Pastry Chef

Accorhotel; Medina; On-site; SAR 120,000 - 180,000; Full time

Job summary

Accorhotel in Medina is seeking a seasoned Chocolatier/Pastry Chef to lead the chocolate artistry and modern cake design team. You will oversee dessert production, mentor staff, and ensure top-quality presentation and flavors.

The role requires 5-7 years in chocolate artistry with 2-3 years in a leadership position, strong organizational skills, and a passion for delivering exceptional culinary experiences in a luxury hotel environment.

Qualifications

• 5-7 years of experience in chocolate artistry and modern cake design; leadership experience as Chocolatier, Pastry Chef, or Sous Chef.
• Proficiency in chocolate techniques, cake decoration styles, and dessert creation methods.
• Strong leadership and team management abilities; ability to mentor a diverse culinary team.
• Excellent organizational, communication, and problem-solving skills.

Responsibilities

• Produce all necessary food for food service operations under Head Chef or Sous Chef.
• Order food for your section of the kitchen.
• Maintain quality and quantity control from portions to freshness.
• Ensure kitchen cleanliness to agreed standards and comply with hygiene regulations.
• Follow Health and Safety Policies and COSHH training.
• Ensure equipment is clean and in good working order.
• Adhere to company house rules and fire safety procedures.
• Attend statutory training as required by the company.

Skills

Chocolate artistry

Cake design

Leadership

Team management

Communication

Problem solving

Organizational skills

Job description

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

Requirements

• 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.