Pastry Chef - Chestnut Bakery

Company Overview Established in 2015, 7 Management has grown into a premier hospitality and management group, renowned for its innovative concepts and acclaimed international brands. From casual dining to upscale entertainment, 7 Management delivers experiences that go beyond traditional hospitality across the Middle East and Europe. With a rapidly expanding presence, the group sets the standard in restaurants, lounges, bars, and clubs, seamlessly combining exceptional cuisine with unforgettable entertainment. Role Overview The role leads the pastry section and is responsible for all desserts, breads, and baked goods served at the venue. The role makes sure every pastry item is consistent in quality, taste, and presentation, follows the brand’s culinary standards, and is produced within cost and hygiene requirements. Key Responsibilities • Pastry Production & Daily Operations: Plans and runs daily pastry production, including desserts, viennoiserie, breads, petit fours, and plated items. Ensures mise en place is complete before each service and that all items match approved recipes, portion sizes, and plating guidelines. • Menu Development & Innovation: Works with the Head Chef to create and refine dessert menus, seasonal specials, and event offerings in line with the venue concept. Documents standard recipes and plating specs for every approved item. • Quality Control & Presentation: Tastes and inspects all pastry output before service. Maintains consistent texture, flavor, and visual presentation, and corrects deviations immediately. • Team Supervision & Training: Supervises pastry commis and junior staff on each shift by assigning tasks, demonstrating techniques, and giving on-the-job coaching. Supports the Head Chef with rotas, performance input, and section briefings. • Stock, Ordering & Cost Control: Manages pastry inventory, places orders for ingredients and supplies, and rotates stock (FIFO). Monitors food cost and wastage for the section and reports variances to the Head Chef. • Hygiene, Safety & Compliance: Maintains the pastry section, equipment, and storage areas to HACCP and local food safety regulations. Ensures correct labeling, temperature control, and allergen management for all pastry items. Qualifications • Diploma or certificate in Pastry Arts, Culinary Arts, or a related field. • 3–5 years’ experience in pastry within upscale restaurants, hotels, or high-volume venues, with at least 1–2 years in a Pastry Chef de Partie or senior pastry role. • Strong command of classic and modern pastry techniques, including chocolate, sugar work, laminated doughs, and plated desserts. • Working knowledge of HACCP, food safety, and allergen controls. • Organized, detail-oriented, and able to lead a small team under pressure during busy service and events.

Diploma or certificate in Pastry Arts, Culinary Arts, or a related field. 3–5 years’ experience in pastry within upscale restaurants, hotels, or high-volume venues, with at least 1–2 years in a Pastry Chef de Partie or senior pastry role. Strong command of classic and modern pastry techniques, including chocolate, sugar work, laminated doughs, and plated desserts. Working knowledge of HACCP, food safety, and allergen controls. Organized, detail-oriented, and able to lead a small team under pressure during busy service and events.

Pastry Production & Daily Operations: Plans and runs daily pastry production, including desserts, viennoiserie, breads, petit fours, and plated items. Ensures mise en place is complete before each service and that all items match approved recipes, portion sizes, and plating guidelines. Menu Development & Innovation: Works with the Head Chef to create and refine dessert menus, seasonal specials, and event offerings in line with the venue concept. Documents standard recipes and plating specs for every approved item. Quality Control & Presentation: Tastes and inspects all pastry output before service. Maintains consistent texture, flavor, and visual presentation, and corrects deviations immediately. Team Supervision & Training: Supervises pastry commis and junior staff on each shift by assigning tasks, demonstrating techniques, and giving on-the-job coaching. Supports the Head Chef with rotas, performance input, and section briefings. Stock, Ordering & Cost Control: Manages pastry inventory, places orders for ingredients and supplies, and rotates stock (FIFO). Monitors food cost and wastage for the section and reports variances to the Head Chef. Hygiene, Safety & Compliance: Maintains the pastry section, equipment, and storage areas to HACCP and local food safety regulations. Ensures correct labeling, temperature control, and allergen management for all pastry items.