Executive Pastry Chef

About the Job:
An opportunity has arisen for an Executive Pastry Chef to join our team at Jumeirah Marsa Al Arab. The main duties and responsibilities of this role:

• Designing and developing innovative pastry menus that align with Jumeirah's culinary standards and guest preferences
• Supervising the production of pastries, desserts, and baked goods, ensuring consistency in quality, taste, and presentation
• Leading and managing a team of pastry chefs and bakers, providing guidance, training, and motivation to ensure optimal performance
• Monitoring inventory levels of pastry ingredients and supplies, and placing orders as needed to maintain adequate stock levels while minimizing waste
• Implementing quality control measures to uphold Jumeirah's standards of excellence in pastry production, including taste testing and visual inspections
• Ensuring compliance with food safety and sanitation regulations, as well as Jumeirah's internal policies and procedures
• Staying updated on industry trends and innovations in pastry techniques, ingredients, and presentation styles, and incorporating them into menu development when appropriate
• Fostering a guest-centric approach to pastry production, soliciting feedback, and making adjustments as necessary to ensure guest satisfaction

About you:
The ideal candidate for this position will have the following experience and qualifications:

• Intensive experience working in upscale or luxury hotel pastry kitchens, with a minimum of 5-7 years of experience in progressively senior pastry roles
• Strong leadership abilities, including the ability to inspire and motivate a team of pastry chefs and bakers to consistently achieve excellence
• Flexibility and adaptability to thrive in a dynamic and ever-changing hospitality environment, with the ability to adjust to guest preferences, seasonal ingredients, and industry trends
• A genuine passion for pastry and a commitment to delivering exceptional guest experiences, with a relentless pursuit of excellence in all aspects of pastry production