Develop, refine and execute a range of Arabic pastries and desserts (e.g., baklava, kunafa, maamoul, basbousa and regional specialties) ensuring authentic flavours and high-quality presentation.
Plan production schedules and mise en place to meet daily service requirements and event timelines while maintaining food quality and freshness.
Prepare pastry items from scratch, including doughs, syrups, fillings, creams and decorative elements, with consistency and attention to portion control and cost.
Design seasonal menus and bespoke dessert offerings for formal dining, private functions and travel; present tasting samples and proposals to the Head Chef or Property Manager when required.
Supervise, train and mentor pastry assistants and kitchen staff; set standards for technique, plating, portioning and hygiene; conduct regular coaching and performance reviews.
Manage stock control, ordering and supplier relationships for pastry ingredients, packaging and equipment; maintain accurate inventory records and perform routine stocktakes.
Ensure all pastry production areas, equipment and utensils are cleaned, sanitised and maintained according to health, safety and hygiene regulations; record temperatures and cleaning logs as required.
Ensure consistent quality by tasting, adjusting recipes and documenting procedures to maintain standards across shifts and when covering for absence or travel.
Coordinate with the Head Chef, stewarding team and household staff to plan service requirements, dietary requests and presentation for plated desserts and dessert stations.
Maintain recipe records, production sheets, allergen and dietary information and ensure documentation is up to date for audits.
Assist with packing, transport and re‑creation of pastry items for travel or off‑site events when required, ensuring safe handling and presentation on arrival.
Perform other duties as assigned by the Direct Manager to support smooth household culinary operations.
Minimum 5 years’ professional pastry experience with demonstrable expertise in Arabic or Middle Eastern desserts within private households, boutique hotels, patisseries or high‑end catering environments.
Strong technical skills in doughs, filo work, syrups, cheeses and custards, baking and finishing techniques relevant to Arabic pastry traditions.
Proven ability to develop recipes and adapt traditional recipes to contemporary presentation and dietary requirements (gluten‑free, reduced sugar, nut‑free where possible).
Experience supervising and training junior pastry staff with the ability to set clear standards and delegate effectively.
Excellent organisational skills with attention to detail, portion control and cost consciousness.
Sound knowledge of food safety, HACCP principles and personal hygiene standards with records of relevant certifications preferred.
Fluent in English; knowledge of Arabic is advantageous but not essential.
Professional presentation, discretion and a service‑oriented attitude appropriate to working within a VVIP household.
Flexibility to work variable hours, including weekends and special events, and to travel with the household when required.
Formal culinary or pastry qualification is desirable but substantial hands‑on experience and a strong portfolio of work will be equally considered.