Pastry Head chef

Al Khozama Investment; Riyadh; On-site; SAR 30,000 - 70,000; Full time

Job summary

An established industry player is seeking a highly skilled Pastry Chef to lead their pastry section. This role involves overseeing daily operations, ensuring the highest quality standards in food production, and mentoring staff to foster a positive work environment. The ideal candidate will have extensive experience in fine dining, exceptional pastry skills, and the ability to innovate menu offerings. Join a dynamic team where your culinary expertise will directly contribute to the success of catering events and the overall culinary program. This is a fantastic opportunity to make a significant impact in a thriving culinary environment.

Qualifications

• 10+ years in fine dining pastry with 5+ years in management.
• Exceptional knowledge in western and/or Japanese pastry cuisine.

Responsibilities

• Lead day-to-day operations in the pastry section.
• Ensure quality and consistency of food production.
• Manage staff training and development.

Skills

Leadership

Pastry Skills

Menu Development

Inventory Management

Communication

Team Management

Education

Bachelor of Hotel Management

Job description

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

PURPOSE OF DUTY:

Highly skilled professional able to provide operational leadership & support for the day-to-day functions of the Pastry section including catering, events, food production, menu development & implementation, inventory management, and vendor communication and management.
Responsible for the consistency and quality of the food produced, from conception to execution.
To support and be directly involved in the business growth and performance by overseeing overall culinary program which includes sourcing & negotiate products, plan, and organize pastry section will be set up evaluate the overall effectiveness of the system.
Responsible for overseeing and planning all culinary aspects related to Home/Outside catering.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:
Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Must be able to provide directions for all day-to-day operations in the Pastry section.
Plan the food design to create a perfect match between the dish s aspect and its taste along with brand concept and guideline
Able to perform additional duties as requested as and when required.
To observe the Company s rules and procedures and carry out any reasonable request made by their manager.
Understand brand values and culture of brand toughly and demonstrate throughout the operation
Demonstrates honesty, integrity and leads by example.
Identifies the developmental needs of Pastry staff and provides coaching, mentoring, and helping them to improve their knowledge or skills.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Utilities interpersonal and communication skills to lead, influence, and kitchen staff.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Recognizes superior quality products, presentations, and flavour.
Maintain Quality level of products along with brand guideline
Maintain Quality levels of receiving, storage, production, and presentation of food.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Monitor finished products for quality and presentation before the orders are sent to the guest at all times.

ADMINISTRATION:
To ensure to permanently keep SOP s, manual and recipes up to date
To ensure that all legal requirements are met and properly communicated to the different team members
Ensures compliance with food handling and sanitation standards.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the Pastry section is properly maintained and in working order in accordance with local Health department.
Ensure proper grooming and hygiene standards for all Pastry staff.
Follows and enforces all applicable safety procedures specified for Kitchen and food servers.
To undertake general administration duties
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.

COMMUNICATION:
To attend/lead daily management briefing sharing relevant information s
To attend weekly management meeting and provide all relevant information s
To ensure and efficient communication interdepartmental
To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
To communicate daily and weekly report to management
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Attend the daily morning meetings and other administrative sessions.

MARKETING & DEVELOPMENT:
Actively manage restaurant social media accounts in partnership with the Restaurant GM, and Marketing Manager, in accordance with marketing standards
To implement validated marketing tools to improve business performance
To monitor trends
To possess accurate market trend and implement innovative ideas that will generate footfall
To be aware and establish competitor set benchmark
To interact with Mediums and platform of communication following company guidelines
Create tasting menus for clients interested in contracting the food for different events (weddings, banquets, corporate dinners, birthday parties, etc.)

","requirements":"

PURPOSE OF DUTY:

Highly skilled professional able to provide operational leadership & support for the day-to-day functions of the Pastry section including catering, events, food production, menu development & implementation, inventory management, and vendor communication and management.
Responsible for the consistency and quality of the food produced, from conception to execution.
To support and be directly involved in the business growth and performance by overseeing overall culinary program which includes sourcing & negotiate products, plan, and organize pastry section will be set up evaluate the overall effectiveness of the system.
Responsible for overseeing and planning all culinary aspects related to Home/Outside catering.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:
Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Must be able to provide directions for all day-to-day operations in the Pastry section.
Plan the food design to create a perfect match between the dish s aspect and its taste along with brand concept and guideline
Able to perform additional duties as requested as and when required.
To observe the Company s rules and procedures and carry out any reasonable request made by their manager.
Understand brand values and culture of brand toughly and demonstrate throughout the operation
Demonstrates honesty, integrity and leads by example.
Identifies the developmental needs of Pastry staff and provides coaching, mentoring, and helping them to improve their knowledge or skills.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Utilities interpersonal and communication skills to lead, influence, and kitchen staff.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Recognizes superior quality products, presentations, and flavour.
Maintain Quality level of products along with brand guideline
Maintain Quality levels of receiving, storage, production, and presentation of food.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Monitor finished products for quality and presentation before the orders are sent to the guest at all times.

ADMINISTRATION:
To ensure to permanently keep SOP s, manual and recipes up to date
To ensure that all legal requirements are met and properly communicated to the different team members
Ensures compliance with food handling and sanitation standards.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the Pastry section is properly maintained and in working order in accordance with local Health department.
Ensure proper grooming and hygiene standards for all Pastry staff.
Follows and enforces all applicable safety procedures specified for Kitchen and food servers.
To undertake general administration duties
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.

COMMUNICATION:
To attend/lead daily management briefing sharing relevant information s
To attend weekly management meeting and provide all relevant information s
To ensure and efficient communication interdepartmental
To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
To communicate daily and weekly report to management
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Attend the daily morning meetings and other administrative sessions.

MARKETING & DEVELOPMENT:
Actively manage restaurant social media accounts in partnership with the Restaurant GM, and Marketing Manager, in accordance with marketing standards
To implement validated marketing tools to improve business performance
To monitor trends
To possess accurate market trend and implement innovative ideas that will generate footfall
To be aware and establish competitor set benchmark
To interact with Mediums and platform of communication following company guidelines
Create tasting menus for clients interested in contracting the food for different events (weddings, banquets, corporate dinners, birthday parties, etc.)

","requirements":"

JOB ROLE SPECIFICATIONS:

Have more than 10 years of overall experience in fine dining restaurant pastry section
Have more than 5 years of Management level of experience in fine dining restaurant pastry section
Have advance level of English-speaking skill
Have exceptional pastry knowledge and skills in high standard western cuisine and/or Japanese cuisine
Have the ability to manage people and work collaboratively across different functions
Remains calm and constructive under pressure, solution orientated
Have a genuine passion for what you do and have a willingness to continue to learn
Have excellent leadership and communication skills

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