Minimum of 8 years of hands-on experience in pastry and bakery production within commercial bakeries, pastry shops, hotels, restaurants, or food manufacturing facilities.
At least 3 years of experience in a leadership or supervisory role as a Head Pastry Chef, Pastry Sous Chef, Bakery Manager, or similar position.
Proven expertise in producing and developing a wide range of European and international pastries, including:
Croissants and laminated dough products
Danish pastries
Eclairs
Macarons
Tarts and Tartlets
Mousses
Cheesecakes
Specialty cakes and desserts
Strong experience in traditional Arabic and Middle Eastern desserts, including:
Basbousa
Maamoul
Other regional specialty desserts
Advanced knowledge of artisan and commercial bakery products, including:
Sourdough bread
Baguettes
Brioche
Burger buns
Specialty breads and fermented dough products
Demonstrated experience in recipe development, product innovation, and menu creation aligned with market trends and customer preferences.
Proven ability to standardize recipes and production processes to ensure consistency, quality, and operational efficiency.
Experience in large-scale production planning, workflow management, and capacity optimization.
Strong background in food cost control, recipe costing, inventory management, and waste reduction initiatives.
Hands-on experience operating and managing commercial bakery and pastry equipment, including:
Industrial mixers
Proofers
Rotary and deck ovens
Blast chillers and freezers
Chocolate and confectionery equipment
Sound knowledge of food safety, hygiene, and quality assurance systems, including HACCP and ISO 22000 standards.
Experience in recruiting, training, mentoring, and managing pastry and bakery teams while maintaining high performance and productivity standards.
Ability to work effectively in high-volume production environments while maintaining exceptional product quality and presentation standards.
Preferred Qualifications
Professional certification or diploma in Pastry Arts, Bakery, Culinary Arts, or a related field.
Experience working with multi-branch bakery operations, central kitchens, premium cafés, luxury hotels, or large-scale food production facilities.
Strong leadership, communication, organizational, and problem-solving skills.
