EXECUTIVE PASTRY CHEF [ Lahore, Pakistan] "URGENT HIRING"
Full time | Reap HR Consultancy | Pakistan
Posted On 15/10/2026
Job Information
Job Opening ID ZR_2858_JOB
Restaurant/Food Services
Number of Positions 1
Work Experience 4-5 years
Languages English
PKR 230,000-280,000
City Lahore
State/Province Punjab
54000
Job Description
WE ARE HIRING
EXECUTIVE PASTRY CHEF -Lahore, Pakistan
Artisan Breads | Sourdough | Croissants | Premium Pastries
- Recruitment Company: REAP Recruitment & HR Consultancy
- Job Location: Lahore, Pakistan
- Industry: Hospitality / Food & Beverage / Bakery & Pastry
- Employment Type: Full-Time
- Monthly Salary: PKR 230,000-280,000
- Experience: Previous UAE or GCC experience mandatory
Job Summary
We are seeking a highly skilled, creative, and experienced Executive Pastry Chef for a professional hospitality and food service Premium Restaurant in Lahore, Pakistan.
The ideal candidate must possess strong technical expertise in artisan bread production, sourdough, croissants, premium pastries, cakes, and desserts , along with proven experience managing pastry kitchen operations.
The successful candidate will be responsible for overseeing pastry production, maintaining exceptional quality and presentation standards, ensuring operational efficiency, and delivering consistent results in a professional kitchen environment.
Candidates with previous experience in the UAE or other GCC countries are required.
Key Responsibilities:
Pastry & Bakery Production
- Prepare and oversee the production of premium pastries, cakes, desserts, croissants, and artisan breads.
- Produce authentic sourdough bread using proper starter maintenance, fermentation, proofing, and baking techniques.
- Prepare croissants and laminated pastry products using professional lamination methods.
- Develop and follow standardised recipes to maintain consistent taste, texture, and presentation.
- Ensure accurate ingredient measurements, portion control, and product specifications.
- Oversee daily pastry preparation, baking, decorating, and finishing.
- Create attractive dessert presentations and introduce innovative pastry products.
Kitchen Operations & Quality Control
- Coordinate daily pastry kitchen operations and production schedules.
- Maintain consistent product quality, freshness, and presentation.
- Monitor ingredient inventory, storage, stock rotation, and wastage.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Maintain proper handling and use of bakery equipment.
- Coordinate with kitchen staff to ensure efficient workflow and timely production.
- Maintain productivity and quality during busy service periods.
Requirements
Mandatory Requirements
- Proven professional experience as an Executive Pastry Chef or Senior Pastry Chef .
- Previous working experience in the UAE or GCC countries is mandatory.
- Strong hands-on expertise in artisan breads and sourdough production.
- Excellent knowledge of croissant preparation, dough lamination, and proofing techniques.
- Professional experience preparing pastries, cakes, desserts, and bakery products.
- Strong baking, decorating, finishing, and presentation skills.
- Ability to oversee daily pastry production and coordinate kitchen operations.
- Good understanding of ingredient management, portion control, and waste reduction.
- Knowledge of professional kitchen hygiene and food safety procedures.
- Strong organisational skills, creativity, attention to detail, and time management.
- Ability to maintain quality and work effectively under pressure.
Preferred Skills
- Experience in premium hotels, luxury restaurants, artisan bakeries, or high-end pastry operations.
- Ability to develop new bakery and dessert menu items.
- Experience coordinating pastry kitchen teams.
- Strong understanding of international bakery and pastry standards.
Salary & Benefits
Monthly Salary: PKR 230,000-280,000 (AED 4,000)
- Transportation
- Accommodation
- Medical insurance
- Annual flight ticket, as applicable
Final employment terms and benefit eligibility will be confirmed by the employer.
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