Executive Pastry Chef – Premium F&B Concept | Al Khobar

We are currently seeking an experienced and visionary Head Pastry Chef to lead the pastry and bakery operations for a highly anticipated premium café concept in Al Khobar. This role is fundamental in shaping the identity of the venue through exceptional craftsmanship, precision, and innovation. We are looking for a leader who combines technical mastery with operational discipline and a refined creative vision. The Role As our Head Pastry Chef, you will oversee all pastry and bakery production, ensuring consistency, quality, and alignment with international luxury standards. You will lead the pastry team, manage daily operations, and contribute strategically to menu development, product innovation, and cost control. Your leadership will directly influence guest satisfaction and commercial performance. Your Profile Professional Experience • Minimum 5–8 years of professional pastry experience, including at least 2–3 years in a leadership role within a premium patisserie, fine dining restaurant, or upscale café concept. • Proven expertise in high-end pastry, viennoiserie, and baked goods, with strong attention to flavor balance, texture, and presentation. • Experience managing production planning in a fast-paced, high-volume environment. Leadership & Team Development • You lead and mentor your team with clarity, structure, and high-performance standards. • You are confident in training, scheduling, and developing junior chefs while fostering a collaborative and disciplined kitchen culture. • You maintain composure and authority during peak production periods. Menu Development & Brand Alignment • You contribute to the creation and evolution of refined pastry and bakery menus aligned with the brand identity. • You collaborate closely with senior culinary leadership on tastings, seasonal launches, and product innovation. • You stay informed of international pastry trends and apply them thoughtfully to enhance the concept. Operational & Financial Acumen • You actively manage food cost, portion control, and waste reduction to optimize profitability. • You oversee inventory, supplier coordination, and purchasing to maintain ingredient quality and operational efficiency. • You ensure production schedules are organized, structured, and aligned with daily business needs. Quality & Compliance • You maintain meticulous attention to detail across flavor, texture, and visual presentation. • You enforce strict adherence to food safety, hygiene, and local regulatory standards at all times. • You ensure the pastry section consistently meets brand and operational expectations. What We Offer • Staff discounts across the wider international hospitality group and sister companies. • A very attractive reward scheme program. • 2 days off per week + 30 days annual leave. • Comprehensive medical insurance. • A leadership role within an expanding international concept, with opportunities for future mobility and growth.

Minimum 5–8 years of professional pastry experience, including at least 2–3 years in a leadership role within a premium patisserie, fine dining restaurant, or upscale café concept. Proven expertise in high-end pastry, viennoiserie, and baked goods, with strong attention to flavor balance, texture, and presentation. Experience managing production planning in a fast-paced, high-volume environment.

Oversee all pastry and bakery production, ensuring consistency, quality, and alignment with international luxury standards. Lead the pastry team, manage daily operations, and contribute strategically to menu development, product innovation, and cost control. Leadership of team with training, scheduling, and development of junior chefs; maintain composure during peak periods. Contribute to creation and evolution of refined pastry and bakery menus aligned with brand identity; collaborate with senior culinary leadership on tastings, seasonal launches, and product innovation. Manage food cost, portion control, waste reduction, inventory, supplier coordination, and purchasing; ensure production schedules are organized and aligned with daily business needs. Maintain meticulous attention to flavor, texture, and presentation; enforce strict adherence to food safety, hygiene, and local regulatory standards.