Pastry Chef

Portaluna, a Morgans Originals Hotel

Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.

This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.

Responsibilities

Creative Leadership & Menu Innovation

• Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.
• Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.
• Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.

Operational & Quality Excellence

• Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.
• Maintain compliance with HACCP and all local food safety regulations.
• Optimize production to control waste while preserving premium quality.

Team Development & Culture

• Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.
• Conduct regular training sessions to enhance technical skills and service orientation.
• Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.
• Provide ongoing coaching and development opportunities aligned with departmental goals.

Financial & Inventory Management

• Manage budgets, control food and labor costs, and align with hotel financial objectives.
• Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.
• Support monthly forecasting and reporting with the Executive Chef and Finance team.

Guest Engagement & Brand Collaboration

• Actively engage with guests during key dining events and special occasions.
•  Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.
• Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.

Service Excellence & Quality:

• Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.
• Implement Service Standards & Training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.
• Guest Feedback Integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.

Training & Development:

• Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.
• Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.
• Encourage creativity, collaboration, and a positive work environment within the kitchen.
• Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.

Sustainability:

• Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.
• Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.
• Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.

Compliance & Standards:

• Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.
• Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.
• Ensure all staff are properly trained in emergency procedures and health & safety protocols.

Abilities/Key Competencies/Skills

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.

Leading Myself

• Positive Orientation
• Operational Decision Making
• Self-Development & Management

Leading Others

• Developing an Empowered Team
• Leading an Engaged and Diverse Team
• Communication

Leading the Business

• Advocating Guest Passion
• Business Planning and Analysis
• Business Improvement and Change

Experience/Certificates/Education

• Experience: Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.
• Education: Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.
• Skills & Attributes:

• Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.
• Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.
• Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.
• Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.
• Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.
• Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.
• Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.
• Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.
• Adaptability & Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.
• Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.
• Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.

• Language:

• Excellent reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.

What awaits you...

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.