Pastry Chef

Novotel Hotels; Makkah Region; On-site; SAR 60,000 - 100,000; Full time

Job summary

Novotel Hotels is seeking an experienced Pastry Chef de Partie in a fast-paced hotel environment in Saudi Arabia. You will work with the Head Pastry Chef to run your section, create desserts, and maintain high standards for guests and staff.

You should have a strong track record in chocolate artistry and cake design, with leadership experience to mentor junior staff and contribute to menu development. The role emphasizes quality, hygiene, and team collaboration.

Qualifications

• 5-7 years of experience in chocolate artistry and modern cake design, with 2-3 years in a leadership role as Chocolatier, Pastry Chef, or Sous Chef.
• Proficiency in chocolate techniques, cake decoration styles, and dessert creation methods.
• Strong leadership and team management with ability to inspire and mentor a diverse culinary team.
• Excellent organizational, communication, and problem-solving abilities.
• Genuine passion for chocolate and cake design, commitment to quality, and dedication to exceptional culinary experiences.

Responsibilities

• Produce all necessary food for all food service operations as required and instructed by the Head Chef or Sous Chef.
• Ordering of food for his/her section of the kitchen.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Ensure that the cleaning of kitchen is to the agreed standard.
• To understand and comply with food hygiene regulations.
• To follow Health and Safety Policies and Procedures in every aspect and to be COSH trained.
• To ensure that all equipment is clean and in good working order.
• Ensure all house rules are adhered to in all departments at all times.
• To be aware of and act in accordance with Fire Safety Procedures at all times.To attend all statutory training as required by the company.

Skills

Chocolate artistry

Cake design

Leadership

Team management

Mentoring

Quality focus

Organizational skills

Communication

Problem solving

Job description

Company Description

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.

Company Description

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.

SCOPE OF POSITION

The Pastry Chef de Partie prepares dishes, in conjunction with the Head Pastry Chef and is responsible for ensuring that standards are maintained for the Pastry section. It is a vital part of the position to keep food quality for both guests and staff to the best standard potentially possible. As a Chef de Partie, they are expected to be capable of running and organising their section consistently and capably while maintaining prep levels and consistency. They will also be expected to contribute to menu creation and inspire their junior staff in their absence.

Responsibilities

• Produce all necessary food for all food service operations as required and instructed by the Head Chef or Sous Chef.
• Ordering of food for his/her section of the kitchen.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Ensure that the cleaning of kitchen is to the agreed standard.
• To understand and comply with food hygiene regulations.
• To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.
• To ensure that all equipment is clean and in good working order.
• Ensure all house rules are adhered to in all departments at all times.
• To be aware of and act in accordance with Fire Safety Procedures at all times.To attend all statutory training as required by the company.

Qualifications

• A minimum of 5-7 years of experience in chocolate artistry and modern cake design, with at least 2-3 years in a leadership role as a Chocolatier, Pastry Chef, or Sous Chef.
• Proficiency in a variety of chocolate techniques, cake decoration styles, and dessert creation methods.
• Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team.
• Excellent organizational, communication, and problem-solving abilities.
• A genuine passion for chocolate and cake design, a commitment to quality, and a dedication to delivering exceptional culinary experiences.