Executive Pastry & Bakery Chef

About

Fairmont Bab Al Bahr seeks an Executive Pastry & Bakery Chef to oversee pastry and bakery operations across hotel outlets, restaurants, banquets and special events. The role leads production, menu development, cost and inventory control, team development, food-safety compliance, and guest-focused pastry offerings. Applicants need 8–10 years of pastry and bakery experience, including 3–5 years in a senior leadership or executive pastry role, preferably in luxury hotels. Terms of service: Permanent. Reference: REF125746Z. Duty station: Fairmont Bab Al Bahr - Abu Dhabi, Abu Dhabi, United Arab Emirates.

How to apply

Apply online through the official advert page on Accor Careers.

Responsibilities

• Oversee the overall pastry and bakery operations across all hotel outlets, restaurants, banquets, and special events.
• Provide strong leadership, guidance, and direction to the pastry and bakery team.
• Ensure smooth daily operations and maintain consistency in product quality and presentation.
• Plan and coordinate production schedules according to business levels, occupancy, and event requirements.
• Collaborate with the Executive Chef and other culinary leaders to ensure seamless kitchen operations.
• Develop creative and innovative pastry, bakery, dessert, and confectionery menus.
• Introduce seasonal specialties, signature desserts, and new product concepts.
• Ensure all products meet luxury hospitality standards in taste, texture, quality, and presentation.
• Stay updated with international pastry and bakery trends, techniques, and industry developments.
• Create customized desserts and bakery products for VIP guests, special occasions, and hotel events.
• Monitor food costs, production expenses, and operational budgets.
• Ensure effective control of food wastage and portion management.
• Manage inventory, stock rotation, purchasing, and supplier coordination.
• Conduct regular recipe costing and yield analysis.
• Identify opportunities to improve operational efficiency without compromising quality.

Qualifications

• Minimum 8–10 years of experience in pastry and bakery operations, preferably within luxury hotels.
• At least 3–5 years of experience in a senior leadership or executive pastry position.
• Extensive knowledge of international pastry, bakery, chocolate, confectionery, and dessert techniques.
• Strong experience in menu, recipe costing, budgeting, and inventory management.
• Previous experience managing and developing large culinary teams.
• Strong leadership and people management skills.
• Exceptional creativity and attention to detail.
• Excellent knowledge of modern pastry and bakery techniques.
• Financial awareness and cost-control capabilities.
• Strong planning, organizational, and problem-solving skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced luxury hospitality environment.
• Passion for culinary innovation and guest satisfaction.