Executive Pastry Chef

Executive Pastry Chef Job Overview

This Executive Pastry Chef opportunity is presented for job seekers looking for Executive Pastry Chef Jobs. The role is associated with Dubai and the stated employer is Accor Group. The information below has been reorganized into a practical format so candidates can review the position, responsibilities and stated requirements more easily.

Key Responsibilities

• You are responsible for the overall Pastry leadership, operational performance, financial management, and quality standards of the hotel's Pastry, Bakery, Chocolate, Confectionery, and Dessert operations.
• The role leads the development of exceptional pastry experiences across restaurants, afternoon tea, banquets events, weddings, IRD, VIP amenities, and seasonal celebrations, while ensuring consistency with the hotel's luxury positioning, brand standards, and commercial objectives.
• KEY ROLES & RESPONSIBILITIES Quality Standards, Culinary Direction & Product Innovation Ensure consistency and highest quality in food taste, temperature and presentationEnsure the quality and cleanliness of all food displays with maximum creativityEstablish the overall pastry and bakery vision and culinary direction for the hotel.Develop innovative and distinctive pastries, desserts, cakes, chocolates, confectionery, breads, viennoiserie, and plated desserts.Create signature products that reflect the hotel's luxury identity and culinary positioning.Lead seasonal menu development, afternoon tea concepts, festive collections, and special culinary promotions.Develop bespoke products and presentations for VIP guests, weddings, private events, and special occasions.Maintain a balance between classical techniques, contemporary trends, local influences, and operational practicality.Conduct regular product tastings, menu reviews, benchmarking, and innovation sessions.Ensure all products meet defined standards for taste, texture, presentation, portioning, and consistency.
• Operations Direct the daily operation of all pastry and bakery production areas.Develop production plans based on occupancy, forecast, outlet requirements, events, and business levels.Maintain appropriate par levels and ensure timely supply to all hotel outlets.Check all set-ups for restaurant and banquet functions.
• The position covers the correct timing during service and that food served is always of the highest standardsCoordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervisionMonitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilageEstablish and maintain standardized recipes, specifications, production procedures, and presentation standards.Ensure pastry displays, afternoon tea, buffets, plated desserts, amenities, and event products reflect five-star luxury standards.Maintain readiness for LQA, brand, internal, and external quality assessments, where applicable.Monitor guest feedback and implement improvements that enhance the overall pastry experience.Ensure seamless coordination with restaurants, banquets, room service, events, stewarding, stores, purchasing, and other culinary departments.Ensure effective communication among the kitchens and with other departments.Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specificationsSupervise food tasting sessions and guide chefs for new menu implementationAttend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as requiredUpdate menu recipe cards and menu planning for promotions Training/ Development Conduct staff training and on-the-job training on kitchen skills and new menu itemsLead, motivate, coach, and develop the pastry and bakery team.Establish clear performance standards, responsibilities, and accountability.Manage staffing requirements, production schedules, and departmental organization.Conduct regular briefings, training, demonstrations, performance reviews, and development discussions.Identify high-potential talent and establish succession and career-development plans.Build a culture of creativity, discipline, teamwork, accountability, and continuous improvement.Support recruitment, onboarding, and retention of pastry talent.Encourage participation in competitions, masterclasses, supplier demonstrations, and professional development opportunities.Guide employee orientation for new hiresEnsure staff adhere to hotel regulations re: fire, safety and emergency procedures Financial, Commercial & Resource Management Own the pastry department's food-cost performance and contribute to overall culinary financial targets.Maintain accurate recipe costing, yields, portion control, and theoretical food-cost calculations.Monitor actual versus theoretical food cost and investigate variances.Control inventory, purchasing, production quantities, waste, and high-value ingredient usage.Develop commercially viable products without compromising luxury standards.Participate in menu pricing and profitability reviews.Prepare annual operating CAPEX planning.Evaluate new equipment and technology based on quality, productivity, sustainability, and return on investment.Maintain proper controls over purchase orders and requisitionsMonitor monthly food inventory turnover and slow moving itemsEnsure purchasing, receiving and all storage are efficiently handledReview food cost analysis on a daily basis to in line with budget and forecastWork closely with Finance, Purchasing, and suppliers to optimize cost and resource utilization.
• Hygiene and Sanitation Maintain full compliance with HACCP, food safety, allergen management, sanitation, and hotel regulatory requirements.Ensure appropriate temperature control,…

Qualifications and Skills

• Raffles, at distinguished landmark addresses around the world, is the vibrant heart of its destination, curating experiences that are culturally enriching, intellectually stimulating and always respectful of local communities, heritage and the environment.
• The role leads the development of exceptional pastry experiences across restaurants, afternoon tea, banquets events, weddings, IRD, VIP amenities, and seasonal celebrations, while ensuring consistency with the hotel's luxury positioning, brand standards, and commercial objectives.
• Operations Direct the daily operation of all pastry and bakery production areas.Develop production plans based on occupancy, forecast, outlet requirements, events, and business levels.Maintain appropriate par levels and ensure timely supply to all hotel outlets.Check all set-ups for restaurant and banquet functions.
• The position covers the correct timing during service and that food served is always of the highest standardsCoordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervisionMonitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilageEstablish and maintain standardized recipes, specifications, production procedures, and presentation standards.Ensure pastry displays, afternoon tea, buffets, plated desserts, amenities, and event products reflect five-star luxury standards.Maintain readiness for LQA, brand, internal, and external quality assessments, where applicable.Monitor guest feedback and implement improvements that enhance the overall pastry experience.Ensure seamless coordination with restaurants, banquets, room service, events, stewarding, stores, purchasing, and other culinary departments.Ensure effective communication among the kitchens and with other departments.Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specificationsSupervise food tasting sessions and guide chefs for new menu implementationAttend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as requiredUpdate menu recipe cards and menu planning for promotions Training/ Development Conduct staff training and on-the-job training on kitchen skills and new menu itemsLead, motivate, coach, and develop the pastry and bakery team.Establish clear performance standards, responsibilities, and accountability.Manage staffing requirements, production schedules, and departmental organization.Conduct regular briefings, training, demonstrations, performance reviews, and development discussions.Identify high-potential talent and establish succession and career-development plans.Build a culture of creativity, discipline, teamwork, accountability, and continuous improvement.Support recruitment, onboarding, and retention of pastry talent.Encourage participation in competitions, masterclasses, supplier demonstrations, and professional development opportunities.Guide employee orientation for new hiresEnsure staff adhere to hotel regulations re: fire, safety and emergency procedures Financial, Commercial & Resource Management Own the pastry department's food-cost performance and contribute to overall culinary financial targets.Maintain accurate recipe costing, yields, portion control, and theoretical food-cost calculations.Monitor actual versus theoretical food cost and investigate variances.Control inventory, purchasing, production quantities, waste, and high-value ingredient usage.Develop commercially viable products without compromising luxury standards.Participate in menu pricing and profitability reviews.Prepare annual operating CAPEX planning.Evaluate new equipment and technology based on quality, productivity, sustainability, and return on investment.Maintain proper controls over purchase orders and requisitionsMonitor monthly food inventory turnover and slow moving itemsEnsure purchasing, receiving and all storage are efficiently handledReview food cost analysis on a daily basis to in line with budget and forecastWork closely with Finance, Purchasing, and suppliers to optimize cost and resource utilization.
• Hygiene and Sanitation Maintain full compliance with HACCP, food safety, allergen management, sanitation, and hotel regulatory requirements.Ensure appropriate temperature control,…

What Job Seekers Should Know

Applicants should compare their experience and skills with the requirements stated for this Executive Pastry Chef position. Important details such as salary, benefits, working arrangements and eligibility are included only when they are provided in the available job information. Candidates should verify any changing employment details before applying.

Application Information

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