Head Pastry Chef

Central Production Unit • Emirates Hills Head Pastry Chef The Pastry team at the food & beverage group is growing! Role Purpose The Head Pastry Chef - Multi Site is responsible for leading pastry development, pastry operations, and pastry team capability across multiple brands, venues, and future central production functions within the group. The role combines the creative and technical leadership of a senior pastry chef with the structured execution, commercial discipline, and cross-site operational control required in a fast-growing hospitality platform. The business is currently in an intensive pre-opening and launch phase across multiple lifestyle, café, and restaurant concepts. This role will support pastry concept development and mobilization during the build and opening phase, then transition into a long-term operational multi-site leadership role across brand kitchens and the Central Production Unit. This is not a single-site pastry position. It is a multi-brand role requiring strong development capability, operational consistency, and the ability to build pastry systems that can scale across the wider portfolio. Job Summary The Head Pastry Chef - Multi Site leads the development, execution, and continuous improvement of pastry and dessert offerings across multiple concepts. The role is responsible for creating commercially viable dessert ranges, standardizing recipes and pastry systems, supporting BOH and pastry section planning during fit-out, recruiting and training pastry teams, and ensuring strong pastry execution during pre-opening, launch, and ongoing operations. This role works closely with Culinary, Operations, Procurement, PMO, Brand, and training stakeholders to ensure pastry products are aligned with brand identity, site capability, food cost expectations, labor practicality, and group quality standards. Key Responsibilities Multi-Brand Pastry Development • Lead pastry and dessert menu development across multiple brands, ensuring each offer reflects the positioning, guest experience, and commercial needs of the concept. • Develop structured recipe packs, costing sheets, plating guides, prep guides, and pastry SOPs for operational use across sites. • Identify and develop signature items, hero products, seasonal pastries, and scalable core recipes that strengthen brand identity while remaining operationally viable. • Ensure cross-brand consistency in standards, documentation, and execution while respecting the individual DNA of each concept. Brand Build-Up and Project Development Support • Participate in early-stage concept development and support brand build-up from a pastry and dessert perspective. • Review BOH layouts, pastry section workflows, and site plans to ensure practicality, safety, efficiency, and alignment with service needs. • Advise on pastry equipment specification, procurement requirements, and pastry production planning in line with site capacity and concept needs. • Attend fit-out reviews and site visits to support operational readiness and pastry section functionality before opening. Pre-Opening and Mobilization • Lead pastry execution for pre-opening phases across new sites, ensuring dessert and bakery ranges are launch-ready on time. • Recruit, train, and support pastry teams for new openings, ensuring technical standards, presentation, and production discipline are embedded before launch. • Deliver structured product training, demonstrations, recipe rollouts, and pastry service guidance during mobilization. • Provide hands-on support during soft openings and early trading periods, adjusting products, prep systems, and team capability where needed. Commercial and Cost Oversight • Ensure all pastry items are accurately costed and aligned with target GP, pricing strategy, and ingredient availability. • Monitor wastage, portion control, production efficiency, and product mix to improve margin performance across sites. • Work with Procurement and suppliers to ensure appropriate sourcing, quality consistency, and cost-effective supply of pastry ingredients and materials. • Design pastry ranges with a balance of creativity, operational practicality, labor efficiency, and commercial return. Quality, Compliance, and Governance • Maintain the highest standards of pastry quality, finish, taste, consistency, and presentation across all sites. • Ensure compliance with food safety, hygiene, HACCP, and kitchen cleanliness standards across all pastry operations. • Support audit readiness, kitchen compliance checks, and internal governance requirements relevant to pastry production and documentation. • Maintain version control of recipes, development trackers, testing records, and product updates in a structured and disciplined way. Team Leadership and Capability Building • Lead, coach, and develop pastry teams across multiple sites, creating strong standards of discipline, consistency, and accountability. • Support hiring decisions, team assessments, and pastry capability planning for current operations and future openings. • Build training structures that allow pastry standards to be replicated across brands and maintained after handover into operations. • Identify future talent and support succession capability within multi-site pastry operations and Central Production Unit structures. Cross-Functional Collaboration • Work closely with Operations, Brand, Procurement, PMO, Marketing, and training teams to ensure pastry products are launch-ready and commercially integrated. • Support menu integration into POS systems, training manuals, launch materials, and internal product communication where required. • Contribute to product presentations, photography support, and launch activity related to pastry and dessert offerings where relevant. • Support seasonal menu development, product refreshes, and multi-brand pastry innovation across the group. Working Environment and Expectations This role operates within a startup growth environment with multiple live projects and openings running simultaneously. The Head Pastry Chef - Multi Site must be comfortable working across several brands, concepts, kitchens, and operational priorities at the same time. The role requires flexible working hours during build-up, pre-opening, and mobilization phases, including evening and weekend support where business needs require it. It is not a fixed-hours, single-location pastry role; it requires ownership, adaptability, and strong field presence during launch and stabilization periods. Requirements • Minimum 7-10 years of pastry experience within premium hospitality, luxury dining, lifestyle café, or high-quality restaurant environments. • Strong leadership experience in a senior pastry role, ideally across multiple outlets, brands, or properties. • Proven capability in pastry development, recipe structuring, costing, standardization, and operational rollout. • Experience in pre-opening environments, menu mobilization, and pastry training for new sites. • Commercially literate with strong awareness of GP, cost control, por