pastry supervisor

Loews Ventana Canyon Resort

<div><div>Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.
Coordinates/oversees the activities of all food production employees in the preparation of menu items. Ensures that all food products are of the highest quality and are ready to serve in a timely manner.
Essential Functions and Responsibilities<ul><li>
Reports directly to the Pastry Chef, Sous Chef</li><li>
Leads cooks when Pastry Chef and Sous Chef are not present</li><li>
Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product</li><li>
Reads and understands Banquet Event Orders for upcoming week</li><li>
Produces large quantities of desserts uniformly</li><li>
Must adhere to control procedures for cost/quality</li><li>
Administers and ensures adherence to departmental guidelines, policies and procedures</li><li>
Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product</li><li>
Practice inventory controls, including the preparation of and pick up of item from the storeroom</li><li>
Stores all food in refrigerated boxes including covers, labels and dates</li><li>
Supervises cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations</li><li>
Supervises/performs kitchen opening and closing operations</li><li>
Supervises food handlers in the preparation and production of all pastry items</li><li>
Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food are met</li><li>
Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards</li><li>
Reports all equipment maintenance needs to engineering</li><li>
Maintains area in a clean condition at all times.</li><li>
Will be required to work varying schedules that reflect the business needs of the hotel</li><li>
All other duties that are assigned</li></ul>
Supporting Functions and Responsibilities<ul><li>
Promotes and applies teamwork skills at all times</li><li>
Notifies appropriate individual promptly and fully of all problems or unusual matters of significance</li><li>
Is polite, friendly, and helpful to all guests, management and fellow employees</li><li>
Attends all appropriate hotel meetings and training sessions</li><li>
Maintains cleanliness and excellent condition of equipment and work area</li><li>
Executes emergency procedures in accordance with hotel standards</li><li>
Complies with required safety regulations and procedures</li><li>
Complies with hotel standards, policies and rules</li><li>
Recycles whenever possible</li><li>
Remains current with hotel information and changes</li><li>
Complies with hotel uniform and grooming standards</li></ul>
Qualifications<ul><li>
Extensive knowledge of pastries and classical French desserts</li><li>
Knowledge of chocolate tempering and sugar working</li><li>
Some knowledge of wedding cake assembly and decor</li><li>
Ability to work under pressure, handle multiple tasks and difficult situations</li><li>
Knowledge of operating all kitchen equipment, i.e.: sheeters and mixers</li><li>
Basic mathematical skills, i.e.: ability to do basic conversions</li><li>
Outstanding organizational, communication and leadership skills</li><li>
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds</li><li>
Ability to speak, read and write English</li><li>
Ability to work flexible schedule to include weekends and holidays</li></ul>
Education:
<ul><li>Pastry diploma or degree preferred</li></ul>
Experience:<ul><li>
Minimum of 5 year's experience with a good working knowledge of the fundamentals of cooking, baking, and pastry</li></ul></div>
Loews Hotels &amp; Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.</div>

Pastry Supervisor

Raffles

<div>Company Description 
Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as &quot;The Palace of the Secret Garden.&quot; With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations. 
Job Description 
Chef de Partie is responsible for the production of all pastry Items following standard recipes production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.
General Duties<ul><li>
Produce pastries, cakes, desserts, chocolates, petit fours and ice cream and ensure that they are in compliance with the prescribed recipes and specifications.</li><li>
Assist in keeping record on stock level and store all semi-finished and finished bakery Products properly to keep spoilage to a minimum.</li><li>
Monitor the proper handling and storage of all produce to keep spoilage to a minimum.</li><li>
Responsible for the supervision of all pastry service throughout the property.</li><li>
Ensure the smooth running of this section ensuring the standards of cuisine and hygiene are maintained.</li><li>
Make sure all recipes are for the pastry are standardised and communicated to Pastry personnel.</li><li>
Make sure all goods are stored correctly and hygienically in accordance with HACCP specifications.</li><li>
Always promote a positive working atmosphere.</li><li>
Be able to work well on their own initiative and to work in a team environment.</li></ul> 

Qualifications 
<ul><li>
Minimum of 2 years of relevant experience in Pastry supervisor level</li><li>
Great Basic knowledge Skills of pastry and bakery</li><li>
Great understanding of western pastry basic</li><li>
Luxury of 5 star experience is a must</li></ul> 

Additional Information 
<ul><li>
Opportunity to join the first Raffles in Bahrain</li><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities.</li></ul></div>

Chef de partie - Pastry

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

The Sous Pastry serves as the primary support to the Head Pastry Chef, ensuring seamless daily operations and maintaining the highest standards of pastry production. This role is responsible for supervising pastry teams, executing production schedules, and stepping in as acting department head when required. The position demands exceptional technical skills, strong leadership capabilities, and the ability to maintain consistency across all pastry operations while supporting innovation and quality excellence.KEY ROLES &amp; RESPONSIBILITIES<ul><li>Oversee daily pastry production operations, ensuring consistency, quality, and timely dispatch to outlets while adhering to established recipes, portion controls, and presentation standards</li><li>Create and manage mise en place lists, assign production tasks to team members, and provide hands-on support when needed</li><li>Monitor batch production to meet forecasted demand while minimizing wastage and maintaining daily food watch checklists</li><li>Monitor product quality throughout all production stages, implementing corrective measures when necessary</li><li>Coordinate with the Head Pastry Chef on production planning, scheduling, and workflow optimization</li><li>Execute signature pastries and seasonal collections with precision and consistency</li><li>Maintain detailed production records and recipe documentation</li><li>Supervise 1 CDP and 7 commis across night and morning shifts, mentoring them in technical skills and professional development</li><li>Conduct training sessions on new recipes, techniques, and safety protocols</li><li>Provide on-the-job training for new desserts, including recipe preparation, baking, glazing, and storage procedures</li><li>Conduct regular team briefings to communicate production plans, menu changes, and operational updates as and when required</li><li>Foster a collaborative team environment that encourages creativity while maintaining operational discipline</li><li>Monitor stock levels daily to ensure par levels are maintained and accuracy in orders to always ensure minimum par stock levels</li><li>Raise Pastry Purchase Orders weekly (2-3 times per week) and track purchases</li><li>Receive and check deliveries, record in receiving logs, and update the Supy system</li><li>Conduct monthly inventory checks with the team</li><li>Identify and record wastage, investigate recurring issues, and propose solutions</li><li>Manage inventory levels, ingredient preparation, and production scheduling</li><li>Implement and monitor HACCP protocols, food safety standards, and hygiene regulations</li><li>Train staff on hygiene procedures including fruit washing, hand washing, and sanitization protocols</li><li>Ensure that temperature logs for chillers, freezers, and displays are maintained daily</li><li>Schedule and oversee deep cleaning twice a month for both shifts</li><li>Assist in recipe development and testing, providing technical input and refinements</li><li>Work with the Executive Chef on new recipe trials and documentation</li><li>Coordinate equipment maintenance and ensure optimal functionality of pastry tools and machinery</li><li>Maintain an updated equipment list (crates, induction tables, freezers, trolleys, tray racks, containers, temperature probes, wire racks)</li><li>Report maintenance issues and coordinate repairs or replacements</li><li>Ensure all tools and equipment are cleaned, stored, and used correctly</li><li>Ensure accurate labelling of all outgoing items according to our standards</li><li>Liaise with Bakery, Culinary, and Operations teams to ensure seamless service delivery</li><li>Communicate production status and potential issues to relevant departments</li><li>Maintain production logs, cost tracking, and waste management records</li><li>Assist in staff scheduling, performance evaluations, and recruitment processes</li><li>Support budget management and cost optimization initiatives</li></ul>PERSONAL ATTRIBUTES<ul><li>Exceptional leadership and mentoring abilities with proven team development skills</li><li>Strong technical expertise in classical and modern pastry techniques</li><li>Detail-oriented with focus on consistency, quality assurance, and presentation standards</li><li>Excellent organizational and time management skills for high-volume production environments</li><li>Professional demeanour with strong communication and interpersonal abilities</li><li>Creative mindset balanced with operational discipline and efficiency</li><li>Results-driven with focus on quality standards and production targets</li><li>Collaborative approach that builds strong relationships across departments</li><li>Adaptable and flexible in responding to varying production demands and challenges</li><li>Reliable and accountable with strong work ethic and commitment to excellence</li><li>Problem-solving capabilities with ability to implement corrective measures quickly</li><li>Commitment to maintaining highest standards of hygiene and food safety</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Minimum 4+ years of professional pastry experience in luxury high volume hotels, high-end patisseries, or central kitchen operations</li><li>At least 2 years in a supervisory or CDP pastry role with demonstrated leadership responsibilities</li><li>Culinary Arts, Hospitality Management, degree or diploma</li><li>Advanced proficiency in classical and modern pastry techniques and methodologies</li><li>Formal culinary education or equivalent professional training in pastry arts</li><li>Comprehensive understanding of HACCP protocols and food safety regulations in the UAE. PIC Certification preferred.</li><li>Knowledge of inventory management systems and basic cost control principles</li><li>Proficiency in Microsoft Excel and inventory management software</li><li>Ability to interpret production data and implement process improvements</li><li>Experience in recipe development, costing, and documentation procedures</li><li>Strong understanding of equipment maintenance and operational efficiency</li><li>Ability to work flexible hours including early mornings, nights, weekends, and holidays as required</li><li>Commitment to maintaining the highest standards of personal hygiene and professional appearance</li></ul>Job Type: Full-timePay: AED6,000.00 - AED8,000.00 per monthExperience:<ul><li>high-volume production environment: 4 years (Required)</li><li>Pastry supervisor role: 2 years (Required)</li></ul>

Sous Chef Pastry

Cafe42

Job Title: Experienced Pastry Chef Location: Qatar Availability: Immediate Joiners (Transferable Visa Required)We are looking for a highly skilled Pastry Chef with the creativity, leadership, and technical ability to elevate our pastry program. The ideal candidate has a strong portfolio, proven experience managing a pastry team, and the ability to execute consistently at a high standard.Key Responsibilities<ul><li>Lead, train, and manage the pastry team</li><li>Develop and execute dessert menus, specialty pastries, and seasonal items</li><li>Maintain quality, consistency, and presentation across all products</li><li>Oversee daily production, inventory, and cost control</li><li>Ensure hygiene, safety, and kitchen standards are strictly followed</li></ul>Requirements<ul><li>Minimum 3 years experience leading a pastry team</li><li>Strong portfolio showcasing previous work (mandatory)</li><li>Must be currently in Qatar</li><li>Transferable visa and able to join immediately (preferred)</li><li>Solid understanding of modern pastry techniques, baking fundamentals, and recipe development</li><li>Strong organizational and leadership skills</li></ul>How to Apply Please include your expected salary and earliest joining date.Job Type: Full-time

pastry chef

Bakerist Group

Position OverviewThe Pastry Sous Chef supports the Pastry Chef in managing the pastry section of the kitchen, ensuring high-quality preparation and presentation of desserts, pastries, and baked goods. They oversee daily operations, manage pastry staff, maintain hygiene standards, assist in developing new recipes and menus, and manage the logistics of dessert production and distribution across multiple locations.Key Responsibilities1. Operational Management<ul><li>Assist the brand chef in planning, organizing, and supervising all pastry operations.</li><li>Prepare and execute a variety of desserts, pastries, and baked goods according to recipes and standards.</li><li>Ensure the timely delivery of all pastry items during service.</li></ul>2. Logistics and Distribution Management<ul><li>Oversee the production and distribution of desserts across four restaurant locations.</li><li>Coordinate with restaurant managers to ensure timely delivery of pastries based on service schedules.</li><li>Maintain proper storage and transportation conditions to uphold quality and presentation.</li><li>Optimize delivery schedules and packaging to minimize waste and ensure efficiency.</li></ul>3. Staff Supervision<ul><li>Train, mentor, and supervise junior pastry chefs and kitchen staff.</li><li>Schedule pastry team shifts to ensure smooth workflow.</li><li>Monitor staff performance and provide feedback for improvement.</li></ul>4. Menu Development<ul><li>Ability to create and test new recipes.</li><li>Incorporate seasonal ingredients and innovative techniques in the menu.</li><li>Ensure consistency in taste, texture, and presentation of pastry items.</li></ul>5. Inventory and Cost Control<ul><li>Monitor inventory levels of pastry ingredients and supplies for all restaurant locations.</li><li>Place and manage orders to ensure availability while minimizing waste.</li><li>Maintain cost control measures to stay within budget, including production and logistics expenses.</li></ul>6. Quality Assurance<ul><li>Enforce quality standards for all pastry products, ensuring consistency across all locations.</li><li>Maintain hygiene, cleanliness, and safety standards in compliance with health regulations.</li><li>Inspect equipment and tools regularly to ensure proper functioning.</li></ul>7. Logistics Planning and Communication<ul><li>Work closely with restaurant managers to assess their pastry requirements and plan production schedules accordingly.</li><li>Develop efficient systems for packaging, labeling, and transporting desserts to ensure they arrive in perfect condition.</li><li>Track and manage the flow of goods between the pastry kitchen and the restaurants, ensuring seamless communication.</li></ul>8. Problem Solving<ul><li>Address and resolve any issues related to production, logistics, or delivery delays.</li><li>Manage unexpected challenges during service or logistics disruptions with professionalism and efficiency.</li></ul>Requirements<ul><li>Proven experience as a Pastry Sous Chef or in a similar role, preferably with multi-location logistics experience.</li><li>Expertise in pastry techniques, baking, dessert preparation, and transportation requirements.</li><li>Strong leadership and team management skills.</li><li>Ability to work in a high-pressure environment while maintaining attention to detail.</li><li>Creativity in menu development and presentation.</li><li>Excellent organizational and logistical planning skills.</li><li>Knowledge of food safety and hygiene regulations.</li><li>Culinary degree or equivalent certification preferred.</li></ul>Working Conditions<ul><li>Full-time position, including weekends and holidays.</li><li>Long hours on feet in a fast-paced kitchen environment.</li><li>Regular travel between restaurant locations for supervision and delivery coordination.</li><li>Interaction with staff, suppliers, and occasionally guests.</li></ul>This role is ideal for someone passionate about pastry arts, skilled in logistics management, and eager to take on the challenge of delivering high-quality desserts across multiple locations while ensuring consistency and efficiency.Job Type: Full-timeApplication Question(s):<ul><li>What is your Notice Period ?</li><li>What is your Expected Salary ?</li></ul>Education:<ul><li>Bachelor's (Preferred)</li></ul>Experience:<ul><li>Sous Chef: 4 years (Preferred)</li></ul>

Pastry Sous Chef

Cloudeats Kitchen

Key Responsibilities:<ul><li>Plan, develop, and execute a variety of pastries, desserts, and baked goods in line with brand standards.</li><li>Supervise and train pastry team members to ensure consistent product quality and efficiency.</li><li>Create seasonal menus and new product innovations for promotions and events.</li><li>Oversee daily operations of the pastry section, including inventory control, production scheduling, and food costing.</li><li>Ensure compliance with hygiene, food safety, and sanitation standards (HACCP).</li><li>Manage ingredient sourcing and maintain cost efficiency while ensuring top-quality raw materials.</li><li>Coordinate with kitchen and service teams for smooth and timely delivery of pastry items.</li><li>Conduct regular tastings, quality checks, and performance evaluations for team members.</li><li>Monitor equipment maintenance and ensure safe and efficient kitchen operations.</li></ul>Qualifications:<ul><li>Diploma or Degree in Culinary Arts / Pastry &amp; Bakery or equivalent certification.</li><li>Minimum 5 years of experience in pastry and bakery production, including 2+ years in a leadership role.</li><li>Proven experience in an F&amp;B group, hotel, or fine dining setup preferred.</li><li>Strong knowledge of dessert plating, artisan breads, and modern pastry techniques.</li><li>Creative flair and ability to innovate while maintaining product consistency.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Knowledge of kitchen safety and sanitation standards.</li></ul>Job Type: Full-time

HEAD PASTRY CHEF

Accor

<div>Company Description 
Novotel Sharjah Expo Centre, the first-established Novotel hotel in the city, is located next to Sharjah Expo Centre, close to Dubai, with convenient access to Sharjah's major business &amp; leisure hubs. The wide choice of rooms, with a panoramic view of Mamzar Lagoon, offers each guest the freedom to experience their stay to the maximum. The hotel offers two great restaurants, including Tahi Arabic restaurant.
We have an excellent team with diverse background, education and skills making it a comfortable working environment. 
Job Description 
<ul><li>
To support the Chef de Cuisine in planning, organizing, directing and managing all activities within the Pasty &amp; Bakery food preparation of the hotel.</li><li>
Prepare and execute a variety of pastry and dessert items, including cakes, pastries, chocolates, confections, and baked goods, following recipes, techniques, and presentation standards established by the hotel.</li><li>
To train and manage pastry personnel and supervise/coordinate all related activities.</li><li>
To estimate pastry consumption and requisition or purchase items</li><li>
To maintain proper equipment operation/maintenance, and ensure proper safety and sanitation in pastry and kitchen areas.</li><li>
To ensure that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations.</li><li>
Overseeing the pastry production is managed efficiently and ensure consistent in quality, texture, and flavor of pastry items.</li><li>
Organize daily mise en place and ensure all items are ready for service.</li><li>
Monitor wastage and contribute to cost control through efficient practices.</li><li>
Work closely with front-of-house teams for timely and fresh product availability.</li></ul> 

Qualifications 
<ul><li>
Having proven sustainable working experience of minimum 3 years in the same or similar position in Pastry section in international chain hotel.</li><li>
Having good leadership and time management skills</li><li>
Capabilities to prepare and create pastries, cakes, cookies and other sweets. Both Western and Arabic will be advantages.</li><li>
Ability to work under pressure.</li><li>
Having certification in baking and culinary art, and/or education background in hospitality.</li></ul> 

Additional Information 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</div>

Pastry In Charge - CDP

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