Sous Chef - Pastry (FRENCH CAFE)

Grand Hyatt; Jeddah; On-site; SAR 89,000 - 156,000; Full time

Job summary

A leading international hotel chain in Jeddah is seeking a Pastry Sous Chef specializing in French pastry. The successful candidate will ensure the efficient running of the pastry department, maintaining high standards for desserts and baked goods. Ideal applicants hold a professional diploma in Food Production and have at least 2 years of experience in a French Cafe. This role offers an entry-level management opportunity in a vibrant hospitality setting.

Qualifications

• Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe.
• Good practical, operational, and administrative skills.
• Excellent knowledge of French pastry techniques and baked goods.
• Ability to execute high-end desserts in specialty restaurants and maintain pastry standards in banqueting and breakfast buffets.
• GCC experience is advantageous but not mandatory.
• Good practical, operational, and administrative skills, with a keen eye for detail and a flair for creativity.

Responsibilities

• Run the pastry department in line with brand standards.
• Ensure success of pastry products in French Cafe.
• Maintain excellent pastry standards in banqueting.
• Lead and mentor the pastry team and coordinate with F&B.

Skills

French pastry techniques

Baked goods

High-end desserts execution

Attention to detail

Creativity

Education

Professional diploma in Food Production

Job description

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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.

Organization - Grand Hyatt The Red Sea

The Pastry Sous Chef is responsible for functioning as the Production Manager for all pastry products in French Cafe, ensuring 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 advantageous but not mandatory.
• Good practical, operational, and administrative skills, with a keen eye for detail and a flair for creativity.

Additional Information

• Seniority level: Entry level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality

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