Sous Chef - Pastry (FRENCH CAFE)

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

Job summary

A leading hospitality company in Jeddah is seeking a Pastry Sous Chef to manage all pastry products in their French Cafe. The ideal candidate will possess a professional diploma in Food Production and have at least 2 years of experience in a similar role. Responsibilities include ensuring high-quality pastry production and aligning with brand standards for the overall success of the outlets and banquets.

Qualifications

• Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe.
• Excellent knowledge of pastry techniques and skills in baked goods.
• Ability to execute high-end desserts in specialty restaurants.

Responsibilities

• Function as the Production Manager for all pastry products in French Cafe.
• Ensure alignment with hotel standards and financial goals.
• Contribute to the success of outlets and banquets through quality pastry production.

Skills

French pastry techniques

Baking skills

Creativity

Attention to detail

Education

Professional diploma in Food Production with pastry specialization

Job description

Summary

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.

Responsibilities

• Function as the Production Manager for all pastry products in French Cafe, ensuring alignment with the hotel’s standards and financial goals.
• Contribute to the overall success of outlets and banquets through high-quality pastry production.
• Ensure efficient running of the pastry department in accordance with Hyatt International's corporate strategies and brand standards.

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.