Cluster Executive Pastry Chef for Luxury Resorts

About the role

The Cluster Executive Pastry Chef will lead the pastry and bakery operations across both Raffles and Fairmont resorts at the Red Sea Project. Reporting to the Cluster Executive Chef, you will shape the dessert portfolio, ensure brand consistency and drive culinary innovation in a luxury hospitality environment.

Key responsibilities

• Oversee daily pastry and bakery production for all restaurants, lounges, banquets, in‑room dining and retail outlets across both properties.
• Develop and enforce standard recipes, presentation guidelines and cost‑control measures.
• Collaborate with the Cluster Executive Chef and F&B leadership to align pastry concepts with the overall culinary vision.
• Lead, mentor and schedule a team of pastry chefs, bakers, chocolatiers and decorators, handling performance reviews and succession planning.
• Manage pastry budgets, monitor food and labour costs and participate in menu engineering and profitability analysis.
• Ensure compliance with health, safety, sanitation and hygiene standards in all pastry areas.
• Support business development by creating bespoke dessert offerings for events, weddings and retail concepts.
• Work with procurement to source premium, sustainable ingredients and partner with marketing for seasonal promotions.

Required profile

• Degree or diploma in Culinary Arts / Pastry & Bakery or equivalent certification.
• Minimum 10 years progressive experience in luxury hotels or resorts, including at least 5 years in a senior pastry leadership role.
• Proven ability to manage multiple outlets or properties within a luxury or cluster environment.
• Strong leadership, communication and organizational capabilities.
• Fluent English; Arabic knowledge is an asset.

Required skills

• Advanced pastry, chocolate, confectionery and viennoiserie techniques.
• Artistic plating and dessert presentation.
• Menu engineering and cost analysis.
• Food safety, sanitation and hygiene compliance.