BAKERY & PASTRY CHEF

Required Skills

The ideal candidate will have a minimum of 3 years of professional bakery and/or pastry experience, with hands-on capability across both sections preferred. Experience in hotels, premium lounges, airline catering, high-end bakeries, luxury restaurants, or large-scale hospitality operations is also preferred. Strong practical knowledge of doughs, fermentation, proofing, baking, creams, mousses, tarts, and plated desserts, along with solid understanding of flour types, yeast activity, hydration, temperature control, recipe scaling, and chocolate tempering are essential. A strong knowledge of HACCP, food hygiene, allergen management, and safe storage is required, as is the ability to reproduce standardized recipes accurately at high volume while maintaining food-cost awareness. Excellent attention to detail, cleanliness, organization, portion control, and production deadlines are crucial, as is flexibility to work shifts, weekends, and public holidays.

We are seeking an experienced and versatile Bakery & Pastry Chef to prepare and produce high-quality breads, viennoiserie, baked goods, cakes, desserts, pastries, creams, mousses, tarts, and other premium products for a lounge and hospitality operation in Egypt. The ideal candidate will combine strong bakery and pastry techniques with precision, creativity, recipe standardization, food-safety discipline, portion and cost control, and the ability to maintain consistent quality during high-volume production.Key Responsibilities:• Prepare and produce breads, viennoiserie, cakes, desserts, tarts, mousses, creams, and plated desserts.• Manage bakery and pastry doughs, batters, glazes, sauces, and decorations according to standardized recipes.• Control mixing, fermentation, proofing, baking, chilling, and holding processes.• Monitor oven temperatures, baking times, humidity, and batch consistency.• Prepare chocolate and confectionery components, maintaining correct tempering and temperature control.• Ensure all products meet required standards for taste, texture, appearance, portion, and premium presentation.• Prepare daily production plans based on forecast guest volumes, events, and service periods.• Control production quantities, ingredient usage, yields, spoilage, and food waste.• Maintain accurate recipe measurements, yield standards, recipe costing, and portion specifications.• Oversee ingredient quality, storage temperatures, labeling, FIFO, and FEFO practices.• Maintain strict HACCP, food-safety, hygiene, sanitation, and allergen-control standards.• Keep workstations, ovens, mixers, proofers, chillers, and equipment clean and organized.• Coordinate closely with Executive Chef, Kitchen, F&B, Stores, Procurement, and Cost Control teams.• Support stock counts, ingredient requisitions, inventory control, and production forecasts.• Train and supervise junior bakery and pastry team members where required.• Support menu development, product trials, VIP/event requirements, and seasonal items.Requirements:• Minimum 3 years of professional bakery and/or pastry experience (hands-on capability across both sections preferred).• Experience in hotels, premium lounges, airline catering, high-end bakeries, luxury restaurants, or large-scale hospitality operations preferred.• Strong practical knowledge of doughs, fermentation, proofing, baking, creams, mousses, tarts, and plated desserts.• Solid understanding of flour types, yeast activity, hydration, temperature control, recipe scaling, and chocolate tempering.• Strong knowledge of HACCP, food hygiene, allergen management, and safe storage.• Ability to reproduce standardized recipes accurately at high volume while maintaining food-cost awareness.• Excellent attention to detail, cleanliness, organization, portion control, and production deadlines.• Flexibility to work shifts, weekends, and public holidays.