Cluster Executive Pastry Chef

Accorhotel; Medina; On-site; SAR 300,000 - 600,000; Full time

Job summary

Accor, overseeing Raffles and Fairmont Red Sea, seeks a Cluster Executive Pastry Chef to lead pastry and bakery operations across multiple venues and outlets. The role ensures luxury, artistry, and brand alignment in every pastry creation.

You will drive menu development, mentor a diverse pastry team, manage budgets, and ensure top-tier quality, safety, and presentation while collaborating with marketing, events, and procurement for key initiatives.

Qualifications

• Degree in Culinary Arts or Pastry & Bakery from a recognized culinary institution.
• 10+ years of progressive luxury hotel pastry experience, including senior leadership roles.
• Fluency in English; Arabic knowledge is an asset.

Responsibilities

• Oversee daily pastry and bakery operations across restaurants, lounges, banquets, in-room dining, and retail pastry points.
• Develop and implement standard recipes and presentation guidelines ensuring consistency, quality and cost control.
• Collaborate with Cluster Executive Chef and Food & Beverage leadership to align pastry offerings with the culinary vision.
• Lead and mentor a team of pastry chefs, bakers, chocolatiers and decorators across two properties.

Skills

Pastry leadership

Team leadership

Menu development

Quality assurance

Cost control

Health & safety

Brand alignment

Budget management

Staff mentoring

Training

Education

Culinary Arts Degree

Job description

Reporting to the Cluster Executive Chef the Cluster Executive Pastry Chef is responsible for leading and inspiring the pastry and bakery operations across both Raffles and Fairmont Red Sea This pivotal leadership role ensures that all pastry products reflect the distinct brand identities and culinary philosophies of each property while maintaining the highest standards of excellence creativity and consistency The role involves strategic menu development team leadership quality assurance and collaboration across multiple outlets and banqueting operations

Key Roles amp Responsibilities

• Oversee the daily pastry and bakery operations for all restaurants lounges banquets in-room dining and retail pastry points across both properties
• Develop and implement standard recipes and presentation guidelines ensuring consistency quality and cost control
• Collaborate closely with the Cluster Executive Chef and Food amp Beverage leadership team to align pastry offerings with the overall culinary vision
• Drive innovation in dessert and pastry creation balancing modern trends with the sophistication expected from Raffles and Fairmont brands
• Ensure compliance with health safety sanitation and hygiene standards in all pastry operations
• Lead mentor and inspire a team of pastry chefs bakers chocolatiers and decorators across both properties
• Identify training and development needs fostering a culture of excellence creativity and continuous learning
• Manage team scheduling performance evaluations and succession planning
• Promote a positive and inclusive work environment supporting Accor s values of diversity and respect
• Manage pastry-related budgets including food cost labor cost and productivity targets
• Participate in menu engineering and cost analysis to maximize profitability while maintaining brand standards
• Support business development through creative product offerings for events weddings and retail
• Work with procurement to source premium ingredients sustainably and cost-effectively
• Ensure every pastry experience reflects the luxury artistry and storytelling of the Raffles and Fairmont brands
• Collaborate with marketing and events teams for special promotions seasonal menus and culinary showcases
• Engage with guests when appropriate gathering feedback and fostering memorable experiences
• Other responsibilities as assigned by the Management

Education

• Degree or diploma in Culinary Arts / Pastry & Bakery or equivalent certification from a recognized culinary institution.

Experience

• Minimum of 10 years of progressive experience in luxury hotels or resorts, with at least 5 years in a senior pastry leadership role.

Expertise

• Advanced skills in pastry, chocolate, confectionery, viennoiserie, and artistic presentation.
• Proven experience managing multiple outlets or properties within a luxury or cluster environment.
• Strong leadership, communication, and organizational skills.
• Passion for excellence and creativity.
• Strategic and operational leadership.
• Business and financial acumen.
• Team builder and mentor.
• Strong sense of aesthetics and attention to detail.
• Adaptability and cultural sensitivity.
• Fluent in English; knowledge of Arabic is an asset.