Executive Pastry Chef

Organization- Park Hyatt Dubai Summary To oversee and manage all pastry and bakery operations within the hotel, ensuring the highest standards of quality, creativity, presentation, hygiene, and efficiency across all Food & Beverage outlets, banquets, and special events. The Executive Pastry Chef is responsible for developing innovative pastry and dessert offerings, maintaining consistent product excellence, controlling food costs, and optimizing operational performance. The role leads, mentors, and develops the pastry team while ensuring compliance with food safety and HACCP standards, brand requirements, and hotel objectives. In collaboration with the Executive Chef and culinary leadership team, the Executive Pastry Chef drives continuous improvement in guest satisfaction, innovation, productivity, and profitability while delivering exceptional pastry experiences that reflect the luxury standards of Park Hyatt Dubai. Main Duties: Operations • Manages the day-to-day operations of the Pastry Kitchen, ensuring efficient workflow and adherence to Hyatt brand standards. • Develops innovative dessert menus, pastries, cakes, breads, chocolates and seasonal specialties that reflect the luxury positioning of Park Hyatt Dubai. • Leads menu planning, seasonal promotions, and special culinary events in collaboration with the Executive Chef and culinary leadership team. • Responds effectively to operational challenges and implements practical business-focused solutions. Leadership & People Management • Leads, coaches, mentors, motivates, and develops the pastry team to achieve and exceed operational excellence. • Creates a positive work environment that encourages teamwork, creativity, accountability and professional growth. • Participates in interviewing, selecting and hiring pastry associates. • Manages performance, counseling, disciplinary procedures and documentation along with the Executive Chef in accordance with hotel policies and procedures. • Assists in quarterly, bi-annual, and annual inventory counts of operating equipment, ingredients, and kitchen assets. • Supports hotel-wide culinary events, promotions, VIP functions and special projects as required. • Assists with new outlet openings, renovations, menu launches and other strategic initiatives when applicable. Qualifications • Diploma/Degree in Pastry Arts, Culinary Arts, or equivalent professional qualification. • 8+ years of pastry experience, including leadership experience in luxury hotels. • Strong skills in pastry, bakery, desserts, chocolate, and banquet production. • Proven ability to lead, train, and develop pastry teams. • Knowledge of food safety standards (HACCP) and luxury hospitality service excellence. Show more Show less

Diploma/Degree in Pastry Arts, Culinary Arts, or equivalent professional qualification. 8+ years of pastry experience, including leadership experience in luxury hotels. Strong skills in pastry, bakery, desserts, chocolate, and banquet production. Proven ability to lead, train, and develop pastry teams. Knowledge of food safety standards (HACCP) and luxury hospitality service excellence.

Oversee and manage all pastry and bakery operations within the hotel, ensuring the highest standards of quality, creativity, presentation, hygiene, and efficiency across all Food & Beverage outlets, banquets, and special events. Develop innovative dessert menus, pastries, cakes, breads, chocolates and seasonal specialties that reflect the luxury positioning of Park Hyatt Dubai. Lead menu planning, seasonal promotions, and special culinary events in collaboration with the Executive Chef and culinary leadership team. Respond effectively to operational challenges and implement practical business-focused solutions. Lead, coach, mentors, motivates, and develops the pastry team to achieve and exceed operational excellence. Create a positive work environment that encourages teamwork, creativity, accountability and professional growth. Participate in interviewing, selecting and hiring pastry associates. Manage performance, counseling, disciplinary procedures and documentation along with the Executive Chef in accordance with hotel policies and procedures. Assist in quarterly, bi-annual, and annual inventory counts of operating equipment, ingredients, and kitchen assets. Support hotel-wide culinary events, promotions, VIP functions and special projects as required. Assist with new outlet openings, renovations, menu launches and other strategic initiatives when applicable.