Pastry Chef

Job Description: The Pastry Chef is a visionary leader responsible for directing all pastry and bakery operations in a luxury hotel environment, delivering couture‑level desserts, breads, and showpieces for restaurants, lounges, in‑room dining, banquets, weddings, and VIP events. The role demands a high‑profile culinary professional with a strong signature style, exceptional technical mastery, and a proven track record in large‑scale, 5‑star or ultra‑luxury properties. Key Responsibilities Lead, strategize, and oversee all pastry and bakery production across multiple outlets, high‑volume banqueting, outside catering, and special events Design and execute innovative, brand‑defining dessert concepts, afternoon teas, wedding cakes, chocolate and sugar showpieces, and VIP amenities tailored to a luxury clientele. Uphold uncompromising standards of taste, texture, presentation, and consistency, with regular tastings and quality audits. Drive menu engineering and product development, balancing creativity, guest expectations, and commercial objectives (food cost, profitability, and sustainability). Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and cake decorators, building a culture of excellence, innovation, and continuous learning Plan and manage production schedules, manpower, and workflow to support simultaneous large‑scale events, peak occupancies, and complex service periods]​ Implement and monitor HACCP and all health, safety, sanitation, and hygiene procedures, ensuring full compliance with international and brand standards Oversee purchasing, inventory, and proper storage of all pastry ingredients and supplies, optimizing cost, quality, and waste control]​ Collaborate closely with the Executive Chef, F&B leadership, Banquet operations, and Marketing on concepts, promotions, photoshoots, and brand‑signature experiences. Represent the pastry department at management meetings and, when required, in front of VIP guests, media, and partners as a culinary ambassador for the hotel

Qualifications: Diploma or degree in Culinary / Pastry Arts, Baking & Pastry, or Hotel & Restaurant Management from a recognized institution; advanced training in chocolate, sugar art, and modern pastry techniques is strongly preferred. Minimum 8–10 years of professional pastry experience, including at least 3–5 years in a senior leadership role (Executive Pastry Chef / Head Pastry) within luxury or flagship 5‑star hotels, resorts, or fine‑dining groups Proven record managing multi‑outlet operations and high‑volume banqueting (conferences, weddings, VIP and royal events) alongside à la carte and buffet services Demonstrated excellence in: Classic and contemporary pastry and bakery Viennoiserie and artisan breads Chocolate tempering, bonbons, and high‑end chocolate décor Wedding cake design, cake décor and celebration cakes Modern, on‑trend plating and buffet presentation Strong experience with Arabic, Mediterranean, Levantine, and international desserts, including Saudi and regional specialties, with the ability to adapt to local and global trends. Solid expertise in food‑cost control, menu engineering, budgeting, waste management, and productivity optimization Proven leadership capabilities: recruitment, training, performance management, coaching, scheduling, and succession planning for a diverse pastry brigade Excellent communication and interpersonal skills; able to work collaboratively with culinary, F&B, and service teams and to perform under pressure while maintaining flawless standards HACCP / food safety certification and deep knowledge of international hygiene and safety regulations. Fluent in English; additional languages are an advantage. Well,‑presented, highly professional, and confident in guest‑facing and media situations