Executive Pastry Chef

The Executive Pastry Chef at dnata, leads all pastry and bakery operations, overseeing the creation, production, quality, and presentation of desserts, breads, pastries, and specialty baked goods. This role is responsible for product development, team leadership, food cost management, quality assurance, and maintaining high culinary standards while ensuring compliance with food safety regulations.
Key Responsibilities
Culinary Leadership

Design and develop innovative pastry, dessert, bakery, and seasonal menu offerings for our airline clients.
Maintain consistency, quality, and presentation standards across all pastry products.
Research industry trends and introduce and explore new techniques, ingredients, and concepts.
Collaborate with culinary and food & beverage teams on menu planning and special events.
Lead menu presentations for the pastry and dessert offerings.

Operations Management

Oversee daily pastry kitchen operations and production schedules.
Ensure efficient workflow and timely delivery of products.
Monitor inventory levels and manage ordering of ingredients and supplies.
Control food costs, waste, and labor expenses to meet budget targets.
Assist with all planning, staff training and opening of new pastry kitchens

Team Management

Recruit, train, mentor, and supervise pastry chefs, bakers, and support staff.
Conduct performance evaluations and provide ongoing coaching.
Create staff schedules and manage labor allocation.
Foster a positive, professional, and high-performance kitchen culture.

Quality & Compliance

Ensure compliance with food safety, sanitation, and health regulations.
Maintain cleanliness and organization of pastry production areas.
Implement quality control procedures and product testing.
Monitor equipment maintenance and operational readiness.

Financial Responsibilities

Develop and manage departmental budgets.
Analyze food cost percentages and profitability.
Negotiate with suppliers and manage purchasing relationships.
Prepare reports on production, inventory, and financial performance.

Qualifications

Culinary degree, pastry arts certification, or equivalent professional training preferred.
5–10+ years of pastry experience, including leadership or management responsibilities.
Strong knowledge of pastry techniques, baking science, chocolate work, sugar work, and dessert plating.
Experience in high-volume hospitality, luxury hotels, restaurants, resorts, or catering operations – airline experience will be beneficial.
Food safety certification as required by local regulations.

Required Skills

Advanced pastry and baking expertise.
Leadership and team development skills.
Menu and recipe development.
Cost control and budgeting.
Inventory and purchasing management.
Time management and organizational skills.
Strong attention to detail and creativity.
Excellent communication and interpersonal abilities.

Physical Requirements

Ability to stand for extended periods.
Ability to lift and carry up to 50 lbs (23 kg).
Ability to work in a fast-paced kitchen environment.
Flexibility to work evenings, weekends, and holidays as needed.