Chef De Cuisine - Pastry

Grand Hyatt The Red Sea; Jeddah; On-site; SAR 120,000 - 150,000; Full time

Job summary

A luxury hotel brand is seeking a Chef De Cuisine - Pastry for their outlet in Jeddah. The ideal candidate will ensure the efficient running of the pastry department while upholding the high standards of the brand. Responsibilities include acting as the Production Manager for pastry products to achieve financial goals and facilitate outlet success. Applicants should possess a diploma in Food Production, ideally have at least 2 years of experience, and demonstrate excellent pastry techniques and creativity.

Qualifications

• Minimum 2 years of work experience as Chef De Cuisine - Pastry in a large banquet and multi outlet restaurant operation.
• GCC experience is great, but not a must.

Responsibilities

• Responsible for the efficient running of the department according to Hyatt's standards.
• Function as the Production Manager for all pastry products.
• Ensure pastry products contribute to the successes of outlets and banquets.

Skills

Excellent knowledge of pastry techniques

Ability to execute high end desserts

Operational and administrative skills

Eye for detail and creativity

Education

Professional diploma in Food Production with pastry specialization

Job description

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Chef De Cuisine - Pastry is responsible to function as the Production Manager for all pastry products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Qualifications

• Ideally a professional diploma in Food Production with pastry specialization.
• Minimum 2 years of work experience as Chef De Cuisine - Pastry in a large banquet and multi outlet restaurant operation.
• Excellent knowledge of pastry techniques and proven skills and baked goods.
• Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.
• GCC experience is great, but not a must.
• Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.