Pastry Chef

About the Company

Join a prestigious hotel within the Accor group, which encompasses over 45 brands, 5,500 hotels, and 10,000 restaurants and lifestyle venues worldwide. This environment offers ample opportunities for personal and professional growth. Every action and interaction contributes to creating an exceptional and memorable experience for guests, colleagues, and the environment alike, upholding a commitment to responsible hospitality under the Heartist® philosophy.

Role Overview

The Pastry Chef serves as the visionary leader responsible for the full scope of pastry and bakery operations within a luxury hotel setting. This includes crafting high-end desserts, breads, and artistic showpieces for various outlets such as restaurants, lounges, in-room dining, banquets, weddings, and exclusive VIP events. The position demands a culinary professional with a distinctive signature style, expert technical skills, and significant experience in managing upscale 5-star or ultra-luxury properties.

Key Responsibilities

• Direct and strategize comprehensive pastry and bakery production across multiple outlets, including high-volume banquets, external catering, and special event requirements.
• Create and implement inventive and brand-signature dessert concepts, such as afternoon teas, wedding cakes, chocolate and sugar sculptures, and personalized VIP offerings designed for discerning clientele.
• Maintain strict quality standards encompassing taste, texture, presentation, and consistency through regular tastings and quality assessments.
• Lead product development and menu design by balancing innovation, guest satisfaction, and commercial considerations including food costs, profitability, and sustainability.
• Manage and inspire a diverse team of pastry chefs, bakers, chocolatiers, and cake decorators, fostering a culture of excellence and ongoing professional development.
• Organize production schedules, staff allocation, and workflow to efficiently support simultaneous large-scale events, busy occupancy periods, and complex service requirements.
• Ensure full adherence to HACCP protocols and international health, safety, sanitation, and hygiene standards.
• Supervise procurement, inventory control, and storage of all pastry-related ingredients and materials to optimize cost-efficiency, quality, and minimize waste.
• Work collaboratively with the Executive Chef, Food & Beverage leaders, Banquet teams, and Marketing to develop concepts, promotions, photoshoots, and signature brand experiences.
• Represent the pastry department in management meetings and serve as a culinary ambassador during VIP engagements, media interactions, and partner events.

Qualifications and Experience

• Diploma or degree in Culinary Arts, Pastry Arts, Baking & Pastry, or Hotel & Restaurant Management from an accredited institution; advanced specialized training in chocolate, sugar artistry, and contemporary pastry methods is highly desirable.
• At least 8 to 10 years of professional experience in pastry, including a minimum of 3 to 5 years in senior leadership positions (such as Executive Pastry Chef or Head Pastry Chef) within luxury 5-star hotels, resorts, or renowned fine-dining operations.
• Proven expertise managing multi-outlet pastry operations and large-scale banquet services including conferences, weddings, VIP, and royal events, alongside à la carte and buffet offerings.
• A strong command of classic and modern pastry and bakery techniques, including viennoiserie and artisanal breads.
• Expertise in chocolate tempering, crafting bonbons, and creating premium chocolate presentations.
• Experience designing wedding cakes, cake decorations, and celebratory cakes aligned with high standards.
• Skillful in contemporary plating styles and buffet presentations that align with current trends.
• Extensive knowledge of Arabic, Mediterranean, Levantine, and international dessert styles, including Saudi and regional specialties, adaptable to local and global trends.
• Demonstrated ability in food cost management, menu engineering, budgeting, waste reduction, and enhancing productivity.
• Proven leadership proficiency in recruitment, training, performance management, team mentoring, scheduling, and planning succession within a diverse pastry team.
• Excellent communication and interpersonal skills, capable of fostering collaboration within culinary, food & beverage, and service departments while maintaining quality under pressure.
• Possession of HACCP and food safety certifications, with thorough understanding of international hygiene and safety standards.
• Fluency in English is required; additional languages are advantageous. Candidates should be well-presented, professional, and confident in guest-facing and media roles.