Pastry Chef

Kempinski Hotels; Yanbu`; On-site; SAR 120,000 - 150,000; Full time

Job summary

A leading hotel chain seeks a Pastry Chef in Yanbu, Saudi Arabia. The role involves supervising pastry kitchen operations, ensuring high standards of food quality, and contributing to menu development. Candidates should have significant kitchen experience, preferably in a luxury setting, and a strong culinary education.

Qualifications

• Minimum 3 years kitchen experience.
• Minimum 1 year in a pastry kitchen role, preferably with a 5* Hotel chain.
• HACCP certification required.

Responsibilities

• Assist the Executive Pastry Chef in supervising the Pastry/Bakery kitchen.
• Ensure high quality of food received and prepared.
• Plan weekly duty rosters and manage departmental budgets.

Skills

Teamwork

Communication

Organizational Skills

Problem Solving

Education

Gastronomic education certificate or equivalent

Tools

Excel

Word

Job description

Application Deadline: 31 December 2025

Department: Kitchen

Location: Saudi Arabia - Yanbu

Description

Plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.



Key Responsibilities

• Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen.
• Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the needs of the target market.
• Develop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Inspect daily, all fresh food received to ensure a high quality is maintained.
• Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed checklists to the Executive Pastry Chef.
• Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.
• Plan the duty rosters on a weekly basis.
• Ensure the proper purchasing request, store requisitioning and controlling of supplies.
• Work with Executive Pastry Chef and Director of Human Resource to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, provide constructive feedback to enhance performance.
• Work with the Executive Pastry Chef in the preparation and management of the department’s budget.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
• Maintain a hygienic kitchen and personal hygiene.
• Be aware of the duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.
  
  

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.




Skills, Knowledge and Expertise

EDUCATION: Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
Must show signs of career development
HACCP certification

EXPERIENCE: To fill the position, the following is required:
Minimum 3 years kitchen experience
Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain
Experience in the retail sector is beneficial
International experience preferred

LANGUAGE: Ability to work and communicate in a multinational environment:

Local language – excellent oral and written skills
English – excellent oral and written skills
Additional language - beneficial

COMPETENCIES:
Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
Excellent written and verbal communication skills.
Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
Ability to identify and delegate tasks effectively.
Excellent organizational and time management skills.
Applies a professional, confidential and ethical approach at all times.
Works in a safe, prudent and organized manner.
Knowledgeable of food safety regulations.

TECHNICAL
COMPETENCIES: Computer literacy adapted to the field of training:

Ability to operate computer and office equipment.
Proficiency in Excel and Word.

INDIVIDUAL
CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

Passionate for Food & Beverage
People Oriented
Passionate for European luxury
Entrepreneurial
Straightforward
Business Acumen
Sense of responsibility
Leader
Team player
Analytical thinker
Flexible and reliable
Tolerant and open minded
Works well under pressure