Executive Pastry Chef

About the Role

In this position, you will lead daily pastry production while helping create memorable guest experiences through high-quality hospitality. The role is based in Qatar and is focused on maintaining exceptional standards across pastry preparation, presentation, and kitchen operations.

Key Responsibilities

• Support the planning and coordination of special events and food promotions.
• Contribute ideas for event concepts and menus, and encourage team members to share and apply their suggestions where appropriate.
• Oversee kitchen preparation and presentation of food items in line with hotel food and beverage standards and approved menu guidelines.
• Keep strong working knowledge of ingredients, equipment, suppliers, market trends, and product developments, and suggest operational improvements when needed.
• Maintain excellent standards of kitchen cleanliness and personal hygiene.
• Work with management and People Services to support staff performance and future manpower planning.
• Help maintain current, guest-focused departmental policies and ensure they are properly implemented.
• Assess training needs for kitchen staff and help design and deliver suitable training programs.
• Provide input for probation reviews and formal performance appraisals according to company procedures.
• Coach, advise, and discipline team members when needed, using constructive feedback to improve performance.
• Approve leave requests while taking hotel occupancy into account.
• Assist leadership in preparing and managing the department budget.
• Monitor costs regularly to keep performance within budget.
• Ensure all work follows occupational health and safety requirements, and that direct reports do the same.
• Follow duty-of-care obligations and comply with relevant health and safety legislation, policies, and procedures.
• Be familiar with property safety systems, first aid, and fire/emergency procedures, and use all equipment safely.
• Act quickly to address hazards and inform supervisors about possible risks.
• Record security incidents and accidents according to hotel procedures.
• Apply and follow HACCP practices consistently.
• Monitor implementation of hygiene and HACCP policies and procedures.
• Carry out regular follow-ups on HACCP documentation and spot-check critical control points.
• Take on additional duties as required by business and hotel needs.

Requirements

• Strong understanding of pastry production, food presentation, and kitchen operations in a hotel environment.
• Ability to plan menus, support special functions, and contribute creative ideas for events.
• Working knowledge of food safety, hygiene, HACCP, and occupational health and safety practices.
• Experience guiding, coaching, and evaluating kitchen staff performance.
• Capability to manage departmental budgets and control operating costs.
• Awareness of emergency, first aid, and fire safety procedures.
• Ability to maintain documentation, monitor critical control points, and ensure compliance with hygiene standards.
• A leadership mindset aligned with integrity, teamwork, ownership, urgency, and accountability.

About Hilton

Hilton is a global hospitality company known for creating exceptional guest experiences and a strong workplace culture for its team members. The company has welcomed more than 3 billion guests worldwide and is recognized for its award-winning environment and commitment to hospitality excellence. Hilton values passion, integrity, leadership, teamwork, ownership, and a sense of urgency in every role.

Additional Information

This role may include responsibilities beyond those listed above, depending on business and hotel requirements. The employer emphasizes adherence to safety, hygiene, and HACCP standards, along with ongoing attention to staff development and operational performance.