Pastry Chef

ACCOR; Eastern Province; On-site; SAR 52,000 - 76,000; Full time

Job summary

Accor Hotels Eastern Province is seeking a talented Pastry Chef to join our luxury culinary team at a prestigious 5-star property. You will lead French patisserie productions, craft Arabic sweets, and create contemporary Middle Eastern confections to meet five-star standards.

You will oversee desserts for buffets, à la carte, banquets and VIP events, maintaining high quality, hygiene and portion control while inspiring pastry innovation.

Qualifications

• Diploma or professional qualification in Pastry Arts, Baking, Culinary Arts, or a related field.
• Minimum 2–3 years of pastry experience in a 5-star hotel or luxury setting.
• Strong knowledge of French patisserie, Arabic sweets, and dessert presentation.
• Experience in buffet production, banquets and high-volume pastry kitchens is an advantage.

Responsibilities

• Prepare and produce a wide variety of French pastries, cakes, tarts, baked goods, chocolates and international desserts.
• Prepare and present traditional Arabic sweets and Middle Eastern desserts with authentic flavors and textures.
• Demonstrate strong technical knowledge of classical and contemporary pastry methods including dough preparation and dessert finishing.
• Create innovative desserts and pastry products that meet luxury standards and reflect culinary trends.
• Ensure consistency in taste, texture, quality, portion size and presentation across all products.
• Prepare desserts for restaurants, all-day dining, buffets, room service, banquets, catering and VIP guest amenities.
• Maintain high standards of craftsmanship, creativity and attention to detail throughout production.
• Adapt traditional sweets for luxury hotel buffets and special events while preserving cultural integrity.

Skills

French patisserie

Attention to detail

Creativity

Teamwork

Education

Diploma in Pastry Arts or Culinary Arts

Job description

Job Summary

We are seeking a talented creative and highly skilled strong Pastry Chef strong to join our culinary team at a prestigious 5-star hotel The successful candidate will be responsible for preparing producing and presenting an extensive range of French pastries international desserts traditional Arabic sweets and contemporary Middle Eastern confectionery in accordance with luxury hospitality standards The ideal candidate must demonstrate strong technical expertise in French patisserie including laminated dough entremets mousse chocolate work and plated desserts alongside practical knowledge of traditional Arabic sweets such as baklava kunafa maamoul basbousa qatayef and other regional specialties The Pastry Chef will contribute to menu development buffet presentation la carte dessert production banquet operations seasonal celebrations and VIP guest experiences while maintaining exceptional standards of food quality creativity hygiene cost control and guest satisfaction Join a hotel that is a member of the Accor network whose group brings together more than 45 brands 5 500 hotels 10 000 restaurants and lifestyle destinations Here we believe in you and what you bring to the table There are many opportunities for development and advancement Every gesture every smile every action contributes to creating a positive and memorable impact for our customers our colleagues and also for our planet Together we embody the vision of responsible hospitality Take the opportunity to become a Heartist and let your heart guide you in this world where life beats faster

Key Responsibilities

• Prepare and produce a wide variety of French pastries cakes tarts baked goods chocolates confectionery and international desserts
• Prepare and present traditional Arabic sweets and Middle Eastern desserts while maintaining their authentic flavors textures and preparation techniques
• Demonstrate strong technical knowledge of classical and contemporary pastry methods including dough preparation baking fillings creams mousses chocolate work and decorative finishing
• Create innovative desserts and pastry products that meet the hotel s luxury standards and reflect current culinary trends
• Ensure consistency in taste texture quality portion size and presentation across all products
• Prepare desserts and pastries for restaurants all-day dining outlets buffets room service banquets catering functions and VIP guest amenities
• Maintain high standards of craftsmanship creativity and attention to detail throughout the production process
• Prepare and present a variety of traditional Arabic sweets Middle Eastern confectionery and regional dessert specialties in accordance with established recipes and quality standards
• Maintain authenticity in flavors preparation methods ingredients and presentation while ensuring consistency and premium product quality
• Adapt traditional sweets for luxury hotel buffets special dining experiences festive occasions and high-profile events
• Contribute to the preparation of seasonal and cultural dessert selections including those offered during Ramadan Eid and other special celebrations
• Explore creative ways to enhance the presentation of traditional sweets while respecting their cultural identity and culinary heritage
• Ensure proper handling storage freshness and presentation of all Arabic sweets and related products
• Assist the Executive Chef or Executive Pastry Chef in developing testing and updating pastry and dessert menus
• Contribute creative ideas for French patisserie Arabic sweets international desserts and contemporary confectionery
• Develop new dessert concepts that incorporate seasonal ingredients premium products and regional flavors
• Standardize recipes preparation methods portion sizes yields and presentation guidelines
• Support the development of dessert selections for fine dining afternoon tea buffet displays weddings banquets and special events
• Adapt products to accommodate dietary requirements where feasible while maintaining food safety and quality standards
• Stay informed about emerging pastry techniques international trends and innovative dessert presentation methods
• Ensure all pastries desserts and confectionery items are presented attractively and consistently in accordance with five-star hotel standards

Qualifications

Qualifications Qualifications amp Experience Diploma or professional qualification in Pastry Arts Baking Culinary Arts or a related field Minimum of 2 3 years of relevant pastry experience preferably in a 5-star hotel luxury resort or upscale hospitality establishment Practical experience in French patisserie international desserts and traditional Arabic sweets Strong knowledge of pastry preparation techniques baking methods dessert finishing and presentation Experience in buffet production banquet operations and high-volume pastry kitchens is an advantage Good understanding of food safety HACCP principles hygiene and allergen management Knowledge of recipe standardization portion control inventory management and food cost awareness Ability to work efficiently under pressure while maintaining quality and attention to detail Strong organizational communication and teamwork skills Flexibility to work shifts weekends public holidays and special events as required

Key Competencies

French patisserie and international dessert preparation Traditional Arabic sweets and regional confectionery Creativity and attention to detail Product quality and presentation Menu development and recipe standardization Production planning and time management Food safety hygiene and quality assurance Cost control and waste reduction Teamwork and professional communication Commitment to luxury hospitality standards and guest satisfaction

Diploma or professional qualification in Pastry Arts, Baking, Culinary Arts, or a related field. Minimum of 2 3 years of relevant pastry experience, preferably in a 5-star hotel, luxury resort, or upscale hospitality establishment. Practical experience in French patisserie, international desserts, and traditional Arabic sweets. Strong knowledge of pastry preparation techniques, baking methods, dessert finishing, and presentation. Experience in buffet production, banquet operations, and high-volume pastry kitchens is an advantage. Good understanding of food safety, HACCP principles, hygiene, and allergen management. Knowledge of recipe standardization, portion control, inventory management, and food cost awareness. Ability to work efficiently under pressure while maintaining quality and attention to detail. Strong organizational, communication, and teamwork skills. Flexibility to work shifts, weekends, public holidays, and special events as required.

Key Competencies French patisserie and international dessert preparation. Traditional Arabic sweets and regional confectionery. Creativity and attention to detail. Product quality and presentation. Menu development and recipe standardization. Production planning and time management. Food safety, hygiene, and quality assurance. Cost control, waste reduction. Teamwork and professional communication. Commitment to luxury hospitality standards and guest satisfaction.