Pastry Chef

Ideally with an apprenticeship, professional diploma, or relevant qualification in Culinary Arts, Food Production, or Pastry and Bakery. A minimum of two years of experience as a Pastry Chef or Assistant Pastry Chef within a luxury hotel, resort, or large-scale hospitality operation is required.

Strong practical and operational expertise in pastry and bakery production, together with sound administrative, leadership, and financial management skills, is essential. The successful candidate should demonstrate creativity, innovation, strong attention to detail, and a commitment to delivering consistently high-quality products and exceptional guest experiences.

 

› Oversees and manages the production of all pastry, bakery, dessert, and confectionery items across the hotel’s Food & Beverage operations, ensuring that all required mise-en-place and finished products are prepared and delivered according to operational requirements.

› Ensures consistency in product quality, taste, presentation, portioning, and overall standards across all outlets, banqueting operations, in-room dining, and special events.

› Ensures that all GHM brand standards, hotel standards, recipes, specifications, and operational procedures are consistently implemented and maintained.

› Reviews guest feedback, quality assessments, audits, and operational observations and ensures that appropriate corrective and preventive actions are implemented.

› Encourages creativity and innovation within the Pastry and Bakery team and recognizes team members for their contributions to the success of the operation.

› Develops innovative and seasonally relevant pastry and bakery offerings that reflect market trends, guest preferences, and the positioning of the hotel.

› Works closely with Culinary and other operational leaders in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of guests.

› Ensures that Pastry and Bakery team members collaborate effectively with other Culinary sections and hotel departments.

› Maintains awareness of seasonal ingredients, new products, industry developments, and emerging pastry and bakery trends.

› Regularly tastes, inspects, and monitors all pastry and bakery products served throughout the operation and provides timely feedback and corrective guidance where required.

› Works closely with the Purchasing Manager to source high-quality ingredients and products while achieving the best possible value.

› Works closely with the Executive Steward and Hygiene team to ensure that all food safety, sanitation, hygiene, and cleanliness standards are consistently maintained.

› Ensures that all pastry and bakery equipment is properly operated, maintained, and cared for to maximize its useful life and minimize damage, breakage, waste, and risk of injury.

› Ensures compliance with food safety requirements, including proper food storage, labeling, temperature control, allergen management, and stock rotation.

› Provides professional, courteous, and caring service to guests, colleagues, and visitors at all times.

› Ensures that all guest-facing Pastry and Bakery team members consistently deliver the GHM brand promise and provide exceptional guest service.

› Ensures that the Pastry and Bakery team provides excellent and responsive service to internal customers and other departments.

› Maintains awareness of guest preferences, dietary requirements, food allergies, special occasions, and personalized requests and ensures that these are handled with accuracy, creativity, and attention to detail.

› Regularly observes guest interactions and works with the relevant leaders to coach and support team members where required.

› Handles guest and internal customer concerns and inquiries in a courteous, professional, and efficient manner and follows through to ensure satisfactory resolution.

› Maintains positive guest and colleague interactions and promotes strong working relationships across the hotel.

› Maximizes team productivity through effective workforce planning, multi-skilling, multitasking, and flexible scheduling while meeting operational requirements and guest expectations.

› Ensures that the Pastry and Bakery Department operates efficiently and maintains an appropriate cost structure without compromising product quality, presentation, or the brand promise.

› Manages and monitors food costs, labour costs, productivity, portion control, production levels, and waste reduction in line with approved budgets and operational targets.

› Supports the achievement of departmental financial objectives through effective planning, forecasting, and cost-control measures.

› Ensures the efficient use of ingredients through accurate production planning, stock rotation, yield management, and responsible product utilization.

› Ensures compliance with all relevant hotel, company, and local financial policies, procedures, and regulations.

› Supports inventory management and the ongoing maintenance and control of operating equipment, utensils, and other departmental assets.

› Participates in the recruitment and selection of Pastry and Bakery team members in accordance with hotel guidelines and competency-based recruitment practices.

› Ensures the punctuality, attendance, grooming, hygiene, and professional appearance of all Pastry and Bakery team members in accordance with hotel and departmental standards.

› Develops the skills and effectiveness of Pastry and Bakery Sous Chefs, Team Leaders, and team members through regular training, coaching, mentoring, feedback, and performance follow-up.

› Conducts performance reviews and development discussions with Pastry and Bakery team members and supports their professional growth and career-development goals.

› Identifies departmental training needs and plans and implements effective training programmes in coordination with Learning & Development and the Departmental Trainers.

› Supports the development and effectiveness of Departmental Trainers through ongoing guidance, feedback, and regular communication.

› Prepares and manages work schedules in accordance with business levels, operational requirements, employee productivity, and applicable policies.

› Promotes and consistently demonstrates GHM Core Values and the hotel’s culture.

› Ensures that all team members understand and comply with hotel policies, employee rules and regulations, departmental procedures, and standards of conduct.

› Ensures compliance with all hotel, company, and local requirements relating to food safety, hygiene, health and safety, fire and life safety, and security.

› Communicates relevant employee feedback and supports the implementation of appropriate improvement actions.

› Regularly evaluates local, regional, and international pastry and bakery trends, competitor offerings, suppliers, and market developments to ensure that the hotel remains innovative and competitive.

› Collaborates with Food & Beverage, Culinary, Sales, and Marketing teams to develop creative products, seasonal offerings, promotions, festive concepts, and guest experiences that support revenue and profitability.

› Identifies opportunities to enhance product visibility, guest engagement, and commercial performance across the hotel’s outlets and events.

› Supports Marketing and Public Relations activities, including promotional events, media opportunities, photography, content creation, and other initiatives that increase brand awareness and business opportunities.

› Ensures that Pastry and Bakery activities are aligned with GHM’s corporate strategy, hotel objectives, brand standards, and approved action plans.

› Maintains accurate recipes, product specifications, costing information, production records, inventory documentation, and other departmental records as required.

› Supports the smooth operation of Materials Management and Cost Audit functions by providing accurate product specifications, recipes, yields, costing information, and other required data.

› Conducts regular departmental communication meetings and ensures that daily briefings, operational meetings, and training activities are effective and documented where required.

› Prepares and reviews operational reports, schedules, inventories, requisitions, and other administrative documentation in a timely and accurate manner.

› Ensures the smooth and efficient operation of the Pastry and Bakery Department.

› Attends and actively contributes to all required training sessions, briefings, and meetings.

› Maintains appropriate knowledge of applicable employment legislation, hotel policies, and workplace regulations.

› Demonstrates responsible leadership and professional conduct at all times and positively represents The Chedi Katara Hotel & Resort and GHM.

› Maintains professional relationships with relevant representatives of competitor hotels, suppliers, business partners, and other organizations.

› Reads and understands the Employee Handbook and complies with all hotel rules, policies, and procedures, particularly those relating to computer resources, confidentiality, fire and life safety, hygiene, food safety, health and safety, and security.

› Maintains high standards of personal presentation, grooming, and professional conduct.

› Supports other areas of the Culinary operation when required and performs multiple operational responsibilities as directed by management.