Group Pastry Chef

Company Overview

Established in 2015, 7 Management has grown into a premier hospitality and management group, renowned for its innovative concepts and acclaimed international brands. From casual dining to upscale entertainment, 7 Management delivers experiences that go beyond traditional hospitality across the Middle East and Europe. With a rapidly expanding presence, the group sets the standard in restaurants, lounges, bars, and clubs, seamlessly combining exceptional cuisine with unforgettable entertainment.

Role Summary

The Group Pastry Chef oversees and directs all pastry and bakery operations across multiple venues within the group. This role is responsible for establishing consistent standards of excellence, ensuring creativity, quality, and innovation are reflected in every dessert offering. The position combines strategic leadership with operational oversight to align pastry operations with the company’s brand vision and guest experience objectives.

Key Responsibilities

• Operational Excellence: Responsible for overseeing daily pastry and bakery production, maintaining high standards of taste, freshness, and presentation. Collaborates closely with the Executive Chefs on menu planning, seasonal updates, and special events while ensuring adherence to recipes, portion standards, and cost control measures.
• Culinary Innovation and Menu Development: Leads the creation of innovative, visually appealing, and trend-driven pastry concepts that elevate each venue’s culinary identity. Oversees the design and rollout of group dessert menus, ensuring each concept complements the venue’s theme and guest profile. Collaborates with Executive Chefs and Marketing teams to conceptualize signature desserts and seasonal promotions that enhance brand differentiation.
• Quality and Brand Standards: Ensures uniformity and excellence across all pastry operations by developing, implementing, and monitoring recipe standards, plating guidelines, and presentation protocols. Conducts regular tastings and evaluations to maintain product integrity and quality. Continuously benchmarks against market leaders to ensure the group remains at the forefront of pastry innovation.
• Inventory and Cost Management: Manages ordering, receiving, and storage of pastry ingredients and supplies. Monitors inventory levels, minimizes waste, and ensures proper stock rotation. Tracks food costs and adjusts production processes to achieve financial goals without compromising quality.
• Financial and Operational Performance: Monitors and manages food costs, wastage, and portion control across all venues. Works closely with procurement to optimize ingredient quality and supplier performance while maintaining cost efficiency. Oversees production planning, inventory management, and kitchen workflow to achieve both operational and financial targets.
• Cross-Functional Collaboration: Collaborates with Operations, Marketing, and Guest Experience teams to align pastry offerings with brand activations, events, and seasonal campaigns. Works closely with the Training and HR teams to design and implement development programs that enhance the skills and creativity of pastry staff across all venues.
• Team Development and Training: Champions the growth and development of pastry talent across the group by conducting workshops, training sessions, and skill enhancement programs. Acts as a mentor and leader, inspiring creativity, discipline, and excellence within the pastry teams while fostering a collaborative and performance-driven culture.

Qualifications/Skills

• Diploma or Degree in Pastry Arts, Culinary Arts, or a related discipline, preferably graduates from CIA.
• Minimum 18–20 years of professional experience in luxury hotels, fine dining restaurants, or multi-venue operations.
• Proven experience in menu development, cost management, and maintaining high culinary standards.
• Strong leadership, team building, and training skills, with experience managing large kitchen teams.
• Minimum 3 years in a senior leadership or group-level pastry role.
• Strong foundation in both classic and modern pastry techniques.
• Excellent knowledge of food safety, hygiene, and health regulations.
• Strong financial acumen with experience managing budgets, food costs, and labor ratios.
• Exceptional communication and interpersonal skills, with the ability to collaborate across departments and maintain strong vendor and client relationships.
• Ability to innovate and implement operational improvements while maintaining consistency and quality.