Head Chef (Pastry)

Create, develop, and standardize pastry, dessert, and bakery recipes, including plated desserts, viennoiserie, and artisanal breads.

Curate distinctive dessert concepts that complement the overall culinary vision and enhance the guest experience.

Lead, train, and mentor the pastry team, fostering creativity, precision, and excellence.

Oversee daily pastry kitchen operations, ensuring quality, presentation, and consistency.

Manage food cost, inventory, ordering, and waste control within the pastry section.

Ensure full compliance with food safety, hygiene, and HACCP standards.

Collaborate with the Executive Chef and management on menu development, seasonal offerings, and new concept launches.

Stay current with global pastry trends, techniques, and presentation styles.

Proven experience as a Head Pastry Chef or Senior Pastry Chef in a high-end hospitality or restaurant environment.

Strong expertise in modern and classical pastry techniques.

Demonstrated ability to create original dessert recipes and innovative pastry concepts.

Strong leadership and team management skills.

High attention to detail, creativity, and consistency.

Formal pastry or culinary education is preferred.

Experience in the Middle East is an advantage.