Chef pâtissier
Core
Lead the production and presentation of French pastries, international desserts, traditional Arab sweets, and contemporary Middle Eastern confections for a luxury hotel.
Role type
Senior Pastry Chef (IC)
Builds
Production of pastries, cakes, chocolates, and desserts for restaurants, buffets, banquets, and VIP events.
Domain
Luxury Hospitality / Culinary Arts
Required skills
French pastry techniques, Middle Eastern and Arab dessert preparation, chocolate work, menu development, cost control, HACCP compliance, inventory management, team leadership
Preferred skills
Creativity in dessert innovation, knowledge of seasonal ingredients, ability to adapt traditional recipes for luxury settings
Technologies
None stated
Responsibilities
Prepare and present a wide variety of pastries, cakes, tarts, chocolates, and international desserts; Develop new dessert concepts integrating seasonal ingredients and regional flavors; Standardize recipes and portion sizes to support cost objectives; Ensure strict adherence to food safety, hygiene, and HACCP regulations; Coordinate daily production planning based on hotel occupancy and banquet requirements; Train and support junior pastry team members.
Seniority
Senior, hands-on IC
