Cluster Executive Pastry Chef - Raffles & Fairmont The Red Sea

Accor; Saudi Arabia; On-site; SAR 150,000 - 200,000; Full time

Job summary

A luxury hospitality group in Saudi Arabia is seeking a Cluster Executive Pastry Chef to lead and inspire the pastry and bakery operations at two premier resorts. This role requires extensive experience in high-end pastry operations and strong leadership skills to manage a creative and efficient team. Responsibilities include developing innovative pastry offerings, ensuring high standards of quality and presentation, and collaborating with culinary teams for menu engineering. A diploma in Culinary Arts and at least 10 years in luxury settings are essential.

Qualifications

• Minimum of 10 years of progressive experience in luxury hotels or resorts.
• At least 5 years in a senior pastry leadership role.
• Fluent in English; knowledge of Arabic is an asset.

Responsibilities

• Oversee the daily pastry and bakery operations across properties.
• Develop and implement standard recipes for consistency and quality.
• Collaborate with culinary teams to align pastry offerings.

Skills

Advanced skills in pastry

Leadership

Communication

Organizational skills

Creativity

Business acumen

Education

Degree or diploma in Culinary Arts / Pastry & Bakery

Job description

Company Description

Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including an overwater restaurant with views of the Red Sea and the mangroves, and a Spa.

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 & 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 & 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

Qualifications

• 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.