Executive Pastry Chef

Client of Rawaj Company for Recruitment; Saudi Arabia; On-site; SAR 167,400 - 223,200; Full time

Job summary

Client of Rawaj Company for Recruitment is looking for an Executive Pastry Chef in Saudi Arabia. The ideal candidate will blend classic pastry mastery with Asian dessert expertise, leading the pastry department to create innovative dessert menus and ensure high production quality.

Responsibilities include managing the pastry team's operations, adhering to health regulations, and delivering exceptional culinary experiences. Candidates should have extensive experience in a leadership role in upscale culinary settings.

Qualifications

• 5-10 years of professional pastry experience.
• 3-4 years in a leadership role within high-end restaurants or luxury hotels.
• Exceptional grasp of food costing and inventory control.

Responsibilities

• Design and create innovative seasonal pastry menus.
• Ensure all pastry products meet standards for taste and presentation.
• Lead, train, and motivate the pastry team.

Skills

Asian pastry techniques

Leadership

Food costing

Inventory control

Communication skills

Collaboration

Education

Bachelor’s degree in Hospitality or related field

Culinary arts degree or pastry certification

Job description

Job Overview

Join a leading and well-established fast‑food brand in Saudi Arabia recognized for delivering high‑quality dining experiences across the Kingdom. As an Executive Pastry Chef leading our pastry department, you will specialize in contemporary and traditional Asian pastries and desserts. The ideal candidate will combine mastery of classic pastry techniques with deep expertise in Asian flavor profiles, ingredients, and presentation styles, including but not limited to Japanese, French‑Asian fusion, Taiwanese, Hong Kong, and Southeast Asian desserts.

Key Responsibilities

• Design and create innovative seasonal and visually appealing pastry menus for all outlets and events.
• Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas.
• Ensure all pastry products meet the standards for taste, presentation, and consistency.
• Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed.
• Conduct regular quality checks to maintain high standards in every aspect of pastry production.
• Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality.
• Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels.
• Analyze sales reports and forecast demand to ensure the correct quantity of products is prepared.
• Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards.
• Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff.
• Schedule, supervise, and evaluate team members to ensure smooth kitchen operations.
• Consistently deliver exceptional pastry experiences that exceed guest expectations and reflect the company’s standards.
• Enforce and adhere to strict health and safety regulations in the kitchen.
• Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.

Qualifications

• Bachelor’s degree in Hospitality, Tourism, or a related field.
• Minimum of 5‑10 years of professional pastry experience, with at least 3‑4 years in a leadership role (Executive Pastry Chef, Head Pastry Chef, or Pastry Sous Chef) within high‑end restaurants, luxury hotels, or specialized premium Asian bakeries.
• Exceptional grasp of food costing, inventory control, kitchen operations, P&L analysis, and high‑volume supply‑chain logistics.
• Proven, deep expertise in Asian pastry techniques (e.g., mochi making, laminated doughs for Asian breads, delicate sponge cakes, chiffon techniques, and modern Asian‑French fusion presentation).
• Mastery of avant‑garde pastry techniques, chocolate work, sugar work, and high‑volume production logistics.
• A collaborative mentor who thrives under pressure, possesses excellent communication skills, and fosters a positive kitchen culture.
• Culinary arts degree or professional pastry certification highly preferred.
• Fluent in English.