Pastry Chef

Job Role: Pastry Chef Job Location: Doha, Qatar Company: Lusail Hospitality & Services Role Summary: The Pastry & Dessert Chef is responsible for preparing, decorating, and presenting high-quality desserts and pastries with a refined touch. This role requires creativity, precision, and consistency in delivering premium Western-style sweets that cater to high-end dining preferences. The chef ensures hygiene, taste, and aesthetics are met to the highest standards while maintaining excellent kitchen discipline and organization. Key Responsibilities: Plan, prepare, and present a variety of Western pastries, desserts, cakes, and baked goods. Develop creative dessert menus based on seasonal ingredients and guest preferences. Ensure the freshness, quality, and consistency of all dessert items. Decorate and plate desserts attractively and appropriately for service. Monitor stock levels and coordinate with procurement for ingredients and supplies. Ensure full compliance with food safety and hygiene standards in the pastry section. Train and supervise pastry assistants or junior chefs, if applicable. Coordinate with other kitchen and service staff to ensure timely delivery of dessert items. Maintain cleanliness and organization of the pastry kitchen at all times. Perform any other duties assigned by the direct supervisor or those within the scope of the role. Skills and Competencies Required: Proven experience in preparing and decorating high-end Western-style desserts. Creativity and attention to detail in taste, texture, and presentation. Excellent knowledge of baking techniques and dessert preparation. Familiarity with modern kitchen equipment and pastry tools. Strong organizational skills and ability to work under pressure. High standards of personal hygiene and food safety. Ability to work as part of a team in a high-end environment. Proficiency in English. Commitment to discretion and confidentiality in the workplace. Requirements Education: Diploma or certification in Pastry & Baking, Culinary Arts, or related field is required. Experience: 3 to 5 years of hands-on experience in luxury hotels, premium restaurants, or private estates specializing in Western desserts and pastries.