Pastry Chef / Baker

Prepare and bake a wide variety of pastries, cakes, breads, desserts, croissants, puff pastries, Arabic sweets, and bakery products.

Develop creative dessert menus and bakery items suitable for hotel and catering operations.

Ensure consistency in taste, quality, presentation, and portion control of all bakery and pastry products.

Monitor inventory levels of bakery ingredients and coordinate with procurement for timely replenishment.

Maintain hygiene, cleanliness, and food safety standards in compliance with HACCP and company policies.

Supervise and guide bakery assistants and junior staff in daily production activities.

Ensure proper storage and handling of all bakery and pastry ingredients.

Control wastage and maintain cost-effective production methods.

Coordinate with kitchen and catering teams for events, functions, and bulk food production requirements.

Operate bakery equipment and ensure proper maintenance of tools and machinery.

Introduce new recipes and modern baking techniques to enhance menu offerings.

Nationality Preferred: Jordanian / Moroccan / Egyptian

Minimum 5–7 years of experience in hotels, industrial catering, hospitality, or large-scale bakery operations.

Diploma or Certification in Bakery & Pastry Arts or Culinary Arts preferred.

Strong knowledge of Arabic, Continental, and International bakery items and desserts.

Good understanding of HACCP, food hygiene, and safety standards.

Ability to work under pressure and manage bulk production efficiently.

Creative, organized, and detail-oriented personality.

Good communication and teamwork skills.

Ability to work flexible shifts and extended hours when required.