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In our restaurant, the Pastry Chef will be responsible for BOH operations.


-A minimum of 5-8 years of experience in varied kitchen positions

-Exposure of 3-5 y ear s in Pastry chef position

-Must be able to communicate clearly with personnel and guests.

-Be able to work in a stan ding position for long periods of time (up to 9 hours).

-Flair for improvisation and menu building for international desserts & Arabic sweets.

SALARY: 10,500 AED

-Pre-Opening experience (recipe building)

-Having worked with international staff and customers

-Strong knowledge in worldwide pastry

-Experience d in Arabic desserts

-Fluent English speaker

-Strong communication and representation skills

-Experience in developing new recipes in time

-Being a real foodie who dares to experiment

-Having a good sense for concept and market trends


-Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.

-Make employment and termination decisions including interviewing, evaluating and disciplining kitchen personnel as appropriate.

-Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

-Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

-Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

-Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.

-Source suppliers and negotiate prices to keep food costs low, while maintaining the quality of the menu items

-Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.

-Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, recipes and waste control procedures.

-Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

-Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

-Responsible for training kitchen personnel in cleanliness and sanitation practices.

-Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

-Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.


  • Position Head Chef
  • Job Category Hospitality / Travel
  • Location United Arab Emirates
  • Education Diploma
  • Experience 5 - 10 Years
  • Reference Number HT-1555
  • Updated on Friday, May 15, 2020

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