Executive Pastry Chef

About the Company

SLS Dubai Hotel and Residences is a premium 5-star lifestyle hotel in Dubai and is part of Ennismore within the wider Accor group. The property features 946 units in total, including 254 individually designed hotel rooms, 321 hotel apartments, and 371 branded residences, all spread across 75 floors. Positioned in Downtown District, it stands out as a landmark developed by award-winning architect and interior designer Paul Bishop, offering a distinctive and highly curated guest experience.

Role Overview

The Executive Pastry Chef is accountable for the day-to-day delivery of pastry production and service. This includes maintaining high standards in food quality, timeliness, cleanliness, and kitchen upkeep, while ensuring the pastry department operates efficiently and consistently.

Key Responsibilities

• Oversee the preparation and service of all assigned pastry items, making sure production and delivery meet operational standards.
• Manage pastry stock levels, including dry stores, and arrange replenishment when needed while updating the Executive Chef on shortages.
• Stay informed about approved suppliers and their products, and place orders based on business demand.
• Coordinate with other departments and restaurant teams to ensure service runs smoothly and all preparations are complete before service begins.
• Train and support newly joined team members within the pastry department.
• Promote the safe and proper use of kitchen equipment and the building in line with health, safety, hygiene, and related regulations.
• Make sure food temperature checks and all required control logs are completed and followed at all times.
• Maintain the expected standards of food preparation and presentation consistently.
• Complete daily documentation in accordance with company and government requirements.
• Attend company-mandated training sessions as required.
• Track staff punctuality and follow up on attendance or timekeeping concerns where necessary.
• Ensure all team members work efficiently and maintain hygiene standards.
• Help prevent loss or pilferage from dry storage and refrigeration areas.
• Control food waste by keeping stock levels and rotation correct and avoiding overproduction of food and mise en place.
• Work within budgeted food cost targets and support the department in meeting those financial guidelines.
• Keep section files and recipes current and properly maintained with the team.
• Maintain strict quality control for all food prepared and cooked, ensuring it meets Executive Chef standards.
• Keep main cool rooms clean and organized, especially after service, so ordering can be completed efficiently.
• Ensure health marks are collected and directed to the appropriate administrative process.
• Manage pass service from kitchen to restaurant and work closely with restaurant staff to ensure food quality meets the required standard.

Qualifications and Work Style

• One to two years of experience in a public-facing role, ideally in an upscale or lifestyle hotel environment.
• Comfortable entering and retrieving work-related information through computers and/or point-of-sale systems.
• Friendly, approachable, and professional in demeanor.
• Able to handle multiple tasks in a fast-moving environment while paying close attention to detail.
• Strong spoken and written English communication skills.
• Capable of building positive working relationships across teams and departments.
• Comfortable working independently as well as collaborating with others in a team-oriented setting.

Additional Information

This role requires strong operational control, quality consistency, and hands-on leadership within the pastry section. The position also involves compliance with hygiene, safety, documentation, and food cost expectations set by the company and relevant authorities.