Pastry Chef 
(20210)

Situated at the heart of Dubai’s world-renowned Meydan Racecourse, The Meydan Hotel offers an elevated hospitality experience where contemporary luxury meets dynamic energy. Overlooking one of the world’s most iconic horse racing destinations, our hotel offers exceptional culinary experiences, spacious rooms with panoramic views, and seamless service to create unforgettable moments for every guest. Whether welcoming leisure travellers, business delegates, or racing enthusiasts, we are driven by a passion to deliver personalised, heartfelt hospitality and to exceed expectations at every turn. 

Job Summary

The Pastry Chef is responsible for overseeing daily kitchen operations, ensuring high standards of food quality, presentation, and consistency. This role involves menu planning, supervising kitchen staff, managing inventory and food costs, and maintaining strict hygiene and safety standards. The Chef de Cuisine works closely with the Executive Chef to develop new dishes, train team members, and deliver an exceptional dining experience while maintaining efficiency and profitability.

Key Responsibilities

• Oversee daily kitchen operations and ensure smooth workflow
• Prepare, cook, and present dishes according to established standards
• Supervise, train, and motivate kitchen staff
• Assist in menu planning, development, and seasonal updates
• Ensure food quality, consistency, and presentation meet brand standards
• Monitor food costs, portion control, and minimize waste
• Manage inventory, ordering, and proper storage of ingredients
• Enforce hygiene, sanitation, and food safety regulations
• Coordinate with front-of-house and management teams
• Support the Executive Chef in achieving operational and financial goals

Skills, Experience & Educational Requirements

• Strong leadership and team management abilities
• Excellent culinary skills with attention to detail
• Menu planning and recipe development expertise
• Knowledge of food cost control and budgeting
• Ability to work under pressure in a fast-paced environment
• Strong organizational and time-management skills
• Understanding of food safety, hygiene, and sanitation standards
• Effective communication and problem-solving skills
• Creativity and passion for food presentation and innovation
• Minimum of 5–8 years of professional kitchen experience
• Previous experience as a Sous Chef or similar leadership role
• Proven experience in high-volume or fine-dining kitchens
• Experience managing kitchen staff and daily operations
• Background in inventory management and supplier coordination
• Culinary degree or diploma from a recognized institution preferred
• Professional culinary training or apprenticeship required
• Food safety certification (e.g., HACCP) preferred or required
• Ongoing culinary education or workshops considered an asset

Our company is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, innovative, inclusive, and inspiring in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.