Executive Pastry Chef

RAFFLES; Saudi Arabia; On-site; SAR 40,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is on the lookout for a talented Executive Pastry Chef to lead their pastry department. This role involves crafting innovative menus and ensuring the highest quality standards while managing a dedicated team. The ideal candidate will bring extensive experience in culinary operations, a passion for guest satisfaction, and the ability to maintain operational excellence. Join a dynamic environment where your creativity and leadership will shine, and help create memorable culinary experiences for guests.

Qualifications

• 5+ years of experience managing culinary operations in a hotel or resort.
• Proficiency in English; additional languages are a plus.

Responsibilities

• Design innovative pastry menus and oversee quality control.
• Lead and mentor the pastry team while managing kitchen operations.

Skills

Culinary Operations Management

Menu Development

Quality Control

Staff Management

Financial Management

Communication Skills

Education

Diploma in Hospitality Management

Certifications in Food & Beverage

Tools

MS Office

Job description

Job Description: Executive Pastry Chef

We are seeking a talented and experienced Executive Pastry Chef to lead our pastry department in delivering exceptional culinary experiences. The ideal candidate will oversee menu creation, manage the pastry team, maintain quality standards, and ensure operational excellence to delight our guests.

Responsibilities include:

1. Menu Development: Design innovative pastry menus aligned with the Fairmont brand, including seasonal and special occasion desserts, collaborating with culinary leadership to enhance the overall dining experience.
2. Leadership & Staff Management: Lead, mentor, and manage the pastry team, conduct training, and ensure high standards and efficient operations.
3. Quality Control: Maintain top quality for all pastry and bakery items, conduct tastings, and monitor presentation standards.
4. Operational Management: Oversee daily kitchen operations, manage inventory and costs, and ensure health and safety compliance.
5. Guest Experience: Engage with guests, customize desserts for events, and reflect the hotel's luxury service standards.
6. Financial Management: Develop and oversee the pastry department's budget, monitor costs, and implement cost-saving measures.
7. Collaboration & Communication: Work with hotel leadership, participate in promotional activities, and foster a collaborative work environment.
8. Additional Responsibilities: Maintain knowledge of hotel services, food safety standards, attend meetings, and perform other duties as assigned.

Qualifications:

• Diploma from a reputable Hospitality Management or Culinary school preferred.
• Additional certifications in Food & Beverage are advantageous.
• Minimum 5 years of experience managing culinary operations in a hotel or resort environment.
• Proficiency in English; additional languages are a plus.
• Strong knowledge of MS Office applications.
• Professional demeanor with sound HR and business skills.

Company Industry: Hotels, Hospitality

Department / Functional Area: Chefs, F&B, Front Desk

Keywords: Executive Pastry Chef

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