Pastry Chef

We are looking for a Pastry Chef to join the pre-opening of SLS The Red Sea.

Ennismore, with its luxury brand SLS Hotels, is currently opening a magnificent project in the oasis that is The Red Sea. SLS The Red Sea is planned to open in 2025.

Introducing the newest gem of dazzling luxury to reach The Red Sea project: the resort offers 150 luxurious keys, complemented by an impressive array of 7 distinct Food & Beverage outlets and a rejuvenating spa sanctuary. Catering to both adults seeking a getaway and families craving connection and some adventure, this hotel brings a wonderland of extraordinary experiences to The Red Sea, providing an array of amenities and activities tailored for travelers of all ages.

This project is not for the faint at heart. At Ennismore, we are ambitious, and this project is a perfect example of that. If you are looking to make your mark as we expand further into the Kingdom of Saudi Arabia, build an exciting hotel with lots to offer, and curate the team with some of the best and brightest in the lifestyle and luxury hospitality space, this might just be the right fit for you.

Summary:

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 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 maintain 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 practices within the culinary team.
• Attend and conduct training and development programs as required, improving performance, and promoting team development.
• 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 in the outlet.
• Attend daily briefings and maintain transparent communication.
• Coordinate the culinary team in a timely manner, setting deadlines and goals.
• Motivate a strong team within the kitchen.
• Manage time effectively by meeting deadlines.
• Coach and counsel subordinates effectively.
• Evaluate the performance of Kitchen staff and conduct periodic appraisals.
• Conduct daily line checks and quality control throughout the kitchen team and food options.
• Manage the weekly schedule and 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.
• Maintain and ensure good working order of all equipment.
• Follow 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 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 operations.
• Conduct maintenance walkthroughs per the schedule and be aware of all equipment conditions in the area.
• Report technical issues with equipment.

Hygiene & Safety

• Ensure that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by respecting HACCP regulations.
• Establish and maintain high sanitation standards in the kitchen, according to HACCP guidelines.
• Respect safety instructions and guidelines for equipment used.
• Apply the hotel's safety regulations (in case of fire, etc.).
• Maintain proper HACCP documentation.
• Ensure 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, with at least 3 years as a Sous Chef.
• 5 Star hotel experience is a must.
• Extensive knowledge of HACCP guidelines.
• Fluent in own language and English, both written and verbal.

What's in it for you...

• The opportunity to join an innovative, fast-growing, international group committed to building a global brand.
• The chance to challenge the norm and work in a creative and rewarding environment.
• Become part of a passionate team focused on creating great hospitality experiences and exploring new locations.
• A competitive package and plenty of opportunities for development.
• Excellent discounts across the entire Ennismore family of brands.

SLS is part of Ennismore, a creative hospitality company rooted in culture and community, with a global collection of entrepreneurial and founder-built brands with purpose at their heart. Ennismore is a joint venture with Accor, formed in 2021.