Pastry Chef

The Pastry Chef is responsible for leading all pastry and bakery operations at Crowne Plaza Muscat OCEC, ensuring the highest standards of quality, creativity, food safety, and guest satisfaction. This role oversees the production of pastries, desserts, breads, cakes, chocolates, and specialty baked items for all hotel outlets, banquets, meetings, and special events. The Pastry Chef is expected to inspire the pastry team, maintain consistency in presentation and taste, manage costs effectively, and support the hotel's culinary vision while delivering True Hospitality for Good. YOUR DAY-TO-DAY: • Lead the daily operation of the pastry and bakery kitchen. • Design and develop innovative dessert, pastry, bakery, and confectionery menus. • Ensure all pastry products meet IHG brand standards and hotel quality expectations. • Produce high-quality breads, viennoiseries, cakes, chocolates, desserts, and specialty items. • Develop seasonal, festive, and promotional dessert offerings. • Collaborate with the Executive Chef on menu planning and special culinary events. • Ensure consistency in taste, presentation, and portion control across all outlets. • Support banquet operations with creative dessert presentations for conferences, weddings, and events. • Introduce new techniques and trends to enhance the guest dining experience. • Ensure full compliance with HACCP, food safety regulations, and local municipality requirements. • Maintain the highest standards of cleanliness and sanitation throughout the pastry kitchen. • Monitor food storage, labeling, temperature control, and stock rotation using FIFO principles. • Conduct regular quality inspections of ingredients and finished products. • Ensure all kitchen equipment is maintained and used safely. • Supervise, train, coach, and motivate the pastry team. • Prepare work schedules and allocate daily responsibilities. • Conduct on-the-job training and support colleague development. • Participate in performance evaluations and succession planning. • Foster teamwork and maintain a positive working environment. • Maintain standardized recipes and production records. • Prepare reports as requested by the Executive Chef. • Ensure compliance with hotel policies, IHG brand standards, and local regulations. • Participate in departmental meetings and continuous improvement initiatives. WHAT WE NEED FROM YOU: • Diploma or Degree in Culinary Arts, Pastry Arts, or related field. • Professional pastry certification is an advantage. • HACCP or Food Safety Certification preferred. • Minimum 5 years of pastry experience in hotels or international hospitality brands. • At least 2 years in a supervisory or leadership pastry role. • Experience in banquet production and high-volume hotel operations is preferred. • Previous experience with IHG or an international hotel brand is an advantage. • Strong knowledge of pastry, bakery, chocolate, and dessert production. • Excellent creativity and artistic presentation skills. • Strong leadership and team development abilities. • Knowledge of food costing and inventory management. • Understanding of HACCP and food safety standards. • Excellent planning and organizational skills. • Ability to work under pressure and meet production deadlines. • Effective communication and interpersonal skills. • Strong problem-solving and decision-making abilities. • Computer literacy in Microsoft Office and kitchen management systems. WHAT YOU CAN EXPECT FROM US:

Diploma or Degree in Culinary Arts, Pastry Arts, or related field. Professional pastry certification is an advantage. HACCP or Food Safety Certification preferred. Minimum 5 years of pastry experience in hotels or international hospitality brands. At least 2 years in a supervisory or leadership pastry role. Experience in banquet production and high-volume hotel operations is preferred. Previous experience with IHG or an international hotel brand is an advantage. Strong knowledge of pastry, bakery, chocolate, and dessert production. Excellent creativity and artistic presentation skills. Strong leadership and team development abilities. Knowledge of food costing and inventory management. Understanding of HACCP and food safety standards. Excellent planning and organizational skills. Ability to work under pressure and meet production deadlines. Effective communication and interpersonal skills. Strong problem-solving and decision-making abilities. Computer literacy in Microsoft Office and kitchen management systems.

Lead the daily operation of the pastry and bakery kitchen. Design and develop innovative dessert, pastry, bakery, and confectionery menus. Ensure all pastry products meet IHG brand standards and hotel quality expectations. Produce high-quality breads, viennoiseries, cakes, chocolates, desserts, and specialty items. Develop seasonal, festive, and promotional dessert offerings. Collaborate with the Executive Chef on menu planning and special culinary events. Ensure consistency in taste, presentation, and portion control across all outlets. Support banquet operations with creative dessert presentations for conferences, weddings, and events. Introduce new techniques and trends to enhance the guest dining experience. Ensure full compliance with HACCP, food safety regulations, and local municipality requirements. Maintain the highest standards of cleanliness and sanitation throughout the pastry kitchen. Monitor food storage, labeling, temperature control, and stock rotation using FIFO principles. Conduct regular quality inspections of ingredients and finished products. Ensure all kitchen equipment is maintained and used safely. Supervise, train, coach, and motivate the pastry team. Prepare work schedules and allocate daily responsibilities. Conduct on-the-job training and support colleague development. Participate in performance evaluations and succession planning. Foster teamwork and maintain a positive working environment. Maintain standardized recipes and production records. Prepare reports as requested by the Executive Chef. Ensure compliance with hotel policies, IHG brand standards, and local regulations. Participate in departmental meetings and continuous improvement initiatives.