Executive Pastry Chef: Lead Creative Desserts & Team

Four Seasons Hotel; Saudi Arabia; Sur place; SAR 200 000 - 320 000; Plein temps

Résumé du poste

Four Seasons Hotel is seeking a Senior Pastry Chef to lead the pastry & bakery department in a demanding, fast-paced resort environment. You will design exquisite desserts, maintain high quality and presentation, and mentor a skilled pastry team to excel in service.

Collaboration with the Executive Chef to craft innovative dessert menus and control inventory, ensuring compliance with health, safety, and sanitation standards.

Qualifications

• College degree in Culinary Arts or Hotel/Restaurant Management, or equivalent experience.
• 5–7 years in a culinary leadership role, specializing in pastry design.
• Proven experience in managing a pastry & bakery team in a fast-paced environment.

Responsabilités

• Lead and manage the pastry & bakery department.
• Ensure high standards of quality, consistency and presentation.
• Oversee daily pastry kitchen operations and efficient use of resources.
• Train and develop staff with necessary skills.
• Stay current with industry trends and innovations.
• Collaborate with Executive Chef on dessert menus.
• Manage inventory and ordering to keep the kitchen well-stocked.
• Ensure health, safety and sanitation regulations compliance.
• Foster teamwork and high performance within the pastry department.

Connaissances

Pastry design

Team leadership

Leadership

Communication

English proficiency

Time management

Organizational skills

Industry trends

Formation

Culinary Arts degree

Hotel/Restaurant Management degree

Outils

Culinary production equipment

Food & Beverage computer systems

Description du poste

Four Seasons Hotel is seeking a Senior Pastry Chef to lead the pastry & bakery department in a demanding, fast-paced resort environment. You will design exquisite desserts, maintain high quality and presentation, and mentor a skilled pastry team to excel in service.

Collaboration with the Executive Chef to craft innovative dessert menus and control inventory, ensuring compliance with health, safety, and sanitation standards.