Role Purpose

We are seeking an Arabic Pastry Chef to support the preparation, production, finishing, and presentation of Arabic and Middle Eastern pastries and desserts across our multi-brand F&B portfolio.

The Arabic Pastry Chef is responsible for producing traditional and contemporary Arabic sweets according to approved recipes, specifications, and production schedules, while supporting consistency, quality control, section readiness, hygiene, and organised pastry operations. This is a hands-on operational role suited to a pastry professional with strong technical foundations in Arabic pastry production and the ability to work within a structured, fast-paced production environment across pre-opening activity and ongoing operations.

Core Scope of the Role

• Prepare and produce Arabic and Middle Eastern pastries and desserts according to approved recipes and standards.

• Follow production schedules, batch sheets, and quality standards.

• Support dough, syrup, filling, cream, nut, cheese, and finishing preparation as required.

• Maintain hygiene, cleanliness, and food safety standards.

• Support pastry mise en place and daily production readiness.

• Minimise wastage and follow portion and recipe controls.

• Assist with product trials, launches, and seasonal menu changes.
  
  

Key Responsibilities

1. Daily Arabic Pastry Production

• Prepare Arabic and Middle Eastern pastries and desserts according to approved recipes and daily production plans.

• Produce items such as baklava, kunafa, maamoul, basbousa, warbat, nammoura, and other regional specialties as required by the concept.

• Prepare doughs, filo-based items, fillings, syrups, creams, cheese-based pastries, and decorative elements as required.

• Follow correct preparation methods, baking times, temperatures, finishing techniques, soaking methods, and holding procedures.

• Ensure products are prepared to the required quality, flavour, texture, appearance, and consistency.
  
  

2. Recipe & Product Standards

• Follow approved recipes, specifications, batch sheets, and portion controls accurately.

• Ensure all products meet required standards for size, weight, sweetness balance, texture, finish, and presentation.

• Report ingredient issues, inconsistencies, production defects, or quality concerns to senior pastry leadership promptly.

• Maintain consistency across repeated production cycles and ensure authenticity of flavour and finish.

• Ensure finished products are handled, stored, labelled, and displayed correctly where required.
  
  

3. Mise en Place & Preparation

• Prepare ingredients, fillings, nuts, creams, syrups, doughs, pastry sheets, toppings, and garnish components required for daily production.

• Weigh, measure, and organise ingredients accurately before production begins.

• Maintain section readiness before production and service.

• Ensure trays, moulds, ovens, mixers, sheeters, refrigerators, and pastry equipment are ready for use.

• Support production planning by preparing pastry items in the correct sequence and quantity.
  
  

4. Quality Control

• Check product texture, layering, syrup absorption, bake quality, consistency, colour, finish, and presentation.

• Identify defects or inconsistencies and escalate them promptly.

• Ensure products are not served, displayed, or dispatched if below standard.

• Follow correct cooling, holding, packing, and storage procedures.

• Support shelf-life checks and daily pastry quality reviews.

5. Commercial & Waste Control

• Follow approved production quantities, recipe controls, and portion standards.

• Minimise wastage through accurate preparation, controlled syrup use, careful handling, and disciplined batch production.

• Use ingredients responsibly and avoid overproduction.

• Report low stock, damaged ingredients, or quality concerns promptly.

• Assist with stock rotation and ingredient handling using FIFO principles.
  

6. Hygiene, Food Safety & Cleanliness

• Maintain cleanliness of the pastry section at all times.

• Follow HACCP, food safety, allergen, hygiene, and storage requirements.

• Ensure correct storage, labelling, dating, and temperature controls are maintained.

• Clean and sanitise workstations, trays, moulds, mixers, ovens, and pastry equipment.

• Report maintenance or safety concerns immediately.
  
  

7. Team Support

• Work cooperatively with the Head Pastry Chef, Pastry Sous Chef, pastry team, bakery team, kitchen team, and service teams.

• Support junior pastry staff where required and help maintain consistency during production and service.

• Communicate clearly during production, plating, dispatch, and service periods.

• Assist with receiving, organising, and storing pastry ingredients and dry goods.

• Support pre-opening tastings, menu trials, seasonal launches, and operational setup where required.
  
  

Working Environment & Expectations

This role operates within a premium, fast-paced, multi-brand F&B environment and may support both site-level pastry production and centralised production activity. The Arabic Pastry Chef must be hands-on, technically capable, and able to work accurately to recipes and production schedules while maintaining consistency under pressure.

The role requires flexibility during pre-opening, launch, and peak trading periods, including weekends, holidays, and shift-based work as required by the business. This is a production-focused role requiring reliability, precision, good pastry foundations, and strong understanding of Arabic sweets and regional dessert standards.

Required Experience & Profile

• 2–5+ years’ pastry experience in hotels, restaurants, cafés, bakeries, patisseries, or production kitchens, with direct exposure to Arabic or Middle Eastern pastries and desserts.

• Good knowledge of Arabic sweets such as baklava, kunafa, maamoul, basbousa, warbat, and similar regional desserts.

• Strong technical understanding of doughs, filo work, syrups, fillings, creams, cheese-based desserts, and finishing techniques relevant to Arabic pastry production.

• Experience using pastry and bakery equipment such as mixers, ovens, trays, moulds, sheeters, and refrigeration systems is preferred.

• Understanding of food safety, hygiene, storage standards, and structured production discipline.

• Ability to follow recipes and production sheets accurately and work effectively under time pressure.

• GCC experience preferred but not essential.
  
  

What We Are Looking For

• A reliable pastry professional with strong Arabic pastry foundations and good product knowledge.

• Someone who values consistency, cleanliness, authenticity, and quality.

• A team player who follows direction well and works with discipline.

• Good attention to detail and the ability to work at pace without compromising standards.

• Willingness to learn and grow within a multi-brand pastry and bakery platform.