Pastry Head Chef

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

Job summary

A luxury resort in Saudi Arabia is seeking a Pastry Head Chef to lead the pastry and bakery operations. This role involves overseeing production and innovation, ensuring high standards in culinary execution, and mentoring a talented team. Ideal candidates should have at least 8 years of experience in luxury hospitality and a passion for creating memorable desserts. Responsibilities include menu design, team management, and maintaining food safety standards.

Qualifications

• Minimum of 8 years of experience in luxury hospitality or premium standalone pastry kitchens.
• At least 2 years’ experience in a leadership role at Sous Chef level or above.
• Demonstrated ability to lead, inspire, and develop a diverse culinary team.

Responsibilities

• Support the Chef de Cuisine in designing and executing dessert menus.
• Ensure exceptional standards of preparation and presentation for pastry items.
• Drive innovation through menu development and guest feedback.

Skills

Advanced pastry techniques

Leadership

Food safety standards

Menu development

Education

Degree or Diploma in Pastry Arts or Culinary Management

Job description

We are hiring for a Pastry Head Chef to lead and elevate the pastry and bakery operations at SLS The Red Sea, where desserts are crafted as memorable experiences. This role combines hands-on creativity with strategic leadership, overseeing production, innovation, and flawless execution across all culinary outlets, including fine dining, in-room dining, and large-scale banqueting. Working closely with the Chef de Cuisine and Executive Chef, the Pastry Head Chef shapes the sweet identity of the resort while mentoring a talented team and ensuring precision, consistency, and elegance in every creation.

Key Responsibilities

• Support the Chef de Cuisine and Executive Chef in designing and executing innovative, seasonal, and sustainable dessert menus across all outlets and events.
• Ensure exceptional standards of preparation, presentation, flavor, and consistency for all pastry and bakery items.
• Lead daily pastry and bakery operations with a strong attention to detail and passion for craftsmanship.
• Monitor recipe adherence, portioning, and product consistency in line with brand and quality standards.
• Drive innovation through menu development, guest feedback, and emerging trends in pastry and bakery.
• Oversee pastry production for restaurants, bars, in-room dining, and banqueting operations.
• Uphold all culinary policies, operating procedures, and hotel SOPs in compliance with regulatory requirements.
• Manage ordering, inventory control, stock rotation, and storage to minimize waste and maintain profitability.
• Monitor food cost performance and ensure optimal utilization of ingredients and resources.
• Ensure all pastry equipment is maintained in safe working condition and report deficiencies promptly.
• Lead, train, and motivate pastry team members, fostering a positive, high-performance kitchen culture.
• Support workforce scheduling, task allocation, and daily supervision of the pastry team.
• Deliver ongoing coaching, performance feedback, and participate in evaluations and appraisals.
• Assist with recruitment, onboarding, and development of new pastry team members.
• Enforce rigorous hygiene, sanitation, and food safety practices in line with HACCP and local health regulations.
• Conduct regular inspections to ensure cleanliness, food storage, and operational standards are consistently met.
• Ensure readiness for internal audits, external inspections, and quality assessments.
• Collaborate with front-of-house, banqueting, and events teams to ensure seamless service delivery.
• Support special dietary requirements, personalized guest requests, and VIP services.
• Maintain a visible and professional kitchen presence during service when required.
• Liaise with purchasing and stores to ensure efficient supply chain coordination and specification compliance.
• Work closely with outlet chefs and F&B leadership to ensure creative alignment and consistent food quality across the resort.

Qualifications

• Degree or Diploma in Pastry Arts, Culinary Arts, or Culinary Management preferred.
• Minimum of 8 years of progressive experience in luxury hospitality or premium standalone pastry kitchens.
• At least 2 years’ experience in a leadership role at Sous Chef level or above.
• Proven expertise in advanced pastry techniques, bakery operations, and dessert innovation.
• Strong knowledge of food safety standards, HACCP principles, and kitchen management systems.
• Demonstrated ability to lead, inspire, and develop a diverse culinary team in a fast-paced environment.
• Excellent organizational skills with strong attention to detail, quality, and timelines.
• A genuine passion for creating memorable guest experiences through culinary excellence.