Sous Chef - Pastry (FRENCH CAFE)

Hyatt Corporation; Jeddah; On-site; SAR 120,000 - 150,000; Full time

Job summary

A leading luxury hotel chain in Saudi Arabia is looking for an experienced Pastry Sous Chef to manage pastry production in the French Café. The ideal candidate should have a professional diploma in Food Production specializing in pastry, with at least 2 years of experience. You will ensure that dessert offerings meet high standards across restaurants and buffets, contributing to an exceptional dining experience. Creativity and operational skills are essential for this role.

Qualifications

• Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe.
• Ability to execute high-end desserts in specialty restaurants.
• Maintain excellent pastry standards in banqueting and breakfast buffets.

Responsibilities

• Manage all pastry products in French Cafe.
• Ensure production aligns with hotel’s standards and financial goals.
• Oversee the overall success of outlets and banquets.

Skills

Knowledge of French pastry techniques

Operational skills

Creativity

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.

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.