Pastry Chef

SLS; Saudi Arabia; On-site; SAR 120,000 - 150,000; Full time

Job summary

An established industry player seeks a talented Pastry Chef to lead their pastry and bakery operations. This role involves crafting exquisite desserts and baked goods that meet luxury standards, while also managing a team and ensuring quality control across various outlets. The ideal candidate will have extensive experience in a 5-star hotel environment and a strong understanding of HACCP guidelines. Join a dynamic culinary team and showcase your creativity in a vibrant hospitality setting, where your contributions will elevate the guest experience to new heights.

Qualifications

• 10+ years of kitchen experience with at least 3 years as a Sous Chef.
• Extensive knowledge of HACCP guidelines and quality control.

Responsibilities

• Lead pastry operations ensuring excellence in desserts and baked goods.
• Manage team, oversee recipe development, and maintain quality standards.
• Implement food policies and ensure compliance with HACCP regulations.

Skills

Culinary Arts

Team Management

Quality Control

Recipe Development

HACCP Guidelines

English Proficiency

Education

Vocational Diploma in Culinary Arts

Job description

The Pastry Chef is responsible for leading the resort's pastry and bakery operations, ensuring excellence in all desserts, baked goods, and confections. This role involves crafting high-quality, visually stunning pastries and desserts that reflect the resort's brand and meet 5-star luxury standards. The Pastry Chef oversees recipe development, team management, production planning, and quality control across all F&B outlets including restaurants, room service, banquets, and events.

Brand & Strategic Leadership

• Provide innovation to the food and culinary offer through in-depth industry knowledge, ensuring that we are quicker to anticipate trends and able to deliver new and exciting menus, recipes, and concepts in a timely and effective manner.
• Work with the management to support the development of the culinary concept, establish a compelling proposition, and then work with key stakeholders to define the product, including quality and cost.
• Create a monthly report about the outlet and staff performance which will be submitted to the Executive Chef.
• Ensure all proposed menus are accurately costed and monitored against budget or business case at regular intervals and updated accordingly.
• Ensure daily quality control and consistency checks to make sure the quality is up to expected standards.
• Identify training needs within kitchen staff and implement employee development and training programs.
• Participate in press and media interviews, photoshoots, and showcase the brand in its best light.

People Management

• Share knowledge of food innovation and best practice within the culinary team.
• Attend and conduct training and development programs as and when required, improving performance, and promoting the development of the team.
• Communicate effectively with subordinates, immediate superiors, and department heads.
• Express clearly, listen, and absorb information.
• Understand the job descriptions and responsibilities of all culinary staff involved in the outlet.
• Attend daily briefings and keep communication transparent.
• Coordinate the culinary team in a timely manner and set deadlines and goals.
• Motivate a strong team among kitchen staff.
• Manage time effectively, by meeting deadlines on time.
• Coach and counsel subordinates effectively.
• Evaluate objectively the performance of kitchen staff and conduct periodic appraisals.
• Conduct daily line checks and quality control through the whole kitchen team and food options.
• Be responsible for the weekly schedule as well as vacation planning of the team.

Operations Management

• Implement all food policies and procedures in the kitchen and ensure compliance.
• Train the service team on the stories and presentation of food.
• Achieve financial goals while maintaining the highest quality.
• Order requisitions, control stock, and ensure sufficient supplies during kitchen operation are rotated and used in a FIFO system.
• Ensure proper maintenance and good working order of all equipment.
• Follow the guidelines and preparation processes to minimize wastage.
• Identify and control quality standards and compliance.
• Operate within the set food cost for the respective area/outlet.
• Direct the activities of food quality, productivity, and creativity to maintain and improve standards according to menus, a la carte, promotions, and special requirements.
• Decide the level of authority and responsibility that can be delegated.
• Conduct a firm and fair employee treatment policy.
• Ensure adequate management staff during operation.
• Conduct maintenance walkthroughs per the schedule and be aware of all equipment conditions in the area.
• Be responsible for the equipment provided and report technical issues.
• Ensure that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
• Establish and maintain high sanitation standards in the kitchen, according to HACCP guidelines.
• Respect the instructions and safety guidelines for the equipment used.
• Apply the hotel's safety regulations (in case of fire, etc.).
• Be responsible for proper HACCP documentation.
• Ensure that personal hygiene and HACCP compliance, including documentation as per SFDA regulations, is always up to the highest standard.
• Respect the hotel's commitments to the sustainability program (saving energy, recycling, sorting waste, etc.).

Qualifications

• Vocational diploma in culinary arts.
• Minimum 10+ years of total kitchen experience, at least 3 years as a Sous Chef.
• 5-star hotel experience is a must.
• Extensive knowledge of HACCP guidelines.
• Proficiency in own language and English, both written and verbal.

Desired Candidate Profile

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Pastry Chef