Pastry CDP: Greek & Turkish Desserts Innovator

SIHAMCO; Fatih; On-site; TRY 240,000 - 360,000; Full time

Benefits offered by this job

Visa & Flights

Accommodation

Transport Allowance

Career development

Internal promotions

Premium F&B exposure

Job summary

SIHAMCO, a strategic Saudi hospitality and entertainment group, is seeking a talented Pastry CDP with expertise in Greek and Turkish desserts. The role focuses on traditional recipes, seasonal twists, and high-end presentation within our premium F&B operations.

You will lead pastry production, manage kitchen hygiene, train junior staff, and collaborate with the Executive Chef to craft dessert menus for à la carte service, events, and catering, while upholding quality and timely delivery.

Qualifications

• Proven experience as a Pastry CDP or dessert chef specializing in Greek or Turkish pastry.
• Formal culinary/pastry training is a plus.
• Strong knowledge of regional ingredients and techniques.

Responsibilities

• Prepare, bake, and present Greek and Turkish pastries and desserts.
• Ensure consistency in taste, quality, and presentation.
• Develop new dessert offerings inspired by traditional flavors with seasonal twists.
• Manage pastry kitchen operations, including inventory control, cost management, and hygiene standards.
• Supervise and train junior kitchen staff and pastry assistants.
• Maintain proper storage of ingredients and ensure HACCP compliance.
• Collaborate with Executive Chef to plan dessert menus for à la carte service, events, and catering.
• Ensure timely production and meeting service deadlines.

Skills

Pastry CDP

Greek dessert expertise

Turkish dessert expertise

Creative pastry presentation

Education

Culinary/pastry training

Job description

SIHAMCO, a strategic Saudi hospitality and entertainment group, is seeking a talented Pastry CDP with expertise in Greek and Turkish desserts. The role focuses on traditional recipes, seasonal twists, and high-end presentation within our premium F&B operations.

You will lead pastry production, manage kitchen hygiene, train junior staff, and collaborate with the Executive Chef to craft dessert menus for à la carte service, events, and catering, while upholding quality and timely delivery.