Sous Chef - Pastry (FRENCH CAFE)

Grand Hyatt The Red Sea; Jeddah; On-site; SAR 120,000 - 150,000; Full time

Job summary

A luxury hotel in Jeddah is seeking an experienced Pastry Sous Chef to manage pastry production in their French Cafe. The successful candidate will ensure that all pastry products meet the hotel's standards, contribute to the success of outlet and banquet offerings, and execute high-quality desserts. A professional diploma in Food Production with pastry specialization and a minimum of 2 years in a similar role are required. Creativity and administrative skills are a must for achieving operational excellence.

Qualifications

• Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe.
• Ability to execute high end desserts in specialty restaurants.
• Good practical, operational and administrative skills.

Responsibilities

• Responsible for the efficient running of the pastry department.
• Function as the Production Manager for all pastry products.
• Contribute to the overall success of outlets and banquets.

Skills

French pastry techniques

Baked goods preparation

Creativity

Operational skills

Administrative skills

Education

Professional diploma in Food Production with pastry specialization

Job description

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Pastry Sous Chef is responsible to function as the Production Manager for all pastry products in French Cafe, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Qualifications

• Ideally a professional diploma in Food Production with pastry specialization. Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe,
• Excellent knowledge of French pastry techniques and proven skills in baked goods. Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.
• GCC experience is great, but not a must.
• Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.