Executive Pastry Chef

AccorHotel; Saudi Arabia; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a creative Executive Pastry Chef to lead their pastry kitchen. This role involves designing innovative pastry menus, managing a talented team, and ensuring high-quality standards. The ideal candidate will have a strong culinary background, excellent leadership skills, and a passion for guest satisfaction. Join a dynamic environment where your creativity and expertise will shine, contributing to a luxurious dining experience for guests. If you're ready to take your culinary career to the next level, this opportunity is perfect for you.

Qualifications

• 5+ years of culinary management experience in hotels or resorts.
• Proficiency in English and knowledge of additional languages is a plus.

Responsibilities

• Design innovative pastry menus and develop seasonal desserts.
• Lead and mentor the pastry team while ensuring quality control.

Skills

Culinary Management

Pastry Design

Team Leadership

Quality Control

Guest Engagement

Education

Diploma in Hospitality Management

Culinary School Certification

Tools

MS Office

Job description

The job description provides a comprehensive overview of the Executive Pastry Chef role, covering responsibilities, qualifications, and company details. However, its formatting can be improved for better readability and engagement by properly utilizing HTML tags and organizing content more clearly. Additionally, some repetitive or irrelevant content, such as disclaimers, can be minimized or omitted for conciseness. Here is a refined version with improved structure and clarity:

Job Responsibilities

1. Design and create innovative pastry menus that align with the Fairmont brand and delight guests.
2. Develop seasonal and special occasion desserts catering to the hotel's diverse clientele.
3. Collaborate with the Executive Chef and culinary team to integrate pastry offerings into the overall dining experience.

Leadership and Staff Management

1. Lead, mentor, and manage the pastry team, including chefs, bakers, and assistants.
2. Conduct training to maintain high skill levels and culinary standards.
3. Schedule and assign tasks to ensure efficient operations.

Quality Control

1. Maintain high standards for all pastry and bakery items.
2. Conduct tastings and quality checks for consistency and excellence.
3. Ensure all food presentation meets visual and quality standards.

Operational Management

1. Oversee daily operations of the pastry kitchen for smooth workflow.
2. Manage inventory, supplies, and control costs.
3. Ensure compliance with health and safety regulations.

Guest Experience

1. Engage with guests to understand preferences and incorporate feedback.
2. Create bespoke desserts for events and VIP guests.
3. Ensure guest interactions reflect Fairmont’s luxury service commitment.
4. Develop and manage the pastry department's budget, monitor costs, and implement cost-saving measures.

Collaboration and Communication

1. Work closely with department heads to align pastry operations with hotel strategy.
2. Participate in culinary events and promotions.
3. Foster a positive, creative, and collaborative work environment.

Other Responsibilities

1. Maintain knowledge of all F&B services and hotel features.
2. Follow food safety and hygiene standards (HACCP).
3. Be familiar with fire, life safety, and emergency procedures.
4. Attend meetings, trainings, and briefings as required.
5. Maintain high personal appearance and hygiene standards.
6. Perform additional duties as assigned.

Desired Candidate Profile

Qualifications

• Diploma in Hospitality Management or Culinary School preferred.
• Additional certifications in F&B are advantageous.
• Minimum 5 years of experience in culinary management within hotels or resorts globally.
• Proficiency in English; knowledge of additional languages is a plus.
• Good knowledge of MS Office applications.
• Professionalism, HR management skills, and business acumen.