Head Pastry Chef Premium Upscale Café Concept

About the Role

The Career Nest is seeking an experienced Head Pastry Chef for a full-time position in Al Khobar, Eastern Region. This role involves leading the pastry and bakery operations for a new premium upscale café concept. The Head Pastry Chef will be responsible for defining the venue's identity through craftsmanship, precision, and innovation, combining technical mastery with operational discipline and creative vision.

Key Responsibilities

• Oversee all pastry and bakery production, ensuring consistency, quality, and adherence to international luxury standards.
• Lead and mentor the pastry team, managing daily operations and fostering a collaborative kitchen culture.
• Contribute to menu development, product innovation, and cost control initiatives.
• Manage production planning in a fast-paced, high-volume environment.
• Collaborate with senior culinary leadership on tastings, seasonal launches, and product innovation.
• Manage food cost, portion control, and waste reduction to optimize profitability.
• Oversee inventory, supplier coordination, and purchasing to maintain ingredient quality and operational efficiency.
• Ensure production schedules are organized and aligned with daily business needs.
• Maintain meticulous attention to detail in flavor, texture, and visual presentation.
• Enforce strict adherence to food safety, hygiene, and local regulatory standards.

Required Qualifications and Experience

• Minimum of 5-8 years of professional pastry experience.
• At least 2-3 years in a leadership role within a premium patisserie, fine dining restaurant, or upscale café concept.
• Proven expertise in high-end pastry, viennoiserie, and baked goods, with strong attention to flavor balance, texture, and presentation.
• Experience managing production planning in a fast-paced, high-volume environment.

Leadership and Team Development

• Ability to lead and mentor a team with clarity, structure, and high-performance standards.
• Proficiency in training, scheduling, and developing junior chefs.
• Ability to maintain composure and authority during peak production periods.

Menu Development and Operational Acumen

• Ability to contribute to the creation and evolution of refined pastry and bakery menus aligned with brand identity.
• Knowledge of international pastry trends and their thoughtful application to enhance the concept.
• Strong understanding of food cost management, portion control, and waste reduction.
• Experience in inventory management, supplier coordination, and purchasing.

Quality and Compliance

• Commitment to maintaining high standards of flavor, texture, and visual presentation.
• Ensuring strict adherence to food safety, hygiene, and local regulatory standards.
• Ability to ensure the pastry section consistently meets brand and operational expectations.