Baker

RAFFLES; Saudi Arabia; On-site; SAR 60,000 - 90,000; Full time

Job summary

RAFFLES in Saudi Arabia seeks a dedicated Junior Sous Chef to assist in planning, organizing and coordinating day-to-day bakery and pastry operations within a luxury hotel environment.

You will help produce bread and bakery items to specification, support production planning, and ensure top hygiene and safety standards while maintaining professional presentation during shifts.

Qualifications

• Ability to follow recipes, production specifications and established procedures.
• Ability to work efficiently in a high-volume luxury hospitality environment.
• Strong teamwork and effective communication with colleagues and supervisors.
• Commitment to maintaining the highest standards of hygiene, food safety and cleanliness.
• Professional appearance and positive attitude aligned with luxury standards.

Responsibilities

• Assist Executive Pastry Chef and Sous Chef in planning and organizing bakery operations.
• Produce bread and bakery products for hotel outlets according to recipes and standards.
• Support daily bakery production planning to meet quantities and timelines.
• Assist with ordering, receiving and storage of bakery materials and ingredients.
• Maintain clean, safe and professional working environment in bakery.

Skills

Follow recipes

High-volume environment

Team collaboration

Hygiene & safety

Professional appearance

Education

Culinary/bakery training or certification

Job description

Assist the Executive Pastry Chef and Sous Chef in planning organizing coordinating and ensuring the smooth and efficient daily operation of the Bakery and Pastry section Participate in all food production activities within the kitchen with a primary focus on Bakery and Pastry production while maintaining the highest standards of quality Produce bread and bakery products for all hotel outlets according to established recipes specifications and quality standards Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines Ensure proper handling and use of bakery equipment to prevent loss damage and unnecessary wear of assets and goods Assist with ordering receiving and proper storage of bakery materials and ingredients Minimize and control wastage through accurate production planning portion control and proper storage practices Maintain effective quality and quantity control of bakery production Assist in creating and developing new bakery products in line with the hotel s culinary standards Set up bread and bakery displays when required ensuring attractive and consistent presentation Maintain a clean organized and professional working environment at all times Ensure the highest standards of hygiene sanitation and food safety are consistently maintained Report any major complaints quality concerns equipment issues or operational problems within the Bakery and Pastry section to the Executive Pastry Chef Assist in training bakery colleagues to maintain and continuously improve production and quality standards Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager Maintain knowledge of hotel facilities fire and emergency procedures job responsibilities and employee policies Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef Work effectively as part of a team and demonstrate a positive attitude honesty professionalism and willingness to learn Perform any other duties and responsibilities assigned by the Executive Pastry Chef Junior Sous Chef or Hotel Management

• Previous experience in a bakery or pastry kitchen is preferred.
• Knowledge of bread production, bakery techniques, ingredients, and equipment.
• Knowledge of food hygiene, sanitation, and food safety standards.
• Ability to follow recipes, production specifications, and established procedures accurately.
• Ability to work efficiently in a high-volume luxury hospitality environment.
• Ability to maintain consistent quality and presentation standards.
• Basic knowledge of inventory, storage, production planning, and waste control.
• Ability to communicate effectively with colleagues and supervisors.
• Culinary or bakery training or certification is preferred.
• Previous experience in a luxury hotel or resort environment is preferred.
• Ability to work flexible shifts, including early mornings, weekends, and public holidays.
• Ability to work under pressure while maintaining quality and efficiency.
• Professional appearance, positive attitude, and strong work ethic are required.
• Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness.
• Willingness to participate in training and continuous professional development.
• Ability to perform additional duties or special assignments as required by management.
• Understanding of ultra-luxury guest expectations and brand alignment.
• Experience in project coordination, scheduling, and document control during pre-opening stages.
• Experience in Pre- Opening is a plus.
• Regional Experience is a must.
• A proactive, anticipatory approach with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation aligned with luxury standards.