Pastry Chef - Chocolatier

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

Job summary

A restaurant group in Riyadh is seeking an experienced Head of Pastry to oversee and lead pastry operations for multiple restaurant concepts. The ideal candidate will have a culinary degree, extensive experience in managing pastry operations, and a creative mindset. Responsibilities include menu planning, cost control, and team management. This role offers a chance to create culinary art that enhances customer dining experiences.

Qualifications

• 5+ years of experience as a Head Pastry Chef in fine dining.
• Strong knowledge of pastry and chocolate techniques.
• Ability to lead and mentor a team effectively.

Responsibilities

• Oversee pastry production processes for multiple locations.
• Design innovative pastry menus balancing creativity and cost.
• Ensure quality and consistency in all pastry offerings.

Skills

Cost control

Team management

Creativity in pastry

Operations management

Vendor negotiations

Education

Culinary degree

Job description

About Us

As part of Riyadh Seasons, we are a collection of upscale and innovative restaurants in Riyadh, dedicated to providing guests with exceptional dining experiences. With a focus on high-quality ingredients, cutting‑edge techniques, and a passion for culinary excellence, we are seeking an experienced and visionary Head of Pastry to lead the pastry department at Little Krazy. We are committed to delighting customers with more than just sweets — we deliver edible art. Think of our workshop as your very own chocolate factory: vivid imagination, bold creations, playful surprises, and the highest quality of craftsmanship.

Role Overview

As the Head of Pastry, you will oversee and lead the pastry operations for three distinct restaurant concepts in Riyadh. You will be responsible for the overall strategy, menu planning, and day‑to‑day operations, while prioritizing food quality, cost control, and operational efficiency. Your leadership will be essential in shaping a cohesive pastry experience across all locations.

Key Responsibilities

• Cost Control & Food Management: Oversee the entire pastry production process, ensuring efficient use of resources to maintain cost control. Develop and implement cost‑effective strategies, minimize waste, improve overall food cost management, review ingredient purchasing, portion sizes, and waste reduction strategies.
• Operations Management: Ensure smooth daily operations across all locations, maintain consistent service levels and pastry quality. Oversee scheduling, stock management, coordination between pastry and other kitchen teams, and refine operational systems for consistency, safety, and sanitation.
• Menu Planning & Development: Design and develop innovative, seasonal, and restaurant‑specific pastry menus for each location, balancing creativity with cost‑effectiveness. Review and update pastry offerings to keep menus fresh and aligned with guest preferences, and integrate regional flavors while adhering to international pastry standards.
• Leadership & Team Management: Lead, train, and mentor pastry chefs and kitchen staff across all three locations. Foster a creative and collaborative environment, conduct regular team meetings for alignment on objectives, menu items, and operational excellence, and ensure teams meet deadlines and uphold high standards.
• Acquisition & Supplier Management: Develop strong relationships with suppliers and vendors to source the best ingredients at competitive prices. Review and negotiate supplier contracts, stay updated on emerging pastry trends, and actively source new products to elevate the menu.
• Quality Control & Consistency: Ensure all pastry products meet the highest standards of quality, flavor, and presentation. Conduct regular inspections of pastry production areas, equipment, and ingredients; implement standardized recipes and procedures for consistency across restaurants.
• Guest Experience & Innovation: Work closely with restaurant managers and front‑of‑house teams to ensure a seamless and exceptional guest experience in all pastry offerings. Collect guest feedback, adapt offerings to align with customer preferences, and lead the creative development of new dessert ideas.

Preferred Qualifications

• Culinary degree from a recognized institution.
• Experience managing pastry operations in the Middle East or a similar international market.
• Proven experience (5+ years) as a Head Pastry Chef or similar leadership role within a high‑end, fine‑dining restaurant or hotel.
• Strong experience in managing pastry kitchens.
• Expertise in cost control, budgeting, and food cost management, with a focus on efficiency and profitability.
• In‑depth knowledge of pastry and chocolate techniques, trends, and regional and international dessert flavors.
• Strong background in operations management, including inventory control, vendor relations, and team coordination.
• Ability to lead a team effectively, manage performance, and foster a positive working environment.
• Creative mindset with attention to detail in product development, presentation, and innovation.
• Fluent in English; Arabic is a plus.