Pastry Chef
Job Description
An experienced Arabic Sweets and Pastry Chef is required for a full-time position in the Pastry/Kitchen Department in Manama. The successful candidate must have strong knowledge of traditional Arabic and Middle Eastern desserts and the ability to maintain consistent quality, taste, and presentation. Responsibilities include preparing a wide variety of traditional Arabic sweets and pastries, including Baklava, Kunafa, Basbousa, Warbat, Maamoul, Qatayef, Halawet El Jibn, and other regional specialties; preparing fillings, creams, syrups, doughs, nuts, and pastry components from scratch; ensuring consistency in taste, texture, portion size, and presentation; developing and improving traditional recipes with modern and fine-dining presentation when required; monitoring baking temperatures, preparation times, and production quantities; maintaining proper storage, labeling, stock rotation, and ingredient freshness; controlling food waste and assisting with food-cost management; maintaining excellent hygiene and food-safety standards throughout the pastry section; organizing daily production according to restaurant and service requirements; training and supervising junior pastry staff when required; and working closely with the Executive Chef and kitchen team on menu development and seasonal specialties. Applicants must have a minimum of five years of professional experience specializing in Arabic sweets and pastries, strong practical knowledge of Levantine, Gulf, and wider Middle Eastern desserts, and an excellent understanding of pastry preparation, baking, syrups, creams, nuts, chocolate, and dough handling. The role requires the ability to produce both traditional and modern presentations, work efficiently in a high-volume professional kitchen, follow standardized recipes, control portions and food costs, and demonstrate good knowledge of food hygiene and kitchen safety, along with strong attention to detail, consistency, cleanliness, and presentation.
Requirements
- Experience
- 5 Years
- Minimum 5 years of professional experience specializing in Arabic sweets and pastries.
- Strong practical knowledge of Levantine, Gulf, and wider Middle Eastern desserts.
- Excellent knowledge of pastry preparation, baking, syrups, creams, nuts, chocolate, and dough handling.
- Ability to produce both traditional and modern pastry presentations.
- Ability to work efficiently in a high-volume professional kitchen.
- Good knowledge of food hygiene and kitchen safety.
- Strong attention to detail, consistency, cleanliness, and presentation.
- Ability to follow standardized recipes and control portions and food costs.
Benefits
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