Executive Pastry Chef at Accor

, Red Sea, Egypt -

Full Time

Start Date

Immediate

Expiry Date

24 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Experience, Leadership Skills, Menu Development, Creativity, Technical Mastery, Food Safety, Sanitation Practices, Team Management, Inventory Management, Cost Control, Communication Skills, Time Management, Coaching, Mentoring, Culinary Talent Development, Presentation Skills

Industry

Hospitality

Description

Company Description The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life—through bold ideas, meaningful collaboration, and a deep sense of purpose. As we continue our expansion into the Kingdom of Saudi Arabia, Faena Red Sea will mark a new chapter—visionary in spirit, exceptional in execution. We’re building more than a hotel; we’re shaping a world of beauty, wonder, and connection. If you’re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life. Job Description We are seeking an Executive Pastry Chef to lead our pastry and bakery operations across all outlets, banquets, events, and in-room dining. This role calls for a visionary leader who brings creativity, discipline, and technical mastery to deliver desserts and baked goods that reflect Faena’s uncompromising standards of excellence. Key Responsibilities: Design and execute seasonal, sustainable, and forward-thinking dessert menus that align with Faena’s culinary identity. Ensure exceptional standards of preparation, presentation, and flavor across all pastry and bakery items. Lead daily pastry operations with precision and passion, maintaining recipe adherence, portioning, and product consistency. Drive innovation through menu development, guest feedback, and evolving global trends in patisserie and bakery. Oversee pastry production for restaurants, bars, lounges, banquets, and in-room dining, ensuring seamless integration across all outlets. Monitor food cost performance, control waste, and optimize resource utilization to maintain profitability. Manage ordering, inventory, and stock rotation, ensuring accurate supply levels and specification compliance. Ensure equipment is maintained in safe working condition, reporting and addressing issues promptly. Lead, mentor, and motivate the pastry team, fostering a positive and performance-driven kitchen culture. Oversee scheduling, task assignments, and day-to-day team supervision, while supporting recruitment, onboarding, and succession planning. Deliver coaching, feedback, and performance evaluations to encourage growth and accountability. Uphold strict food safety, sanitation, and hygiene practices in compliance with HACCP and local health codes. Conduct regular inspections to ensure readiness for internal quality checks and external audits. Partner with F&B and service teams to align pastry offerings with guest expectations and event needs. Qualifications Minimum 8 years’ progressive pastry experience, including at least 3 years as Executive Pastry Chef in a 5-star luxury hotel or internationally acclaimed pastry environment. Professionally trained in European style pastry with a strong international background and expertise in both classic, contemporary and modern techniques. Proven ability to design innovative menus while maintaining consistency and profitability. Strong leadership skills with a passion for mentoring and developing culinary talent. Exceptional organizational, communication, and time management abilities. A visionary approach to pastry, blending tradition with creativity and precision.

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Responsibilities

The Executive Pastry Chef will lead pastry and bakery operations across all outlets, ensuring exceptional standards of preparation and presentation. This role involves designing innovative dessert menus and overseeing production while managing a team and maintaining food safety standards.