Pastry Chef

Accorhotel; Riyadh; On-site; SAR 180,000 - 300,000; Full time

Job summary

Accorhotel is seeking a seasoned pastry operations leader to oversee high-volume, multi-outlet pastry production. You will supervise staff, develop innovative dessert menus, and ensure top-quality presentation with strict cost and inventory control.

The role requires strong leadership, extensive pastry expertise, and a track-record of training teams and maintaining rigorous food safety standards across shifts.

Qualifications

• Proven leadership experience supervising pastry teams in a high-volume hospitality environment.
• Advanced technical expertise in pastry arts, baking science, and contemporary pastry techniques.
• Demonstrated ability to develop and execute innovative pastry menus and modelling of new concepts.
• Strong people skills with the ability to inspire, mentor, and develop team members.
• Excellent organisational and time-keeping abilities, with capacity to manage multiple priorities under pressure.
• Proficiency in inventory management, cost control, and financial analysis.
• Experience coordinating events, banquets, and special occasions.
• Strong communication and collaborative skills across all organisational levels.
• Proven track record of maintaining exceptional quality standards and food safety compliance.

Responsibilities

• Supervise pastry operations and staffing across multiple outlets.
• Ensure high quality, adherence to standards, and presentation.
• Monitor inventory, waste, and costs; assist budget.
• Collaborate with chefs to manage prep timelines.
• Train staff and conduct annual performance evaluations.
• Maintain safety, hygiene, and sanitation compliance.
• Coordinate events and banquets to ensure flawless pastry service.

Skills

Pastry leadership

Technical pastry arts

Menu development

People management

Time management

Inventory control

Cost analysis

Event coordination

Communication skills

Food safety compliance

Education

Culinary qualification in pastry arts

Food Safety & Hygiene certification

Hospitality management qualification

Tools

Pastry management software

Job description

• Quality Assurance Ensure the highest food quality in line with market standards by assisting the Executive Chef in all kitchen operations
• Adherence to Standards Follow Fairmont standards for food quality preparation recipes and presentation
• Staffing and Supplies Ensure proper staffing levels and adequate supplies for all pastry stations
• Menu Setup Supervise the setup of menu items ensuring they are ready and presented correctly
• Food Oversight Monitor seasonings portion sizes and the visual appeal of desserts and pastries
• Waste Management Store unused food properly to minimize waste and maintain quality
• Budget Assistance Help manage budgetary and payroll expenses as needed
• Collaboration Work closely with chefs to maintain correct preparation and delivery times while ensuring food quality
• Safety and Hygiene Ensure compliance with safety hygiene and sanitation practices in the kitchen
• Inventory Management Assist the Executive Chef in checking and ordering fresh and dry storage items needed for pastry operations
• Communication Enhancement Foster improved communication between pastry production and service staff
• Adaptability Ensure readiness and prioritize tasks in response to last-minute reservation changes
• Continuous Learning Regularly confer with the Executive Chef to become familiar with all aspects of the role preparing to fill in as necessary
• Employee Productivity Maximize employee productivity and morale maintaining discipline in line with hotel guidelines and local regulations
• Scheduling Schedule staff according to varying business levels to enhance productivity and manage payroll costs
• Training Provide comprehensive training to employees ensuring they have the skills to perform their duties efficiently
• Performance Evaluations Conduct annual performance evaluations for pastry staff
• Policy Adherence Understand and adhere to hotel policies regarding fire hygiene health and safety regulations
• Hazard Reporting Report and rectify any potential or real hazards immediately

Required Skills and Experience:

Proven leadership experience supervising pastry teams in a high-volume, multi-outlet hospitality environmentAdvanced technical expertise in pastry arts, baking science, and contemporary pastry techniquesDemonstrated ability to develop and execute innovative pastry menus and modelling of new conceptsStrong people skills with the ability to inspire, mentor, and develop team membersExcellent organisational and time-keeping abilities, with capacity to manage multiple priorities under pressureProficiency in inventory management, cost control, and financial analysisExperience coordinating events, banquets, and special occasionsStrong communication and collaborative skills across all organisational levelsProven track record of maintaining exceptional quality standards and food safety compliance

Desirable Skills:

Knowledge of international pastry trends and contemporary culinary practicesExperience with pastry-specific software and kitchen management systemsFamiliarity with halal food preparation standards and cultural requirementsArtistic and creative presentation skills with an eye for detail and aesthetics

Education and Certifications:

Formal culinary qualification in pastry arts or equivalent professional trainingFood Safety and Hygiene certification (or willingness to obtain)Hospitality management qualification (desirable)

Domain Expertise:

In-depth knowledge of pastry production techniques, ingredients, and equipmentUnderstanding of baking science and food chemistryExpertise in menu planning, recipe development, and cost analysisProficiency in maintaining kitchen operations and staff management