Executive Pastry Chef

Sofitel; Riyadh; On-site; SAR 150,000 - 200,000; Full time

Job summary

A leading company in the hospitality sector is seeking a highly skilled Pastry Chef to oversee the preparation of cakes, pastries, and desserts in a luxury 5-star setting. In this role, you will lead a team, develop recipes, and ensure compliance with high culinary standards. Your expertise will play a crucial role in enhancing guests' culinary experiences and promoting the company's values.

Qualifications

• Minimum 10 years of pastry/food experience in a luxury 5-star hotel.
• Knowledge of various pastry disciplines including French and American techniques.

Responsibilities

• Develop and document recipes and product specifications.
• Coordinate with teams and maintain culinary standards in the kitchen.
• Plan weekly team rosters and manage staff attendance.

Skills

Leadership

Training

Organization

Proficiency in English

Education

High school diploma

Culinary school training

Job description

The role involves preparing and presenting a wide range of cakes, pastries, desserts, and petits fours that meet customer expectations. The position also requires promoting the work culture and core values of the company.

DUTIES & RESPONSIBILITIES

1. Report punctually in uniform with name badge.
2. Attend daily meetings with the Executive Chef to discuss menus and operational issues.
3. Participate in meetings per the Operational Manual and update the Executive Chef or Sous Chef accordingly.
4. Hold regular meetings with the Pastry/Bakery team and report to the Executive Chef.
5. Establish culinary standards for banquets aligned with target market needs.
6. Ensure culinary standards comply with company and hotel policies.
7. Develop and document product specifications and recipes for use in the computer system and by the Cost Control Manager.
8. Utilize locally and seasonally available ingredients in menus and specials.
9. Inspect daily all received fresh food for quality assurance.
10. Update the Departmental Operations Manual as needed.
11. Coordinate with stewarding to maintain cleanliness and supply standards.
12. Plan weekly rosters, review daily, and manage overtime, holidays, and absenteeism; record accidents and sicknesses.
13. Report machinery and equipment issues, follow up on repairs.
14. Instruct staff on proper equipment usage, ensuring compliance with health and safety regulations.
15. Complete material checklists and ensure departmental work is properly carried out.
16. Ensure night shift coverage and communicate relevant information to the next shift.
17. Maintain hotel records and forms as per policies.
18. Assist in interviewing and recruiting pastry/bakery staff.
19. Plan and conduct skills training sessions, maintain records.
20. Develop standard recipes to control food costs and optimize productivity.
21. Monitor operating costs, analyze menu offerings, and develop menus and specials suitable for the target market.

Qualifications

• Proficiency in English (reading, writing, speaking).
• High school diploma and culinary school training.
• Knowledge of French, Arabic, and American pastries, pull sugar, cake decorating, and showpieces.
• Strong leadership, training, and organizational skills.

Experience

Minimum of 10 years of pastry/food experience in a luxury 5-star hotel.

Note: This description is not exhaustive; additional tasks of similar nature may be assigned as needed.