Pastry Chef Sous Chef

ENNISMORE; Saudi Arabia; On-site; SAR 201,000 - 312,000; Full time

Job summary

SLS The Red Sea is seeking a Pastry Chef to lead pastry and bakery operations across all hotel outlets, delivering high-quality desserts and innovative concepts. You will work closely with the culinary leadership to maintain luxury standards and guest satisfaction.

The role requires a minimum of 8 years in luxury hospitality pastry, with at least 2 years in a leadership position, and a strong focus on HACCP, menu development, and team mentoring.

Qualifications

• Minimum 8 years in luxury hospitality pastry or high-end bakery operations.
• 2+ years in a leadership role (Pastry Sous Chef or above).
• Strong knowledge of pastry techniques, HACCP, and kitchen management.

Responsibilities

• Lead pastry and bakery operations across all hotel outlets (restaurants, bars, in-room dining, banqueting).
• Develop innovative seasonal dessert concepts aligned with SLS brand standards.
• Mentor and develop a talented pastry team and ensure high standards of quality and presentation.

Skills

Pastry leadership

Bakery operations

Menu development

Quality control

Staff coaching

Education

Degree in Pastry Arts or Culinary Management

Job description

Company Description

Company Description Welcome to SLS The Red Sea where bold creativity and unapologetic luxury come to life Part of Ennismore s globally celebrated lifestyle portfolio SLS Hotels are known for redefining hospitality through striking design elevated service and magnetic social energy Now open on the Red Sea coast SLS The Red Sea stands as one of Saudi Arabia s most exciting lifestyle destinations The resort features 150 impeccably designed keys five dynamic Food amp Beverage venues and a luxurious spa sanctuary offering guests a seamless blend of indulgence entertainment and escape From vibrant dining experiences to moments of pure relaxation every detail is crafted to surprise inspire and connect More than a hotel SLS The Red Sea is a living stage a place where creativity thrives individuality is celebrated and bold ideas are encouraged As the journey continues beyond opening we are building a passionate team to shape the future of this iconic destination If you re driven by excellence energized by lifestyle hospitality and ready to be part of something extraordinary this is where your story continues

Job Description

At SLS The Red Sea we don t just create desserts we create experiences As a Pastry Chef you will lead the pastry and bakery operations bringing creativity craftsmanship and innovation to every culinary experience while upholding the highest standards of quality consistency and guest satisfaction

Working closely with the Chef de Cuisine and Executive Chef you will oversee pastry and bakery production across the hotel s culinary outlets from signature dining and in-room dining to banqueting and special events

You will play a key role in shaping the sweet side of SLS s culinary identity while leading mentoring and developing a talented pastry team This is a hands-on leadership role that combines creativity operational excellence and strategic thinking ensuring every pastry and dessert reflects the distinctive style precision and premium standards of SLS The Red Sea

Key Responsibilities

• Lead daily pastry and bakery operations across restaurants bars in-room dining banqueting and special events
• Collaborate with the Chef de Cuisine and Executive Chef to develop innovative seasonal and sustainable pastry and dessert concepts across all outlets
• Ensure consistently high standards of preparation presentation flavor and quality across all pastry and bakery products
• Drive creativity and innovation through menu development emerging patisserie trends guest feedback and new culinary techniques
• Oversee recipe development and adherence portion control product consistency and presentation in line with SLS brand standards
• Manage pastry production planning and ensure efficient execution across all outlets and service periods
• Monitor food costs inventory ordering stock rotation and resource utilization to support profitability and minimize waste
• Ensure pastry equipment and work areas are maintained in safe clean and operational condition reporting any maintenance requirements promptly
• Lead train coach and motivate the pastry team fostering a positive collaborative and high-performance kitchen culture
• Support workforce planning scheduling task allocation recruitment onboarding and performance development of pastry team members
• Maintain strict standards of hygiene sanitation food safety and HACCP compliance in accordance with hotel policies and applicable local regulations
• Conduct regular inspections to ensure cleanliness proper food storage production standards and operational readiness
• Collaborate closely with F amp B Front of House Banqueting Events and outlet teams to ensure seamless service delivery and consistent culinary standards
• Support special dietary requirements personalized guest requests and VIP experiences while maintaining the highest standards of quality and presentation
• Liaise with Purchasing and Stores to ensure the availability quality and specification compliance of pastry and bakery products and ingredients
• Maintain a strong and visible presence in the kitchen during service providing guidance and support to the team when required
• Stay current with developments in pastry bakery dessert innovation and luxury hospitality to continuously enhance the culinary offering
• Represent SLS The Red Sea through creativity leadership professionalism and an unwavering commitment to culinary excellence and memorable guest experiences

Qualifications & Experience

• Degree or Diploma in Pastry Arts, Culinary Arts, or Culinary Management is preferred.
• Minimum of 8 years of progressive experience in luxury hospitality, premium hotels, or high-end pastry and bakery operations.
• Minimum of 2 years of experience in a leadership role, such as Pastry Sous Chef or above.
• Proven expertise in advanced pastry techniques, bakery operations, dessert development, and culinary innovation.
• Strong knowledge of food safety, HACCP standards, sanitation practices, and kitchen management systems.
• Demonstrated ability to lead, develop, and inspire a diverse culinary team in a fast-paced environment.
• Strong organizational and planning skills with exceptional attention to detail, quality, and deadlines.
• Excellent understanding of food cost, inventory management, waste reduction, and resource optimization.
• A creative and innovative mindset with a genuine passion for pastry, bakery, and delivering memorable guest experiences.
• Strong communication, collaboration, and problem-solving skills.