Pastry Chef

About the role

The Pastry Chef will lead the pastry team in creating high‑quality, consistent pastries for all hotel outlets. This role combines hands‑on baking with staff supervision, ensuring guest satisfaction while managing the operating budget.

Key responsibilities

• Lead, coach and schedule the pastry culinary team, stepping in to prepare items when needed.
• Develop new pastry concepts, maintain artistic presentation, and ensure flavor excellence.
• Monitor and enforce food safety, sanitation, and storage standards.
• Control inventory, purchasing, receiving, and waste to stay within budget.
• Supervise daily pastry operations, ensuring compliance with all Food & Beverage policies and local regulations.
• Gather employee feedback, promote a collaborative environment, and address performance issues.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of sanitation, food handling, and budgeting.

Required skills

• Pastry baking and dessert preparation
• Food safety compliance
• Inventory and waste control

What we offer

• Opportunity to work in a dynamic hotel environment in Nouakchott.
• Professional development and training for culinary staff.