Pastry Chef

Rosewood Hotel Group; Jeddah; On-site; SAR 40,000 - 60,000; Full time

Job summary

Rosewood Hotel Group in Jeddah seeks a dedicated kitchen professional to organize and set up the Food and Beverage kitchen area, ensuring recipes are followed and standards met. The role supports the Sous Chef and Pastry Chef while promoting safe practices and efficient cost management.

The incumbent will train staff, maintain hygiene, and adapt across kitchen sections to keep operations smooth in a high-service hotel environment.

Responsibilities

• Provides courteous and professional service at all times to guests.
• Handles guest and internal customer complaints and inquiries courteously and efficiently, following through to resolution.
• Maintains positive guest and colleague interactions with good working relationships.
• Organises and sets up the assigned section of the Food and Beverage kitchen to maximise productivity.
• Ensures dishes from that section are prepared consistently according to standard recipes.
• Assists Sous Chef and Executive Pastry Chef in ensuring culinary standards comply with company policies.
• Monitors food and operating costs and controls waste.
• Trains culinary associates in the section.
• Works in other kitchen sections when necessary.
• Ensures food safety and hygiene standards are met.
• Ensures grooming standards are followed.
• Familiar with all kitchen sections to facilitate flexible use of associates.
• Ensures equipment is maintained with minimum breakage.

Job description

Essential Duties and ResponsibilitiesGuest Satisfaction* Provides a courteous and professional service at all times.* Ensures that associates also provide excellent service to internal customers in other departments as appropriate.* Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.* Maintains positive guest and colleague interactions with good working relationships.Operations* Organises and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximise productivity.* Ensures that all dishes from that section are prepared consistently and according to standard recipes.* Assists the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.* Monitors food and operating costs and controls these by reducing waste.* Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.* Works in any sections of kitchen when necessary or as requested by the Sous Chef* Ensures the food safety and food hygiene standards for kitchen are being met.* Ensures Grooming standards are followed.* Is familiar with all sections of the kitchen to facilitate the flexible use of associates.* Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.