Job Offer Text


Posté le :

18 janvier 2017

Type de contrat :


Localisation :

Moyen Orient

Description :

H&R recrutement, recruitment firm specialized in top management position, is seeking for a brand new opening in Doha, Qatar for :



The Executive pastry chef has the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionery work. The Executive Chef is the person in charge of the laboratory production and responsible for all pastry production. He develops menus, food purchase specifications and recipes, and supervises pastry kitchen staff. He develops and monitors food and labor budget for the department. The Executive Chef maintains highest professional food quality and sanitation standards.



  • Responsible for pastry kitchen design and pastry kitchen equipment ordering in consultation with GM
  • Responsible for the overall running and operation of the Pastry area
  • Set up, maintain, and break down station according to restaurant guidelines
  • Taste all products produced to assess quality
  • Schedules production of all baked goods to maintain an inventory of fresh baked goods at all  times
  • Plans restaurant pastry menus
  • Schedules and coordinates the work of chefs, cooks and other pastry kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
  • Approves the requisition of products and other necessary food supplies
  • Forecasting levels of demand for products to meet the business needs and keeping a constant check on stock levels
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
  • Establishes controls to minimize food and supply waste and theft
  • Develops standard recipes and techniques for pastry preparation and presentation which help to assure consistently high quality
  • Maintains a high level of service principles in accordance with established standards
  • Exercises portion control for all items served and assists in establishing menu selling prices
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
  • Attends food and beverage staff and management meetings
  • Cooks or directly supervises the cooking of items
  • Assures that pastry production consistently exceeds the expectations of guests
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
  • Train, supervise and counsel all employees in the department
  • Participate in interviews, selection and disciplinary procedures of the department staff
  • Ensures that representatives from the kitchen attend service lineups and meetings
  • Periodically visits dining area to welcome guests
  • Perform other duties as directed


  • Ability to spot and resolve problems quickly and efficiently
  • Capable of delegating multiple tasks
  • Ability to develop and implement policies and procedures
  • Decision making skills
  • People Management
  • Time management and multitasking skills
  • Giving Feedback
  • Customer Service
  • Excellent communication, leadership and organizational skills
  • Culinary Creativity
  • Working knowledge of various computer sotware programs (MS office, restaurant management software).


  • Ability to work calmly and effectively under pressure
  • Be able to get acknowledged as the main authority
  • Ability to motivate the team, train them and develop their skills according to their aspirations and potential
  • Is patient, punctual and assertive
  • Is creative and passionate to work
  • Respects cultural differences, is flexible and adaptable to different cultural settings
  • Team player.


  • Degree in Culinary science or related certificate
  • Proven working experience as an Executive Pastry chef – 10+ years of experience, 2 years of experience as an Executive Pastry chef
  • Excellent knowledge of pastry and chocolate preparation
  • Excellent record of kitchen management and keeping up with cooking trends and best practices
  • Understanding and knowledge of health & safety, sanitation and food handling procedures is a must
  • Proficiency in English language, both written and verbal is a must.


Package : 70KE (including salary and housing) + medical insurance + 1 round  flight ticket  to go back to origin country.


If you are interested in this position, please send us your resume and cover letter to PLEASE MENTION THE REFERENCE 1703-PAT-DOH.