Executive Pastry Chef

6 days ago

Doha, Baladīyat ad Dawḩah, Qatar Kempinski Hotels Full time
Executive Pastry Chef

Application Deadline: 30 November 2025

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Qatar - Doha

Compensation: ر.ق0 / month


Description Plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

Key Responsibilities ● Supervise all employees in the Pastry/Bakery kitchen.   ● Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.   ● Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.   ● Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.   ● Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardised menu guidelines.   ● Oversee all matters related to food purchasing for pastry and bakery.   ● Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.   ● Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.   ● Maintain a hygienic kitchen and personal hygiene.   ● Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.   ● Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.   ● Provide input for probation and formal performance appraisal discussions in line with company guidelines.    ● Coach, counsel and discipline staff, providing constructive feedback to enhance performance.   ● Work with Executive Chef in the preparation and management of the department's budget.   ● Assist in co-ordinating the preparation of the departmental annual budget.   ● Control and monitor departmental costs on an ongoing basis to ensure performance against budget.   ● Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.   ● Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.   ● Initiate action to correct a hazardous situation and notify supervisors of potential dangers.   ● Log security incidents and accidents in accordance with hotel requirements.    ● Implement and practice HACCP.   ● Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.     Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

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