; communicate production plans, relay recipe direction to the team, and maintain operational momentum without disruption to quality or service timelines.</li><li>Team Supervision &amp; Skills Development: Supervise, guide, and train junior pastry chefs and bakers on a daily basis; conduct hands-on coaching in classical French patisserie, artisan bread techniques, Arabic confectionery, and international dessert styles to raise the overall skill level of the brigade.</li><li>Quality Control &amp; Recipe Adherence: Enforce strict adherence to standardised recipes, production weights, and plating guidelines; carry out pre-service checks and regular tasting sessions to verify that all pastry and bakery items consistently meet the brand's premium benchmarks before they reach the guest.</li><li>Bakery Production Planning &amp; Inventory: Assist in planning daily and weekly production schedules for breads, pastries, and confections; monitor ingredient stock levels, coordinate timely requisitions, and apply waste-reduction practices to keep food costs aligned with budgetary targets.</li><li>Health, Safety &amp; Halal Compliance: Ensure all pastry and bakery production complies with GCC municipal food-safety regulations, HACCP protocols, and verified halal standards; oversee allergen management, correct labelling, and safe cold-chain storage of temperature-sensitive dairy, chocolate, and cream-based ingredients.</li><li>Seasonal Menus &amp; Festive Specialities: Support the Head Pastry Chef in developing and executing seasonal dessert menus, Ramadan and Eid pastry collections, celebration cakes, and festive gift offerings that resonate with GCC clientele and reinforce the brand's identity across all outlets.</li></ul>Qualifications &amp; Requirements<ul><li>Pastry &amp; Bakery Credentials: A diploma or degree in Pastry Arts, Baking &amp; Patisserie, or Culinary Arts; additional certifications in artisan bread baking, chocolate work, or Arabic confectionery are advantageous, alongside a valid food-safety and HACCP qualification.</li><li>Professional Experience: A minimum of 5 years of progressive experience in professional pastry and bakery kitchens, including at least 2 years in a Pastry Sous Chef, Senior Pastry Chef de Partie, or equivalent supervisory role within a fine-dining, hotel, or multi-outlet hospitality brand; proven hands-on expertise in both French patisserie and artisan bakery production is essential, with working knowledge of Arabic sweets and Middle Eastern dessert traditions considered a strong advantage.</li><li>Technical Precision, Leadership &amp; Regional Awareness: A strong technical foundation across pastry disciplines including sugar work, chocolate tempering, laminated doughs, and plated dessert construction; demonstrated ability to lead and develop a pastry brigade of 8 or more in a high-pressure environment; solid awareness of GCC consumer tastes, halal dietary requirements, and key regional occasions &mdash; Ramadan, Eid, and National Days &mdash; that directly influence production planning and menu offerings.</li></ul>Pay: From ﷼7,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Pastry Sous Chef?</li></ul>Work Location: In person

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Job Role: The Head Pastry Chef leads all pastry and bakery operations across our GCC restaurant brand, crafting an exceptional offering of fine patisserie, artisan breads, celebration cakes, and international confections. This role combines creative mastery with operational discipline, driving dessert menu innovation and bakery production excellence while upholding the brand's commitment to quality, halal integrity, and a distinctive guest experience across the Gulf region.Key Responsibilities<ul><li>Pastry &amp; Dessert Menu Development: Conceptualise and execute a dynamic dessert menu that blends classic French patisserie, Arabic sweets, Italian dolci, and international confections, refreshed seasonally to reflect GCC festive occasions such as Ramadan, Eid, and National Days.</li><li>Artisan Bakery Production: Oversee the full bakery operation, including sourdough and enriched-dough breads, viennoiserie, croissants, Arabic flatbreads, and specialty loaves, ensuring consistent texture, flavour, and freshness standards across all restaurant outlets.</li><li>Team Leadership &amp; Skill Building: Lead, schedule, and mentor a dedicated pastry and bakery brigade; conduct structured training in both classical and regional techniques to elevate the team's craft and maintain a culture of precision and creativity.</li><li>Quality Control &amp; Recipe Standardisation: Develop and enforce detailed recipe cards, production schedules, and plating standards; conduct daily tasting reviews to guarantee every dessert and baked item meets the brand's premium quality benchmarks before service.</li><li>Ingredient Sourcing &amp; Cost Management: Identify and work with approved GCC and international suppliers for premium chocolate, dairy, flour, and specialty ingredients; manage food cost within set targets through accurate recipe costing, batch planning, and waste reduction.</li><li>Health, Safety &amp; Halal Compliance: Ensure all pastry and bakery production adheres to GCC municipal food-safety regulations, HACCP protocols, and verified halal standards, including allergen labelling and safe storage of temperature-sensitive ingredients.</li><li>Brand Collaboration &amp; Special Events: Partner with the F&amp;B, marketing, and events teams to create bespoke celebration cakes, festive gift boxes, afternoon tea menus, and pastry showcases that strengthen brand identity and guest loyalty across GCC locations.</li></ul>Qualifications &amp; Requirements<ul><li>Pastry &amp; Bakery Credentials: A diploma or degree in Pastry Arts, Baking &amp; Patisserie, or Culinary Arts; additional certifications in artisan bread baking, chocolate work, or sugar showpiece construction are a strong advantage, alongside a valid food-safety/HACCP qualification.</li><li>Professional Experience: A minimum of 8 years of progressive experience in high-end pastry and bakery kitchens, including at least 3 years in a Head Pastry Chef or Senior Sous Pastry Chef role within a fine-dining, hotel, or multi-outlet hospitality brand; demonstrable expertise in both French patisserie and artisan bakery production is essential, with familiarity in Arabic and Middle Eastern sweets considered highly desirable.</li><li>Creativity, Leadership &amp; Regional Awareness: A strong creative portfolio evidencing original dessert and bakery concepts; proven ability to lead a multicultural pastry team of 10 or more; solid understanding of GCC consumer preferences, halal dietary requirements, and key regional festive occasions (Ramadan, Eid, National Days) that influence menu planning and production volumes.</li></ul>Pay: From QAR10,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Pastry Head Chef?</li></ul>Work Location: In person

Pastry Head Chef (French Pastry)

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Pastry Commis (French Pastry)

Pastry Cook

Pastry Cook

Pastry Chef Tournant

Pastry Sous Chef (French Pastry)

Pastry Sous Chef (French Pastry)

Pastry Head Chef (French Pastry)