Bakery Chef

IHG Hotels & Resorts; Jeddah; On-site; SAR 167,400 - 279,000; Full time

Job summary

IHG Hotels & Resorts is seeking a Bakery Chef to lead the creation of diverse breads, pastries, cakes, and desserts for outlets, room service, and banquets. You will translate culinary creativity into consistent, high‑quality products across shifts.

The role requires strong technical baking skills, supervisory experience, and a focus on safety, portioning, and cost control to delight guests and sustain revenue growth.

Qualifications

• Diploma or Bachelor’s degree in Culinary Arts, Patisserie, Bakery, or related field preferred (or equivalent professional experience).
• 2–5 years of professional bakery/pastry experience; supervisory experience preferred.
• Strong technical baking skills across breads, viennoiserie, pastries, and plated desserts.
• Knowledge of food safety standards and local certification/permits as required.
• Ability to read recipes, scale production, and perform basic food-cost calculations.
• Excellent time-management, organization, and leadership skills; strong attention to detail.
• Ability to communicate in the local language; additional languages an advantage.

Responsibilities

• Lead bakery production: prepare, bake, finish, and present a wide range of breads, pastries, cakes, and desserts.
• Develop and standardize recipes, portioning, and plating for outlets, room service, and banquets.
• Ensure consistent product quality, taste, texture, and visual presentation across shifts.
• Plan daily production schedules, forecast yields, and manage mise en place to meet demand.
• Supervise, train, and mentor bakery team members; delegate tasks and maintain performance standards.
• Maintain strict food safety, sanitation, and allergen‑control procedures; ensure compliance with local regulations.
• Monitor ingredient stocks, control food costs, minimize waste, and support inventory/ordering processes.
• Collaborate with outlets, banquet coordinators, and culinary leadership on menus, special events, and dietary needs.
• Innovate seasonal and promotional items to enhance guest experience and drive revenue.

Skills

Bakery expertise

Supervisory experience

Recipe scaling

Food safety knowledge

Time management

Leadership

Education

Diploma or Bachelor’s degree in Culinary Arts/Bakery

Job description

Overview

As our Bakery Chef, you’ll lead the creation of fresh, delicious baked goods that delight guests across our outlets—from breakfast pastries and artisan breads to plated desserts and banquet desserts. You’ll blend creativity, technical skill, and consistency to deliver exceptional quality every day.

Key Responsibilities

• Lead bakery production: prepare, bake, finish, and present a wide range of breads, pastries, cakes, and desserts.
• Develop and standardize recipes, portioning, and plating for outlets, room service, and banquets.
• Ensure consistent product quality, taste, texture, and visual presentation across shifts.
• Plan daily production schedules, forecast yields, and manage mise en place to meet demand.
• Supervise, train, and mentor bakery team members; delegate tasks and maintain performance standards.
• Maintain strict food safety, sanitation, and allergen‑control procedures; ensure compliance with local regulations.
• Monitor ingredient stocks, control food costs, minimize waste, and support inventory/ordering processes.
• Collaborate with outlets, banquet coordinators, and culinary leadership on menus, special events, and dietary needs.
• Innovate seasonal and promotional items to enhance guest experience and drive revenue.

Required Qualifications

• Diploma or Bachelor’s degree in Culinary Arts, Patisserie, Bakery, or related field preferred (or equivalent professional experience).
• 2–5 years of professional bakery/pastry experience; supervisory experience preferred.
• Strong technical baking skills across breads, viennoiserie, pastries, and plated desserts.
• Knowledge of food safety standards and local certification/permits as required.
• Ability to read recipes, scale production, and perform basic food‑cost calculations.
• Excellent time‑management, organization, and leadership skills; strong attention to detail.
• Ability to communicate in the local language; additional languages an advantage.

Benefits

We offer a competitive salary, full uniform, staff dining discounts, access to industry‑leading training, and opportunities for culinary growth. Our wellbeing framework supports your health, lifestyle, and workplace needs.

Equal Employment Opportunity Statement

We provide equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.