Executive Pastry Chef

About the role

dnata is one of the world’s largest air services providers. Established in 1959, the company ensures the aviation industry operates smoothly and efficiently in 127 airports. Offering ground handling, cargo, travel, and flight catering services in 35 countries across six continents, dnata is a trusted partner for over 300 airline customers around the world. Each day, the company handles over 1,900 flights, moves over 8,500 tons of cargo, books over 16,000 hotel stays, and uplifts over 320,000 meals. Our Mission: To be the world's most admired air and travel provider. Our Core Values: We Are Safe, We Are Future Thinkers, We Play To Win, We Respect Everyone and Work As A Team. The Executive Pastry Chef at dnata leads all pastry and bakery operations, overseeing the creation, production, quality, and presentation of desserts, breads, pastries, and specialty baked goods. This role is responsible for product development, team leadership, food cost management, quality assurance, and maintaining high culinary standards while ensuring compliance with food safety regulations.

Responsibilities

• Design and develop innovative pastry, dessert, bakery, and seasonal menu offerings for airline clients.
• Maintain consistency, quality, and presentation standards across all pastry products.
• Research industry trends and introduce and explore new techniques, ingredients, and concepts.
• Collaborate with culinary and food & beverage teams on menu planning and special events.
• Lead menu presentations for the pastry and dessert offerings.
• Oversee daily pastry kitchen operations and production schedules.
• Ensure efficient workflow and timely delivery of products.
• Monitor inventory levels and manage ordering of ingredients and supplies.
• Control food costs, waste, and labor expenses to meet budget targets.
• Assist with all planning, staff training and opening of new pastry kitchens.
• Recruit, train, mentor, and supervise pastry chefs, bakers, and support staff.
• Conduct performance evaluations and provide ongoing coaching.
• Create staff schedules and manage labor allocation.
• Foster a positive, professional, and high-performance kitchen culture.
• Ensure compliance with food safety, sanitation, and health regulations.
• Maintain cleanliness and organization of pastry production areas.
• Implement quality control procedures and product testing.