Executive Pastry Chef (Expat)

About the role

The President Hotel Cairo is seeking an experienced Executive Pastry Chef to lead its pastry and bakery operations across the hotel. This expatriate position will be responsible for creating modern European pastries, plated desserts, and high‑quality breakfast items while ensuring consistent quality and presentation.

Key responsibilities

• Lead and manage all pastry and bakery operations across hotel outlets.
• Develop and execute modern European pastry concepts for the shop and restaurant.
• Create plated desserts and premium breakfast buffet products.
• Maintain strict food safety, hygiene, and sanitation standards.
• Control food cost, recipe costing, portion control, and production efficiency.
• Train, schedule, and develop the pastry and bakery team.
• Manage inventory, stock control, and efficient production workflows.
• Collaborate with the Executive Chef and F&B leadership on new concepts and seasonal menus.

Required profile

• Formal culinary or pastry education from a recognized institution (preferred).
• Proven experience as a Pastry Chef or Executive Pastry Chef in upscale hotels, resorts, or fine‑dining restaurants.
• Strong knowledge of modern European pastry, including sourdough products.
• Excellent English communication skills; additional languages are a plus.
• Previous experience working in the Middle East or Africa is advantageous.

Required skills

• Production efficiency
• Hygiene and sanitation standards
• Recipe costing
• Portion control
• Pastry bakery operations
• Food safety
• Inventory and stock control
• Modern European pastry