BAKERY & PASTRY CHEF

We are seeking an experienced and versatile Bakery & Pastry Chef to prepare and produce high-quality breads, viennoiserie, baked goods, cakes, desserts, pastries, creams, mousses, tarts, and other premium products for a lounge and hospitality operation in Egypt.

The ideal candidate will combine strong bakery and pastry techniques with precision, creativity, recipe standardization, food-safety discipline, portion and cost control, and the ability to maintain consistent quality during high-volume production.

Key Responsibilities:

• Prepare and produce breads, viennoiserie, cakes, desserts, tarts, mousses, creams, and plated desserts.

• Manage bakery and pastry doughs, batters, glazes, sauces, and decorations according to standardized recipes.

• Control mixing, fermentation, proofing, baking, chilling, and holding processes.

• Monitor oven temperatures, baking times, humidity, and batch consistency.

• Prepare chocolate and confectionery components, maintaining correct tempering and temperature control.

• Ensure all products meet required standards for taste, texture, appearance, portion, and premium presentation.

• Prepare daily production plans based on forecast guest volumes, events, and service periods.

• Control production quantities, ingredient usage, yields, spoilage, and food waste.

• Maintain accurate recipe measurements, yield standards, recipe costing, and portion specifications.

• Oversee ingredient quality, storage temperatures, labeling, FIFO, and FEFO practices.

• Maintain strict HACCP, food-safety, hygiene, sanitation, and allergen-control standards.

• Keep workstations, ovens, mixers, proofers, chillers, and equipment clean and organized.

• Coordinate closely with Executive Chef, Kitchen, F&B, Stores, Procurement, and Cost Control teams.

• Support stock counts, ingredient requisitions, inventory control, and production forecasts.

• Train and supervise junior bakery and pastry team members where required.

• Support menu development, product trials, VIP/event requirements, and seasonal items.

Requirements:

• Minimum 3 years of professional bakery and/or pastry experience (hands-on capability across both sections preferred).

• Experience in hotels, premium lounges, airline catering, high-end bakeries, luxury restaurants, or large-scale hospitality operations preferred.

• Strong practical knowledge of doughs, fermentation, proofing, baking, creams, mousses, tarts, and plated desserts.

• Solid understanding of flour types, yeast activity, hydration, temperature control, recipe scaling, and chocolate tempering.

• Strong knowledge of HACCP, food hygiene, allergen management, and safe storage.

• Ability to reproduce standardized recipes accurately at high volume while maintaining food-cost awareness.

• Excellent attention to detail, cleanliness, organization, portion control, and production deadlines.

• Flexibility to work shifts, weekends, and public holidays.