RWJED - Pastry Commis Chef

Rosewood Hotel Group; Jeddah; On-site; SAR 78,000 - 123,000; Full time

Job summary

Rosewood Hotel Group in Jeddah is seeking a dedicated culinary professional to uphold the highest standards in guest service and kitchen operations. You will manage a kitchen section, ensure recipes are followed, and support the Sous Chef and Executive Pastry Chef in maintaining excellence across culinary output.

Responsibilities include cost monitoring, waste reduction, staff training, and ensuring food safety and grooming standards are consistently met.

Responsibilities

• Provides courteous and professional service in line with guest expectations.
• Ensures associates across departments receive excellent service to internal customers.
• Handles guest and internal customer complaints and inquiries in a courteous, efficient manner and follows up to resolve issues.
• Maintains positive guest and colleague interactions and good working relationships.
• Organises and sets up the assigned kitchen section to maximise speed and productivity.
• Ensures all dishes from the section are prepared to standard recipes consistently.
• Assists the Sous Chef and Executive Pastry Chef in upholding culinary standards and company policies.
• Monitors food and operating costs and controls waste.
• Trains kitchen staff in the required skills for their role.
• Supports other kitchen sections when needed and facilitates flexible staffing.
• Ensures food safety, hygiene, and grooming standards are met.
• Familiarises with all kitchen sections to enable flexible staff deployment.
• Maintains kitchen equipment to a good standard with minimal breakage.

Job description

Essential Duties and Responsibilities

Guest Satisfaction

• Provides a courteous and professional service at all times.
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

Operations

• Organises and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximise productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef
• Ensures the food safety and food hygiene standards for kitchen are being met.
• Ensures Grooming standards are followed.
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.