Pastry Chef – Luxury Hotel

About the role

The Pastry Chef will lead all pastry and bakery operations at InterContinental Doha The City, a luxury hotel in Qatar’s West Bay. This role is responsible for creating and delivering high‑quality desserts, breads, cakes, chocolates and specialty baked items across all hotel outlets, banquets and special events while maintaining IHG brand standards and guest satisfaction.

Key responsibilities

• Lead daily operations of the pastry and bakery kitchen.
• Design and develop innovative dessert, pastry, bakery and confectionery menus.
• Produce breads, viennoiseries, cakes, chocolates, desserts and specialty items to hotel quality expectations.
• Develop seasonal, festive and promotional dessert offerings.
• Collaborate with the Executive/Head Chef on menu planning and special culinary events.
• Support banquet operations with creative dessert presentations for conferences, weddings and events.
• Introduce new techniques and trends to enhance the guest dining experience.
• Ensure full compliance with HACCP, food safety regulations and local municipality requirements.
• Maintain cleanliness, sanitation and equipment safety throughout the pastry kitchen.
• Monitor food storage, labeling, temperature control and stock rotation.
• Supervise, train, coach and motivate the pastry team, preparing work schedules and allocating daily responsibilities.
• Maintain standardized recipes, production records and control costs effectively.

Required profile

• Proven experience leading a pastry and bakery operation in a luxury hotel or similar high‑end hospitality environment.
• Strong creative vision for dessert and pastry menu development.
• Ability to maintain consistency in taste, presentation and portion control across multiple outlets.
• Excellent leadership and team‑building skills, with a focus on training and staff development.
• Commitment to food safety, hygiene standards and cost‑control practices.

Required skills

• Pastry and bakery production
• Menu development and innovation
• HACCP compliance
• Food safety regulations
• Cost control and budgeting
• Inventory management and stock rotation
• Staff training and supervision
• Equipment maintenance and safe operation